We know it’s not officially summer yet, but we were dying to take out the ice cream machine and put it to good use. So over the weekend, I told Daniel we should make mango sorbet because we still have a bunch of mangoes sitting in the fridge. This is just the beginning of a whirlwind romance with this ice cream machine – I plan to make a ton of ice cream flavors over the summer with the fruit growing in our backyard. We’ll have to invite you guys over to test them out with us!
Let me digress a little bit and give a warm thank you to Sunny Anderson who stars in The Food Network’s “Cooking for Real” who stopped by our blog to leave a comment on the post we did below based on her recipe. What a surprise to hear from her! Please visit her blog here to give her some love.
Start by making simple sugar. Take 1 cup sugar, 1 cup water, and some lemon zest in a saucepan and heat until the sugar has completely dissolved.
Cut up 3 large ripe mangoes and put it in a blender together with the simple sugar, 1/2 cup of lemon juice, and a pince of salt.
Blend it all together!
Pour the mixture into a container, cover with plastic wrap, and refrigerate until completely chilled.
Here's the fun part - adding the tequila! Mix in 3 tbsp of tequila into the mango mixture inside the ice cream maker. The reason tequila was used is to help the sorbet from getting icy, so you really don't taste it at all.
Let the machine do it's thing for about 45 minutes. (Remember to freeze the ice cream containers overnight so it will be cold enough during the stirring). After it's done, put the mango sorbet in a container and freeze for at least 6 hours.
We left the sorbet in the freezer overnight and the next day, we were able to dig in to this delightful and refreshing dessert. The only thing we would change is to use less sugar, because the mangoes were already naturally sweet. We would recommend using half a cup instead.
To view or print-out this recipe, click here: Mango Sorbet with a Splash of Tequila