Updated: Jun 24
I love sorbets, they highlight the fruit bringing out nuances in their flavor. This sorbet is no exception. India has 100’s of varieties of mangoes that have been cultivated, bred and hybridized from the early Maurya period through the Mughal period. Here is a very interesting articles on the history of mangoes in India. I used a variety of mangoes in this recipe, himayat, sidoori, and baganpalli so that I could achieve a mix of robust flavors, sweet, sour and all mango. You are welcome to make this with a single mango varietal of your choice.
This sorbet was bursting with the flavors of an hot Indian summer, bright and sweet with hints of tart from the lime. I could eat a tub of this sorbet in a sitting!
This is my go to book for ice creams, sorbets and everything frozen. The recipes are always fabulous, I sometimes have to hide this book so I do not make to many goodies from it. If there is one ice cream book you need, this is it!
For more fabulous recipes from this cookbook, click here.
3 cups mangoes, peeled and roughly chopped
1/2 cup sugar, or to taste
1/2 cup water
4 teaspoons lime juice, or to taste
1 tablespoon dark rum or whiskey, the good stuff
Pinch of salt
Puree the mangoes and sugar, to help it dissolve, to a1 smooth liquid. Add the rest of the ingredients and mix well Taste and adjust for sugar, lime or whiskey.
chill for 1 hour. Churn in your ice cream maker as per the manufacturers instruction.
serve as is or with chopped pieces of mango on top, or drizzled with a little extra rum or whiskey.