I thought I should post these two frozen treat recipes that I’d made earlier before the summer ends. So, today I’m posting a Mango Sorbet recipe and I shall post the other tomorrow.
Recipe adapted from The Perfect Scoop by David Lebovitz
2 Large, Ripe Mangoes (2 lbs, 1 kg), peeled and pitted
2/3 Cup (130 g) Sugar
2/3 Cup (160 ml) Water
4 tsp Freshly Squeezed Lime Juice, plus more to taste
1 Tbsp Dark Rum, plus more to taste
Pinch of Salt
Cut the mangoes 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. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.