You know those commercials where some girl takes a bite of chocolate and she’s instantly transported away from work, away from screaming babies, and away from any other stresses? Yeah. I hate them too. There is no way one bite of ANYTHING–not even chocolate–could make all of that go away.
I. was. so. wrong.
Make this sorbet now. Do. not. wait. Seriously.
As soon as I opened the lid to the food processor and smelled the sorbet base, I was in Jamaica. Granted I’m on spring break, it’s 80 degrees out, and I’m listening to “Hot Child in the City”, but still. Jamaica. Paradise. I can’t wait to serve this as dessert to my friends and family this summer when I throw my tropical-themed dinner party. Wanna come?
Mango Rum Sorbet
adapted from David Lebovitz, The Perfect Scoop
printer-friendly recipe Ingredients:
2 large or three medium ripe mangoes (ataulfo is you can find them)
2/3 c. sugar (less if mangoes are very sweet)
2/3 c. water
3 TBSP citrus juice (calls for lime; I used orange pineapple)
3 TBSP dark rum
1. Cube the mangoes and place in food processor or blender.
2. Add sugar, water, citrus juice, rum and salt. Try to squeeze out all the pulp and juice from the pits.
3. Purée the ingredients until smooth. Taste, then add more lime juice or rum until satisfied.
4. Chill the mixture throughly in the fridge for at least two hours, then pour into your ice-cream machine and let it churn and freeze according to the manufacturer’s instructions.
5. Pour out the slushy sorbet into a container and freeze for at least a few hours.