Living in Oklahoma, there aren't too many times common tropical fruits come to our stores without costing big time bucks. Well, not like ten dollars an avocado, but more expensive than most common fruits.
At one of our larger nation wide grocers, I walked into a center display of beautiful Mangos… and 2 for a dollar! So I mangoed up...and did a little last minute summer-time treat for a client’s Sunday brunch. The result? Delicious, refreshing, and so so easy to make!
All you need is a blender or food processor, a great ice cream maker, and fresh, ripe, sweet mangos. Limes and agave nectar too. Let’s get to it!
6 cups fresh Mango, large dice (about 6 cups)
1/4 cup fresh squeezed lime juice
5 ounces (2/3 cups) golden organic Agave Nectar
1 teaspoon fresh lime zest, microplaned
- Wash, peel, and cut away the fruit of the mango from the large center pit. The mango pit is shaped basically like a football, and the fruit tends to be fibrous closer to the pit. Two larger flat sides of cut fruit, followed by two smaller side cuts of fruit. Cut the fruit into medium to large sized cubes (a little larger than game dice). You will need around six cups of diced fruit.
- Add the diced mango to a food processor (or blender) and process thoroughly into a creamy pulp. Add the freshly squeezed lime juice followed with the light agave nectar and process more. If you didn't know, the sugary taste of a frozen concoction is more subtle than a non-frozen mixture. So Ice cream, or sorbet, or sherbet tastes sweeter unfrozen than frozen.
- Pour the mixture into a nonmetal bowl, stir in the fresh lime zest, and chill for at least an hour (or overnight) before freezing in your ice cream maker.
- When ready to freeze the sorbet, pour the chilled mango mixture into the ice cream maker and process according to your ice cream maker’s directions.
- Sorbet is pureed fruit, sweetness and any other ingredients, so the ice crystal structure is larger than ice cream. I recommend letting the sorbet set out and “temper” before serving. Temper meaning, letting it soften a bit. With the creamy mango texture letting it soften before serving is ideal. Enjoy!