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Mango Sorbetto


Mango Sorbetto from The Perfect Scoop by David Lebovitz

two large, ripe mangoes (2 pounds)
2/3 c. sugar
2/3 c. water
4 t. freshly squeezed lime juice
1 T (or a little more) dark rum
pinch of salt

Peel mangoes and cut flesh away from the pit. Cut the flesh into chunks and put them in the blender with sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Chill the mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.

*I cheated. I used a package of frozen fresh mangoes from Trader Joe's! I ran them under warm water to defrost, then threw everything in the blender. Easy-peasy!

I just learned that is short for "easy-peasy-lemon-squeezy". I guess in this case that would be "lime- squeezy". YUM. Refreshing on a hot summer day!

Comments (3)


I love mango sorbet and that looks delicious. I really need to spend some time with Dave's book and flag some recipes. Everyone is very excited for this weekend's Slow Scoop pic. I hope I can pull it off in my mom's kitchen.

Looks yummy! Yesterday I made mango sherbet and on Tuesday I made it with guava. I found the recipe at Annie's blog. None had alcohol but my husband commented that, once it melts a bit, they'd be great as a frozen guavarita or mangorita

I also used a shortcut: frozen mango and guava puree made by Goya (big Hispanic food company).

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