It’s mango season here in Florida and we have been absolutely gorging ourselves on mango for weeks now.
I’ve mentioned before how my husband loves to go around town on his bike and knock on people’s doors and ask for whatever he sees growing in their yard, well that’s how we acquired roughly 400 mangos. Give or take a few.
He’s gone out 3 times and picked mangos with the kids and comes back with just tons.
Mango trees can be very prolific.
So we have made batches and batches of mango jam, dehydrated batches and batches and frozen just tons. Not mention how much we’ve been just eating.
Because we can.
So I decided it would be tasty to make a sorbet out of some of the frozen ones. It was so easy and so delicious. Next time I may add some lime juice in there some how, but this time it really came out perfectly. Smooth, creamy, mango-y.
Can’t. Get. Enough.
Obviously, if you don’t live somewhere tropical, you can certainly go purchase a bag of frozen mango and use that. I wanted to use a little sweetener, even though mango doesn’t really need it because that is what keeps ice crystals from forming when you freeze ice cream. If you are eating this straight out of the ice cream maker, you probably don’t need to care about this. But if you will be putting this in the freezer for any amount of time, you need something. To simplify the process, I used the mango jam.
If you just use straight up sugar, it won’t dissolve and you will have grainy sorbet. If you heat the mixture to melt the sugar, it takes longer, I was looking for something that was already dissolved and the jam worked perfectly. You could really use any jam that seems to compliment the flavor of the mango, you likely won’t really taste it anyway.
- 1 quart diced frozen mango
- 1¼ cup coconut water
- ½ cup mango or peach jam
- Place all the ingredients in a blender and blend until smooth.
- Pour into ice cream maker according to manufacturers instructions.