With the hot weather, I’ve been obsessed with ice cream! Well, truthfully I love ice cream in the summer, so anytime is ice cream time. Anyways, I had a bunch of mangos that I needed to use up, so I decided to try and make sorbet. Low fat, cold and sweet. The best combination. This sorbet turned out super creamy and is mostly fruit. Guilt free right?

SORBET BASE
2 pounds (4 1/2 to 5 cups) ripe mangoes, peeled and diced
1/4 cup water
3/4 cup sugar
2 teaspoon lime or lemon juice
1/4 teaspoon kosher salt

MAKING THE SORBET BASE

1. The night before, place your ice cream maker bowl in the freezer
2. In a high speed blender, add all the mango, and water. Blend until smooth and creamy.
3. Pour the mango puree through a sieve to get all the mango strings out of the base.
4. Mix in the sugar, and lime juice.
5. Sprinkle the salt in small increments, to taste.
6. Transfer to a bowl and chill overnight.

Don’t forget to taste to make sure you have the right balance of sugar, salt and sour. It should be a little over sweet at this point because once it’s frozen the sweetness will be toned down.

CHURNING THE SORBET

1. Assemble your ice cream maker. Don’t pull the ice cream bowl from the freezer until just before you plan to start churning.
2. Churn the sorbet base until the sorbet is thick and the ice cream maker just spins the ice cream around.
3. Cover and freeze for 4-5 hours (unless you want soft serve).