Mango Sorbet
Recipe adapted from https://www.spoonfulofflavor.com
Equipment
- 1 Ice Cream Freezer
Ingredients
- 2 20 ounce jars mangoes drained
- ⅔ cup sugar
- ⅔ cup water
- 1 tbsp lime juice freshly squeezed
- ½ tsp rum extract optional
- 1 pinch salt
Instructions
- In a blender, combine all ingredients and puree until the mixture is smooth.
- Chill mixture thoroughly in a refrigerator for several hours or overnight.
- Freeze in ice cream maker according to manufacturer's directions.
Notes
Store sorbet in air-tight container in freezer for up to 2 months. When ready to eat, set out for about 15 minutes before scooping and serving.
Original recipe calls for fresh mangoes and 2 teaspoons of dark rum. When you can’t find ripe mangoes or don’t have the patience to let them ripen, the ones found in jars in the produce section work great. Del Monte brand is what I used. Taste is WONDERFUL and probably more consistent than fresh mangoes.
