Author Notes
With abundant organic “Champagne” (ataulfo) mangoes in the market at this time of year, I couldn’t resist making mango sorbet. Certain sorbets tend to get icy so one solution is to add alcohol to the sorbet since it doesn’t freeze. I thought that dark rum would complement the mango and that lime juice would add spark. Both true. After churning the sorbet, I folded in lightly toasted organic unsalted pistachios for added flavor, texture and a bright green counterpoint for the orange mango. This was as delicious as it was pretty. —Karen, Prospect the Pantry
Ingredients
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3-4
ripe ataulfo mangoes (about 2 lbs)
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3/4 cup
water
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3/4 cup
granulated sugar
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3-4 tablespoons
lime juice (about 1 lime)
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3 tablespoons
dark rum (I used Meyer's)
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1/4 cup
roasted unsalted pistachios
Directions
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Peel and cube each mango. (Slice the peeled mango vertically, then horizontally, and pry the sections from the pit.)
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In a saucepan over medium-high heat, combine water and sugar and cook, stirring, just until the sugar dissolves. Set aside to cool.
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When the water and sugar mixture is cool, pour into a food processor. Add the lime juice, rum, and cubed mango. Puree until smooth.
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Chill the mixture thoroughly, 3-4 hours or overnight.
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Process the mango puree in an ice cream maker according to the manufacturer’s directions.
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While the sorbet is processing, toast the pistachios lightly in a pan over medium heat, stirring, until light brown. Remove to cool and chop the nuts coarsely.
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Fold the toasted pistachios into the finished sorbet and let the sorbet harden in the freezer for a couple of hours before serving.
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