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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
- 3-4 ripe ataulfo mangoes (about 2 lbs)
- 3/4 cup water
- 3/4 cup granulated sugar
- 3-4 tablespoons lime juice (about 1 lime)
- 3 tablespoons dark rum (I used Meyer's)
- 1/4 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.