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?
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
- The night before, place your ice cream maker bowl in the freezer
- In a high speed blender, add all the mango, and water. Blend until smooth and creamy.
- Pour the mango puree through a sieve to get all the mango strings out of the base.
- Mix in the sugar, and lime juice.
- Sprinkle the salt in small increments, to taste.
- 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
- Assemble your ice cream maker. Don’t pull the ice cream bowl from the freezer until just before you plan to start churning.
- Churn the sorbet base until the sorbet is thick and the ice cream maker just spins the ice cream around.
- Cover and freeze for 4-5 hours (unless you want soft serve).