Hope everyone had a fabulous weekend! I went in search of mangoes at the grocery last week after finding this recipe for Mango Lime Sorbet. It sounded refreshing, and by the end of Monday I need some refreshing! I love sorbets, especially this time of year when it starts to heat up. The combination of something sweet, tart, and tangy appeals to me. Yes, the fact that it had a shot of tequila in it added to my intrigue.
I have a confession to make… I’ve never bought mangoes. I’ve had mangoes in certain dishes, but I’ve never actually baked with them. So when I said to the nice produce manager, “Can you tell me where I ‘d find mangoes?”. The real translation was, “I’m not 100% positive what the heck a mango looks like, but am way too embarassed to admit it.” Thankfully, the man played along and brought me to the mango section. The next challenge was figuring out the right way to cut a mango. Thank goodness for Google.
Look how cute these bowls are. I found them at Anthrolpologie; don’t you love that store? The little bowls come in a rainbow of colors and are perfect portion control, since they only hold a small scoop. They were only $2.50 each, so I picked up a few.
Cheers to a refreshing week!
Two other great sorbets:
Mango Lime Sorbet (http://simplyrecipes.com)
1 cup sugar
1 cup water
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Pinch salt
3 Tbsp tequila
Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool. Cut the flesh from the mangoes (see How to Cut a Mango). Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled. When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
Makes almost 1 quart.
Oh, mangoes! For me they are just one of the best edible things the mother nature can produce! I always make mango sorbet every mango season, but I’m now more interested with this recipe. Nice idea combination of mango and lime. This is going to be our sorbet this weekend. Thanks for sharing!