In fact I command you to make this recipe.
I got the idea to make this from a coworker who brought in some mangoes to snack on. They were sweet and fresh and delicious and I thought: this could easily be the most refreshing frozen concoction.
I am an ice cream girl myself, but sometimes there is a craving for icy cold slush.
The flavor of this sorbet is nothing gourmet or extravagant. It isn't about 12 ingredients and 5 different tastes hitting your tongue. One spoonful of this sorbet and you get nothing but fresh, bright, beautiful, sweet refreshing mango. It screams out MANGO! to your tastesbuds.
(Yes, I have sat on the beach eating this sorbet. And yes, it was as heavenly as it sounds.)
But you really need the blistering summer sun to tempt you, to make you want to make this. Which is why I say hurry!
Unless you're lucky enough to be a South Florida resident in which case you can probably enjoy this up until Christmas.
True story: I wore shorts last Christmas Day. I'm not proud of that.
But back to the sorbet (and mango-picking).
To pick a ripe mango! Pressing on it should leave a slight indentation and the smell should be of this sugary, saccharine sweet mango. In the second batch I made the mangoes weren't as sweet-smelling, but it tasted just as amazing. Do make sure about that indentation, though. You want them soft.
3/4 c sugar
3/4 c water
2 T lemon juice
1. Place mangoes in blender.
2. Heat up water and sugar until sugar dissolves. Add to mangoes.
3. Add in lemon juice and puree until smooth.
4. Pour through a sieve to make sure no bit of skin or pit made its way in.
5. Cool completely.
6. Pour into ice cream maker and churn 20 minutes.
Throw in a couple of tablespoons of tequila and swap the lemon juice for lime juice and I'm thinking mango margarita sorbet is your next favorite recipe.