Jun 15 2009
Mango Sorbet with a Splash of Tequila
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
The mango sorbet looks so good! I would love to try it.
Yummy….like a deliciously frozen mango margarita. Great idea for summer!!!
This is really a lovely dessert. The color of your ice cream is absolutely amazing. Thanks for the tip re: sugar. Have a wonderful day.
I love mango and your sorbet looks amazing! =)
Our splash would’ve been a nice dunk but to each his own. Still sounds good!
LOL, I see someone likes tequila…
That looks so good right now =]~~
Huyen, you should get an ice cream maker and make some yummy ice cream this summer!
Very very tempting. I’ve been buying so many things for my kitchen lately. I just might add this one in too. =)
Looks fabulous! I adore mango sorbet. Usually make it with fruit salad (macedonia di frutta) and laced with Cointreau, but I’ll have to try it with tequila. Great idea.
Yum yum! I just wish we already had some ripe magoes over here! For some reason we only have them in winter – the rest of the year they sell completely green and stone-hard mangoes
That looks absolutely divine. I’m not a fan of Tequila, but this still sounds great!
Just wondering about the simple sugar you make in this recipe. Is it the same as simple syrup or is the consistency different?
Sounds very good.