With abundant organic “Champagne” mangoes in the market, I couldn’t resist another mango sorbet. Certain sorbets tend to get icy, which is considered undesirable around here. In addition to using pulpy fruit without the addition of liquids, one solution is to add alcohol, since it doesn’t freeze. I thought that the alcohol should contribute to the flavor, so here I added a few tablespoons of dark rum. Once I decided on the rum, the nuts followed. Slightly toasted pistachios (organic, roasted, unsalted) added flavor, texture and a green counterpoint for the orange mango. Delicious and pretty. The original combination came from David Lebovitz’s The Perfect Scoop.
Mango Rum Sorbet with Toasted Pistachios
3-4 small or 2 large ripe mangoes (about 2 lbs)
¾ c water
¾ c sugar
1/4 c roasted unsalted pistachios, hulled
Juice of 1 lime
3 tbsp dark rum (Meyers)
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.)
Warm the water and sugar together, stirring until the sugar dissolves. Set aside to cool.
Toast the pistachios lightly in a pan over medium heat, stirring, until light brown. Remove from the pan to cool and chop.
When the water and sugar mixture is cool, add the lime juice and rum and pour into a food processor. Add the mango and puree until smooth.
Chill the mixture thoroughly.
Process the mango puree in an ice cream maker according to the manufacturer’s directions. Add the toasted pistachios to distribute them evenly throughout the sorbet.
Makes about 1 quart.