I love mangoes, and I couldn’t wait to make mango sorbet this summer. I was at The Fresh Market recently and saw some of the biggest, most beautiful mangoes for only 99 cents each, so I took that as a sign that I needed to make this sorbet right away! I think sorbet is my favorite way to enjoy a mango. It is just sweet enough, and really brings out the flavor of the mango. I have said before that I am not a huge fan of most fruit desserts, but sorbets are a big exception. It is hard not to like the taste of a good fruit sorbet in the hot summer weather. I often reach for a big spoonful after a long run- it’s the perfect way to cool off! So far, I have not been able to choose a favorite, but this one is definitely a contener!
Source: The Perfect Scoop by David Lebovitz
2 large, ripe mangoes (2 pounds)
2/3 cup sugar
2/3 cup water
4 teaspoons freshly squeezed lime juice, plus more to taste
1 tablespoon dark rum, plus more to taste
Pinch of salt
Peel the mangoes and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.