An Inspired Cook

You would think it was tropical season from the ads that came out this week in our local grocery store.  A sale on exotic fruit from Dragon Fruit to Rambutin, to Star Fruit to Mango and Papayas.  I am not one to let a good sale go by so I picked up a little of everything.  But what I had in mind was a Mango Sorbet that I’ve been dreaming about ever since I got my ice cream maker.  It’s so handy and makes quick work especially with sorbets.  It basically requires a simple syrup mix of water and sugar plus added fruit. How easy is that!

Start by making a simple syrup of sugar and water.  Heat on low until sugar dissolves stirring as you go.

Continue stirring until it just begins to boil, turn down the heat and add the zest of one lime.  Remove from heat and let syrup cool.

Along with the syrup, you’ll need 3 mangos, juice of 2 limes and a pinch of salt.

Once you’ve peeled and sliced the mango’s, add to a blender.  Pour in the lime juice, simple syrup and salt.

Puree mixture in the blender.

Looks like orange juice, but much thicker.  Transfer the mango puree into the fridge for 30 minutes to an hour to chill.

Pour into your ice cream maker and process according to directions.

It’s still soft and needs to go in the freezer for a couple hours.





Mango Sorbet (adapted from Simply Recipes “Lime Mango Sorbet“)

1 cup Water
1 cup Sugar
3 ripe Mangos, peeled and sliced
2 Limes, juiced
Zest of 1 lime
Pinch of Salt

Combine the sugar and water in a saucepan over low heat.  Dissolve the sugar and bring the syrup just to a boil.  Stir in lime zest then remove from heat to cool the syrup.

Peel and slice the mangos, juice the limes and place in a blender along with the cooled syrup and salt.  Puree the mixture until smooth.  Transfer to the refrigerator to chill.

Pour contents into your ice cream maker and process according to the makers instructions.

Place the sorbet into the freezer until firm.