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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 đ 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.Itâs light and super refreshing, and although it does have sugar in it, itâs certainly much lower in calories than ice cream.Itâs also generally fat free. Heck, you could consider it one of your fruit servings for the day. Itâs 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 youâre entertaining a crowd, itâs great to include a sorbet along with an ice cream because for one thing, theyâre 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 thatâs 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 donât 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.
Ingredients:
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
Instructions:
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.
Meagan, I know exactly what you’re talking about! I’ve done it that way too, works great.
We love mangoes, too. Costco usually has good ones.
After we slice them in half (removing the core, of course) we slice them horizontally and vertically while the fruit is still attached to the skin. Then, we flip the skin inside out. All the little squares of mango pop up and you can just eat it right off peel. I hope that made sense! My husband lived in Australia (with all the Polynesians) and that is how they ate them.
We love mangoes, too. Costco usually has good ones.
After we slice them in half (removing the core, of course) we slice them horizontally and vertically while the fruit is still attached to the skin. Then, we flip the skin inside out. All the little squares of mango pop up and you can just eat it right off peel. I hope that made sense! My husband lived in Australia (with all the Polynesians) and that is how they ate them.
We love mangoes, too. Costco usually has good ones.
After we slice them in half (removing the core, of course) we slice them horizontally and vertically while the fruit is still attached to the skin. Then, we flip the skin inside out. All the little squares of mango pop up and you can just eat it right off peel. I hope that made sense! My husband lived in Australia (with all the Polynesians) and that is how they ate them.
I LOVE mangoes, and can’t wait to try this! I think I’ll make it for dessert on Father’s Day.
Heidi, I don’t know where you live, but around here I find the best mangoes at Sam’s Club of all places! Plus they come in a box of 6 for only 5 bucks. Can’t beat that. They’re always so sweet and yummy too.
And thanks for the dairy condolences girls! lol.
I also had to do the dairy free thing with my twins for 10 months and I fell in love with sorbet! We love mangos in this house so I can’t wait to try it. The only hard part is finding a decent mango around here!
Sara, I feel for you. Pono couldn’t (and still can’t) handle the dairy! I had to cut ALL dairy out of my 100% if I wanted to breastfeed him, which I did solely for almost 7 months! It was TOTALLY worth it. However, since introducing the dairy back into my diet, I think I have become slightly lactose intolerant! Boo! Anyways, I just remember thinking, “No ice cream? In the summer?!?! Ahh!!!”
YAYAYAY I am so excited to try this. I am pretty retarded at making these things but I think I even have an ice cream maker kicking around somewhere. I will be brave!~
This is the best sorbet, hands down, I’ve ever had. The flavor is incredible and after it melts just a little it’s perfect. So a grand thank you to Mr. William Sonoma, and to the one who brought it to the masses of this blog, meu amor.