Last week, I mentioned a killer recipe for Mango Lime Sorbet. So I don’t come off as a tease, I’m sharing it today. :)
I came across this recipe while browsing (drooling over) Joy’s website. It only has a few ingredients, and seemed like the perfect light dessert for a summer dinner. And yes, it was perfect. Definitely reminiscent of an island vacation, where you lounge on white sand beaches, drinking in the crystal blue water and umbrella-topped daiquiris while catching up on doing – nothing (God do I need a vacation). Anyway, …
Start by making a lime-infused simple syrup.
Juice the limes and cut up the mangos.
Add the cooled syrup to the mango and lime juice, and blend.
Refrigerate until chilled, then add some tequila. (don’t be scared, it’s not going to cause flashbacks of that shot-filled night in freshmen year. Sweetness blocks out any tequila taste.)
Unfortunately, it requires an ice cream maker. Fortunately, you now have another reason to buy one :)
Freeze until firm.
Mango Lime Sorbet – Joy the Baker (from Simply Recipes)
- 1 cup sugar
- 1 cup water
- zest of 1 lime
- 3 ripe mangos
- 1/2 cup lime juice
- pinch of salt
- 3 Tablespoons tequila (optional)
Heat the sugar, water, and lime zest in a medium sauce pan until sugar is dissolved. Set aside to cool.
Cut the flesh from the mango.
Put the mango pieces, sugar water, lime juice and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap and chill in the refrigerator until completely cooled.
When completely cool, remove from the fridge and stir in the tequila. Process the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to a storage container and freeze at least 6 hours, until firm.
Yield – 4-6 servings
– the sorbet is very sweet (in a good way), but I might cut back a tad bit on the sugar next time
– bonus – super low-fat!