Mango Sorbet

If you're in search of a naturally sweet treat that will cool you down and quench your thirst, this mango sorbet is it.

The key to this recipe is to slice the mango once it's ripe. You can tell if a mango is ripe by gently pressing it with your finger. If it gives way, it's ripe. It will have a sweet, fruity smell and possibly some wrinkles.

A mango has a pit in the center, positioned the long way. To slice a mango, rest it on its edge and place the knife on top and a little off center while slicing downward. Move the knife around the pit to make it easier to slice. Then score each half of the mango into cubes and push the cubes outward so they can be scooped out with a spoon (see the photo below).

I use three ingredients in this recipe: mangos, lime juice, and some fine salt. Leave out the lime juice (or lemon juice) if you prefer the sorbet sweet without a slight tangy flavor. You can add one to two tablespoons of yogurt if you'd like to make it a bit creamier. I find ripe mangos exceptionally sweet, but if you'd like you can add about one tablespoon of maple syrup or honey to the mixture while blending.

Once all the ingredients are blended into a thick and creamy mixture you have two options: add to an ice cream maker, or chill in freezer and stir every hour for a few hours. It will be creamier with an ice cream maker, or a bit icier without. Both taste so refreshing!

The sorbet is great any time of day, and it goes great with cookies, yogurt, ice cream, or smoothies. Enjoy!