Thursday, October 18, 2012

Mango-Citrus Sorbet


I am all about fall colors at this time of the year but, generally, in cooking and baking, it means something pumpkin-y and, frankly, I’m starting to get pumpkin-ed out (Oh, no!)  Not to worry, it probably won’t last.  In the meantime, though, I’m employing the use of other fall-colored foods and today broke out the mangoes.  Mangoes, you say?  In the fall?  Yes!  I know you probably think of mangoes as tropical and summery, but, this morning I made mango sorbet (had it for breakfast, don’t judge me, it’s fruit isn’t it?) and it was amazingly delicious.  The recipe is straight out of the Melissa's Everyday Cooking with Organic Produce Cookbook (I found stacks of them in the produce section of the local market).  It’s a book that I recommend highly because it has loads of novel recipes for every imaginable type of produce.  This delicious, healthy sorbet is going to be used as a part of an Indian meal, between courses, to help put out the spicy fire of the food (until I bring on more!).  Try it.  It is so easy and so very good!

Mango-Citrus Sorbet
YIELD: 8 Servings

½ cup water
½ cup sugar
3 large or 4 medium mangoes, peeled, seeded, and diced
Juice of 1 lemon, preferably Meyer
Juice of 12 orange, preferably Cara Cara

In a small saucepan combine water and sugar. Bring to a boil on high heat; boil for 2 minutes.  Cool and chill.

Puree mango in batches in blender or food processor fitted with the metal blade; fruit should be smooth and without any lumps.  Add chilled sugar syrup and juice and whirl until combined.

Process in ice cream maker according to manufacturer’s instructions.

Transfer to container.  Cover and freeze at least 5 hours or up to a week.  Place in refrigerator 20 minutes before serving to soften slightly.

Nutrition information (per 1 cup serving): 131 calories (less than 2 percent from fat), 0 g fat, 0 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 0.9 g protein, 14 mg sodium, 0.5 g fiber

 If you don’t have an ice cream maker, GET ONE!  Click here.
  It’s more than just for making ice cream; it makes slushies (Imagine pouring a can of your favorite soft drink into the machine and coming out with a slushy ten minutes later.), frozen margaritas to die for, and wonderful, good-for-you sorbets like this one.  Oh yes, it also makes sinfully delicious ice cream!


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2 comments:

Tombstone Livestock said...

Hey that's ok, they say "Life is short, eat dessert first", Breakfast is first meal of the day, go for it and enjoy.

Judee Algazi said...

Wow! Love this idea and love your presentation with the sprig of fresh rosemary.