No, not that Mango.
The fruit. Two bucks for nine mangos? Sure, they looked a little rough, but they weren’t even ripe yet and otherwise seemed to be just peachy. I took the $4.00 gamble and bought two cases of them. Eighteen mangos and I headed home to see what the other was made of.
Good investment, Lisa. They were perfect, and so the fam and I set about eating mangos like it was going out of style. I thought that I would end up pulling out the dehydrator on the second case. Sure, there were three casualties. But mango sorbet was just aching to be made… So I made it.
After combing through my cookbooks, I realized that every sorbet recipe I had called for corn syrup, and lots of it. Those damn “it’s fine in moderation, just like sugar” commercials that the corn growers of America put on haven’t convinced me. Also, adding a cup of corn syrup to another cup of regular sugar is overkill in the sugar department at any rate, no matter how good or bad corn syrup is for you.
For this recipe, I cut the sugar way down. I also used raw sugar, which toned the color of the sorbet down quite a bit. If I had used refined sugar, those nice little scoops of mango-y goodness would be electric yellow. I thought of skipping the sugar completely, but adding sugar is part of what makes the sorbet scoopable. Skipping the sugar entirely would result in a slushie straight from the ice cream maker or a solid block of mango juice if you continued to freeze it in the freezer.
Since I didn’t want to go down the corn syrup road, I brought my sugar and water to a boil, simmering it until the sugar was fully dissolved. Then I dumped the mixture over my chopped mangos and lemon juice and let it steep for three or four hours – but I don’t think anything over an hour in the fridge – enough to cool it down – was necessary.
- 4 cups ripe mangos, cubed (about 4 large)
- 1/4 cup lemon juice
- 3/4 cup sugar
- 1 1/2 cup water
In small saucepan, bring sugar and water to a boil. Simmer until sugar is completely dissolved. Remove from heat.
Combine mangos, lemon juice and sugar syrup. Allow to cool. Refrigerate at least one hour. Before freezing, blend mixture until smooth (I used my immersion blender, but a blender, food processor or potato masher would do the trick).
Freeze in an ice cream maker according to manufacturer’s directions. For firmer sorbet, place in freezer-safe container and freeze for four hours. If the mixture gets too hard to scoop, allow to thaw slightly in the refrigerator for one hour or microwave on half power for 45 seconds.
The thought occurred to me to puree up some strawberries to pour over the top, but in the end, we were all too anxious to eat it.