Have you ever walked through the produce department and the smell of ripe mangoes piques your senses? You stop and follow your nose. I’ve never been known to walk away empty-handed from the mango display. In fact, I recently bought a few too many mangoes.
But those floral notes are beguiling and alluring and draw you into them and make you want them. My mind wanders to possible recipes when I realize mangoes are best enjoyed exactly as they are. Ripe and juicy.
Mangos remind me of tropical days in the Mexican sun, sipping mango margaritas and sailing into the sunset. And, let’s face it, sucking the seed of a mango as the juice runs down your arms is one of life’s great pleasures.
We had countless mango trees throughout our resort in Mexico so they became a staple in our lives. Mango was one of the featured fruits on the ubiquitous tropical fruit plate found on the breakfast menu. And, when blended with ice, mango puree makes a magically magnificent slushy drink. With or without alcohol, I preferred mine without as a smoothie-like beverage to cool me off at the pool.
Mango Sorbet to the Rescue
With three overripe mangos stuffed in the fridge, the mission was to save the mangoes.
Blending the overripe fruit which were super juicy was the perfect solution to this massive mango problem. I felt virtuous to smartly repurpose the fruit into a pint of homemade mango sorbet. It was so sublime, I suggested to David that I package it and compete with Talenti’s mango sorbet, which we love.
I realize that’s quite a bold statement, but these mangoes were so ripe, I only needed half the sugar and that did it for me. Though I originally questioned the need to strain the pureed mango. I was glad I did because the sorbet is so smooth, it’s like velvet. A simple syrup of sugar and water is the base and though I added lime zest and juice, there was little lime essence, but I presume it offered a balance to the sweetness.
Blended and strained fruit mixed with water and a little sugar. It couldn’t be any simpler and it’s a perfect summer dessert for everyone. I guess I’ll be making mango sorbet until the season wraps in September. Then I’ll go back to Talenti.
Overripe fruit is best because the sweetness is heightened and you can cut back on the added sugar.
- 3-4 ripe mangoes
- 1 cup water
- 1 lime zest and juice
- 1/2 cup organic cane sugar
Over a large bowl, peel the mangoes with a vegetable peeler to catch any juice. When peeled, carefully slice the mango off the seed, being sure to scrape any and all juices on the cutting board into the bowl. Set the seed aside. Repeat until all of the mangoes are peeled and sliced off the seed.
Now, one by one, savor the experience of sucking the mango seed and letting the juice run down your arm. If you live with someone worthy of sharing this joyful session with, invite them in the fun. Toss the seed in the trash or compost pile and repeat until all seeds have been sucked.
In a sauce pan over medium-high heat, add the water and sugar. Stir until the sugar dissolves, which should be in about two or three minutes. Remove from the heat.
Add the lime zest and lime juice to the sugar water. Stir again to blend.
Add the mangoes to the blender.
Pour the sugar water mixture into a blender.
Puree the mixture until smooth, about 1-2 minutes.
Using the bowl where the mangoes were, place a sieve over it and then pour the mango mixture from the blender over the sieve so the bowl is underneath catching the silky mango puree. This may require a few pours, so don't let it overflow.
Use a spatula to move the mango puree around and get it to pass through. After you have strained all of the puree mixture, toss whatever stringy mango residue remains in the sieve and won't pass through. The liquid will be thick and silky.
Cover the bowl of mango puree and refrigerate overnight or at least 8 hours so it chills thoroughly.
Pour into an ice cream machine and let it churn.
When sufficiently frozen, place in a freezer-safe container and freeze 2-3 hours until it hardens. Or, if you love soft serve, get yourself a bowl of this golden goodness while it's soft, supple and silky.
When ready to serve, allow the sorbet to soften for about 20 minutes as the flavor heightens when it's at the right temperature. Serve in bowls. Freeze any leftovers.
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