Makes about 1 quart
Fresh mangoes have a uniquely luscious texture that becomes very fine and smooth with puréeing, which makes them particularly well suited to sorbet. The addition of a bit of tapioca syrup helps make the sorbet extra creamy when frozen.
TECHNIQUE: Sorbet
SPECIAL EQUIPMENT: Ice cream machine
SHELF LIFE: 1 week
INGREDIENTS
- 3 large ripe mangoes (about 3 pounds total)
- 6 tablespoons water
- 6 tablespoons tapioca syrup or corn syrup
- 3 tablespoons strained fresh lime juice
- ¼ teaspoon kosher salt
- ½ cup 1:1 Simple Syrup
INSTRUCTIONS
MAKE THE BASE
- Peel the mangoes, cut the flesh away from the pits, and cut the fruit into chunks. Purée in a blender or food processor until smooth. Strain into a medium bowl, pressing on the solids to extract as much liquid as possible.
- Add the water, tapioca syrup, lime juice, salt, and ½ cup of the simple syrup to the strained purée. Whisk until well combined and the salt is completely dissolved.
- Taste the base. It should taste just a bit too sweet (once the sorbet is frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
FREEZE THE SORBET
- Freeze in your ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer. Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.
MAKE IT YOUR OWN
- This recipe can easily be made with other fruit, such as nectarines. Use 3 pounds of nectarines (about 6 large nectarines), pitted and cut into chunks. Purée the fruit, then combine with the other ingredients as directed (no need to strain). Just use lemon juice instead of lime juice.
SERVE IT WITH …
- Toasted Coconut Ice Cream or Crème Fraîche Ice Cream
