Monday, July 23, 2007
The texture of mangoes make this sorbet so creamy and sublime. This is wonderful with a little scoop of homemade vanilla ice cream (like a grown up creamsicle). I would imagine if you don’t have an ice cream maker you could just freeze it and it might have a different texture. After you master this sorbet you can start having fun with it! Try infusing your simple syrup with herbs (lavender, basil, mint…)
2 large ripe mangoes (or 3 smaller ones)
6 Tablespoons sugar
1/4 cup of light corn syrup (we use simple syrup)
Peel mango and remove flesh. Put the flesh with other ingredients into the blender until very smooth. Chill in the refrigerator for an hour and then transfer into your ice cream machine and follow the manufacturers directions. Cover and freeze for at least 4 hours and up to 3 days.