fresh mango sorbet
This is a sweet & refreshing, light & sunny dessert to brighten up any evening!
INGREDIENTS:
3 ripe but firm mangoes (note: mangoes do not ripen once you bring them home~what you see in the store is basically what you get! So just avoid the temptation to bring home those rock hard mangoes! If you press the mango firmly, your finger should leave an imprint–but it shouldn’t just yield like softened butter–then it will be over ripe!) (Also, it may take a bit of patience, until the stars are aligned just right, to find mangoes that are both ripe & on sale!)
1/2 cup sugar
1/3 cup water
1/4 cup corn syrup
First, remove the fruit of the mango (easier said than done!). One method is to make a cut all around the long circumference of the mango, where you imagine the edge of the pit to be, & then slip a large spoon under the skin & fruit, pushing the spoon along the contour of the mango pit, to release the pit. (I learned this method from a video on Youtube…& somehow the gentleman was much more adroit at this than I turned out to be!)
After doing this to both halves of the pit, score each half of the mango fruit,
invert the skin so the fruit is popping out, & cut the fruit loose from the skin.
In an epic battle between mango & me, mango emerges as the clear victor…
Another method is to just peel the mango with a vegetable peeler, & whittle the fruit off of the flattened-football-shaped pit. In any case, once the mango fruit has been released, add mango & all the other ingredients to a blender or food processor, & puree until smooth…
…& then just place into a freezer-safe bowl, & allow to cool for 3 or 4 hours, then stir well. Allow to cool again until desired consistency, usually another couple of hours, stirring the mango sorbet once or twice during that time if you are at home. If the mango sorbet gets too hard, just remove from freezer & allow to soften a bit before serving. And that’s all there is to it!
Enjoy!
love,
Clay Ball
Copy-and-print recipe below!
FRESH MANGO SORBET
This is a sweet & refreshing, bright yellow dessert to brighten any evening!
INGREDIENTS: (for approximately 3 cups of mango sorbet)
3 ripe but firm mangoes (mangoes do not get more ripe or improve once you bring them home~what you see in the store is basically what you get! So just avoid the temptation to bring home those rock hard mangoes! If you press the mango firmly, your finger should leave an imprint–but it shouldn’t just yield like softened butter–then it will be over ripe!)
1/2 cup sugar
1/3 cup water
1/4 cup corn syrup
Remove the fruit of the mango. One method is to make a cut all around the long circumference of the mango (where you imagine the edge of the pit to be), then slip a large spoon under the skin & fruit, pushing the spoon along the contour of the mango pit, to release the pit. After doing this to both halves of the pit, score each half of the mango fruit, invert the skin so the fruit is popping out, & cut the fruit loose from the skin. Another method is to just peel the mango with a vegetable peeler, & whittle away the fruit from the very-flattened-football-shaped pit!
Add mango & all the other ingredients to a blender or food processor, & puree until smooth.
Place into a freezer-safe bowl, & allow to cool for 3 or 4 hours, then stir well. Allow to cool again until desired consistency, stirring once or twice again during this time. If the mango sorbet gets too hard, just remove from freezer & allow to soften a bit before serving!
Enjoy!
love,
Clay Ball
