Mango Lime Sorbet
There is something in the air this time of year. I’m as restless and a 12 year old girl waiting for summer break so she can go hang out at the community pool. Maybe it’s the impending 3 months of relentless, almost suffocating Los Angeles heat. Maybe I just yearn for the carefree days of summer. Maybe I just need a vacation. I’m completely restless these days, and with no real vacation in sight, what’s a girl to do but play with her ice cream maker.
Today I bring you Mango Lime Sorbet. It’s like going on vacation with your spoon. Just like going on vacation- minus those pesky airport lines, and the passports and the exciting new places to see, and delicious new food to eat. Why do all that, really, when you can stay at home and make sorbet…
Pardon me while I wallow in woe. But seriously… someone please take me away.
Ok.. enough with the whining! This Mango Lime Sorbet is super easy to make, and ultra refreshing. I made the base for the sorbet and immediately wanted to mix it with large amounts of tequila and ice to make a margarita. I didn’t. Oh! But the temptation was strong. Enjoy the upcoming summer. Go on vacation. Please. Go.
Oh! One more thing! If you haven’t yet taken my sage suggestion of buying an ice cream maker, please, now is the time. Don’t make me yell.
Mango Lime Sorbet
from Simply Recipes
1 cup sugar
1 cup water
zest of 1 lime
3 ripe mangos
1/2 cup lime juice
pinch of salt
3 Tablespoons tequila (optional)
**Learn how to cut a mango here!
Heat the sugar, water and lime zest in a medium sauce pan until sugar is dissolved. Set aside to cool.
Cut the flesh from the mango.
Put the mango pieces, sugar water, lime juice and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap and chill in the refrigerator until completely cooled.
When completely cool, remove from the fridge and stir in the tequila. Process the mixture in your ice cream maker according to the manufacturers’ instructions. Transfer to a plastic storage container and freeze at least 6 hours, until firm.