So as most of you know, I had a baby 6 weeks ago. A baby who we discovered recently doesn’t care for dairy products 🙁 Upon discovering this new insight, do you know what my first thought was? It wasn’t, “Bummer, no cereal for me in the mornings.” It wasn’t, “Oh dear, how oh how will I ever meet my daily calcium requirements?” It was “Nooooooo! What about Ice Cream Week on Our Best Bites?!” Seriously. I mourned. But hey, maybe this is a good thing because with the option of homemade ice cream out the window, I have fallen in love again with the wonderful world of sorbet!Sorbet is a simple mixture usually consisting of a simple syrup (water and sugar, boiled and then cooled) and fruit/flavorings.It’s light and super refreshing, and although it does have sugar in it, it’s certainly much lower in calories than ice cream.It’s also generally fat free. Heck, you could consider it one of your fruit servings for the day. It’s so simple to make and once you get a basic formula down that works for you, the variations are endless.And if you don’t own an ice cream maker, keep reading! You can make most sorbets without one (although, if you do have one, definitely use it.) If you’re entertaining a crowd, it’s great to include a sorbet along with an ice cream because for one thing, they’re awesome mixed together (try vanilla ice cream with a berry sorbet.YUM) but you also never know if people have dairy allergies (or newborns with picky palettes. Boo!)
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.