If you live anywhere in the U.S. right now, you know what I’m about to start complaining about – the heat. We’ve hit record after record in Colorado and there is no end in sight. Ollie’s already had 2 haircuts and it’s all I can do to refrain from dunking my head into the freezer.
In an attempt to stay cool, I’ve been whipping up sorbets and sherbets almost nightly. Each bite is refreshing. Not only is it fiercely cold on your tongue, but fresh fruit is revitalizing! While our farmer’s market has been pumping out fresh fruit weekly, last night was scorching and I was craving mangos.
Mangos hold a sweet spot in my heart. First off, they are just plain delicious. Second, we stumbled upon a mango tree in Kauai when hiking last October. We were nearly out of water, hot as hell, and starving. It took us a while to figure out what that sweet smell was, but once we did, we dove in.
With that said, I think I’ll go turn on the air conditioner.
Mango Sorbet adapted from David Lebovitz’s The Perfect Scoop
You will need:
~ 2 large ripe mangoes (about 2 lbs)
~ 2/3 cup sugar
~ 2/3 cup water
~ 4 tsp freshly squeezed lime juice
~ 1 tbsp rum
~ sea salt
First, peel and cut mangos in ½ inch pieces. Cutting a mango is simple once you know how. If you don’t know how click here. Make sure to save as much of the mango as possible. Put mango pieces in a blender or food processor and squeeze pit to release as much of the juices/pulp as possible into the blender.
Add water, sugar, lime juice, rum, and a few turns of salt. Puree until smooth (a few minutes). Taste and add more lime or rum if needed.
Chill mango sorbet and then follow the instructions on your ice cream maker.