When the temperatures start to top 100°, I want some cool and refreshing.
The past few days we were in Chicago visiting our son, daughter-in-law and brand new grandson, Oliver. In between holding the baby and holding the baby, I made this great fruity sorbet. They loved it and I think you will too.
Mango is one of those strange little fruits that I probably didn’t try until moving to Texas years ago. A mango has a sweet, aromatic, smooth and luxurious flavor. They will probably be green with some red on them when you buy them and mine always seem to be hard. Just let them sit out on your counter to ripen a few days before using them in this recipe.
Several months ago I taught an ice cream class at Williams Sonoma. I made a strawberry ice cream, a chocolate cherry gelato, and this recipe for Mango Pineapple Sorbet was one of every one’s favorites of the day. I also did a yogurt berry swirl that was wonderful and I will post that sometime before summer is over. I have a couple more ice cream recipes I want to post soon.
Growing up I remember my parents and grandparents having the wooden ice cream makers where put the ice and salt in it and the maker was not electric. Someone had to sit out in the heat and crank and add ice and drain off the water until you just couldn’t turn that crank one more time. Of course, we all wanted to be the one to lick the dasher when it was pulled out. We use to love making snow cream too, and couldn’t wait for the first snow. I can still hear my grandmother saying “don’t use the first snow, it’s all polluted”. That’s so funny because we lived in a small town and there really wasn’t much pollution in the air, I don’t think, where we lived. Anyway, we would mix up the milk, sugar and vanilla, go out and scoop up huge bowls of snow and bring it in really quick and start stirring the snow into the milk mixture. Then we sat, covered with blankets, and shoveled the ice cream into our mouths, then would yell “BRAIN FREEZE”!
Mangos have been cultivated for thousand of years on the Indian subcontinent and are now cultivated in tropical climates and over half the world’s mangos are grown in India. Mangos have a flat pit that is sometimes hairy or stringy. I use my mango pitter to get the pit out because it leaves very little, if any, mango on the pit. I like the larger mangos but for this sorbet I also used some alphonso (considered the king of mangos for flavor) mangos. If you haven’t tried mangos before, hope you will try this sorbet or maybe even try a mango chutney or salsa to go over some grilled chicken, fish or pork.
I hope everyone has one of the electric ice cream freezers that have the bowls you put in the freezer so you are ready to make ice cream anytime the urge hits. I couldn’t live without mine in the summer.
I think you will find this Mango Pineapple Sorbet so refreshing and light and fruity that you won’t be able to get enough of it.
The simplest of ingredients, some pineapple, mango, lime and some sugar. How much easier can you get.
I love my mango cutter. It takes the fruit right off the pit leaving no fruit behind.
Mango puree done in my little mini food processor.
Pineapple got chopped in my veggie chopper with the pull cord. (One of my favorite tools from when I used to work at Williams Sonoma.)
How about an amuse bouche size mango sorbet.
Mango Pineapple Sorbet
2 mangos, pitted
2/3 c. sugar
3 Tbsp. fresh lime juice (I added some zest also)
1 c. finely chopped fresh pineapple
Put the mango in a food processor and pulse until smooth. Add the lime juice and sugar and processor just to combine ingredients. Stir in the finely chopped pineapple just to combine. Pour this mixture into your ice cream maker bowl and churn until thick. Pour into freezer container and freeze until firm.
I like to make this several hours in advance so it firms enough to be scooped out. Enjoy!