Email to Cat      

Mango Sorbet

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"There's a historic store in Paris on �le Saint-Louis called Berthillon that makes what seems like a million incredible flavors of ice cream. We had mango sorbet there that tasted just like frozen mangoes, so I had to come home and make some. Sorbet is best served right after you make it, but I found that if you freeze it, allow it to defrost a bit, then pur�e it in the food processor before serving, it's still creamy and delicious."

List of Ingredients

◦ � cup sugar
◦ 5 large ripe mangoes, peeled and seeded
◦ � cup freshly squeezed orange juice
◦ � teaspoon kosher salt


Recipe

Place the sugar and � cup water in a small saucepan and cook until the sugar dissolves. Set aside.

Place the mangoes in a food processor fitted with the steel blade and pur�e. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the pur�e through a food mill fitted with a medium blade.

Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.

Makes 1 � quarts





❧ Notes:

� If you want to make the sorbet ahead of time, freeze it in plastic containers. Allow it to soften in the refrigerator for 2 hours, then put it in a food processor fitted with the steel blade. Process, adding enough extra orange juice to make a smooth but frozen sorbet. Serve immediately.

� Buy the mangoes a few days early to allow them to get ripe and juicy.