If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Makes 1 quart
ripe ataulfo mangoes (about 2 lbs)
cup granulated sugar
tablespoons lime juice (about 1 lime)
tablespoons dark rum (I used Meyer's)
cup roasted unsalted pistachios
- Peel and cube each mango. (Slice the peeled mango vertically, then horizontally, and pry the sections from the pit.)
- In a saucepan over medium-high heat, combine water and sugar and cook, stirring, just until the sugar dissolves. Set aside to cool.
- When the water and sugar mixture is cool, pour into a food processor. Add the lime juice, rum, and cubed mango. Puree until smooth.
- Chill the mixture thoroughly, 3-4 hours or overnight.
- Process the mango puree in an ice cream maker according to the manufacturer’s directions.
- 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.
- Fold the toasted pistachios into the finished sorbet and let the sorbet harden in the freezer for a couple of hours before serving.