Our local organic produce market had a glut of ripe small yellow mangoes, which seemed like just the thing to spark up our cool gray weather. They were so delicious that they didn’t need any embellishment, just a hint of lime. Yummy served with a simple ginger wafer.  The recipe is based on David Lebovitz’s Mango Sorbet in The Perfect Scoop. He added dark rum to his, which I bet is great.

Mango Lime Sorbet adapted from David Lebovitz

3 small or 2 large ripe mangoes (about 2 lbs)

¾ c water

¾ c sugar

Juice of 2 limes

Warm the water and sugar together, stirring until the sugar dissolves. Set aside to cool. Add the lime juice to the water and pour into a food processor. Peel and cube each mango, dropping the pieces into the food processor as you go. (Slice the mango vertically, then horizontally, and pry the sections from the pit.) Blend the mixture until smooth and chill it thoroughly. Process the mango puree in an ice cream maker according to the manufacturer’s directions. Makes about 1 quart.

Categories: Sorbet, Stone fruitsTags: Mango sorbet