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!