By Jeanne Foels, Marketing & Outreach Coordinator
To help you cool off this week, here’s a refreshing sorbet featuring one of my favorite fruits. Don’t be scared off by the lack of cream or egg — the mango’s smooth texture makes this treat rich and creamy.
Note: When you’re adding the sugar, remember that the mixture will taste less sweet once it’s frozen, so add a little more after the mixture tastes just right.
Mango Ginger Sorbet
Adapted from a recipe by Mark Bittman
(Makes about 3 cups)
4 cups ripe mango, peeled and pitted
1 tbsp. ginger root, peeled and chopped finely
1 tbsp. freshly squeezed lemon juice, or to taste
1 cup superfine sugar, or to taste
1. Puree the mango in a blender with the ginger, lemon juice and most of the sugar. Taste and add more lemon juice or sugar if necessary.
2. Strain the puree, stirring and pressing the mixture through a strainer with a rubber spatula to leave any fibers behind; be sure to get all the puree from the underside of the strainer.
3. Refrigerate until cool, then churn in an ice cream maker according to the manufacturer’s directions.