Okay, enough chit-chat.
My husband and I really love Mangoes.We fell in love with them living in Brazil, along with other fresh tropical fruit that’s in abundance there, like pineapple, coconut, star fruit etc.So this fresh mango sorbet recipe from Williams-Sonoma was an instant hit in our house.In fact, since I started writing this post, my 2 year-old has devoured 3 bowls of it. With only a few ingredients you really taste each fabulous flavor.Plus to make things even easier, you don’t even have to make a simple syrup for this one, you just dump the sugar right in.
See what I mean about simple? Besides a little sugar, you just need:
a few mangoes, a couple of limes, and a pineapple.
Fresh Mango Sorbet with Pineapple
You want to make sure you use mangoes that are ripe, or even a little over-ripe, because they’ll be extra soft and sweet. Perfect for dessert! Under-ripe mangoes will be a bit tart and you won’t get as good of a puree.
3-4 mangoes, peeled and diced.
(How the heck do you cut a mango? Or even pick one out for that matter?)
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple
In a food processor (or good blender), puree themangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Transfer to a large bowl and stir in the pineapple. Yup. It’s that easy.
Pour the mixture into an ice cream maker* and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve.To serve the following day, set out on counter for about 15 minutes to soften.
*If you don’t have an ice cream maker, just place in an airtight container and put it in the freezer. Take it out and stir once an hour for 3 hours, or until it’s too hard to stir.
This recipe serves about 8 people, or 3 if you live with my husband . And if you’re wondering, the answer is yes. You can totally eat this for breakfast.