Mango-Lime Sorbet

'Rainy Days, and Mondays'...is precisely what is happening here, in S. Florida at this very time! It is a lazy day...or I should say morning. I'm watching the Olympics as I'm typing my post...barely able to take my eyes off the T.V...watching the water polo with U.S. and Hungary...with a 4 - 0 ...Hungary leading! (ending with 11-6, Hungary winning!)

Very strong defense from Hungary! ...last night I watched the women's volleyball...U.S. against Italy, with U.S. pummeling the Italian team, wow!

Mango season is just about over now...I saw 3 lonely mangoes leftover on the mango tree, but we did get quite a few even towards the end to make some more mango creations. Nothing compares to fresh fruit sorbet...I love sorbet, more than ice cream...because of the light texture and pure fruit flavors along with the citrus fruit, such as lime! You really just have to know the formula, in making sorbet. It has to be equal amount of sugar and water for the simple syrup, which you just bring to a boil, and cool down, even best to chill several hours, or overnight!
Just add the chilled fruit puree with the cold simple syrup, and the lime juice, and you're good to go, mixing it in your ice cream maker.

Mango-Lime Sorbet
recipe by; Elisabeth

1 1/2 cups granulated sugar
1 1/2 cups water
4 cups mango puree
juice of 3 limes
a pinch of salt

In a medium saucepan, bring water and sugar to boil.
Stir frequently, just until sugar melts, and water comes to a full boil. Set aside to cool.
Peel and dice about 4  mangoes...more if needed to make 4 cups of puree. Add the juice of the 3 limes to the puree. Cool the the simple syrup in the fridge for several hours, ore overnight, before adding to the puree.

Combine the simple syrup and the mango puree in in the ice cream maker, and mix for about 20-40 minutes. Next...with the mango sorbet in the ice cream maker cylinder, put into freezer...no more than 40 minutes.



Spoon sorbet into a quart size plastic container, and freeze until firm! It is the best sorbet, that you can make homemade with other fruits as well. I would love to make a strawberry, or blueberry sorbet. Next, on my list!

Speaking of which, I totally wiped out my blog list by mistake...always messing around, fixing things. Now, I have to add my favorites...one-by-one. I did not intentionally wipe your blog out, will get my list back up soon, since I rely so much on my regular commenter friends.











Linking to: Full Plate Thrusday, @ Miz Helen's Country Cottage

                Thursday Favorite Things @ Katherines Corner

Homemade Mango Sorbet

You cannot tell the difference between fresh mango, or mango sorbet

1 quart of pure mango bliss. You cannot get this in any ice cream shoppe. It is so fresh, you are actually eating a real frozen fresh mango, without the pulp.I ordered this Cook's Essential on QVC home shopping network a few years ago...not a thrift find, although I have come across similar ones at Goodwill only to realize the most important parts were missing. Of course, they were a different brand name, but similar. This one cost about $59.99, and worth it, many times over.

So easy to make all kinds of ice creams and fruit sorbets Since this is the last of the Florida mango season, I actually was able to scrounge up a few mangos that have fallen on the ground from the mango tree. Recipe called for 4, and I went into action.

How much would you be willing to pay for this 1 quart of "golden goodness?" It costs about $5.99 for 1 pint at the grocery store, and not even nearly as good, with other artificial ingredients, probably corn syrup. this was made with pure mangos and real sugar syrup. Easy recipe, to follow.
Mango Sorbet 
4 fresh mangos
1 cup simple syrup
juice of 3 limes


Peel, and dice mangos, and put them into a blender. In the meantime make simple syrup, by adding 1 cup of sugar, and 1 cup of water in a medium saucepan. Heat to a boil, and boil for a few minutes until it comes to a nice rapid bubble. Take it of the heat, cool completely before adding it into the blender, along with the juice of 3 limes. Blend until smooth, and pour into the ice cream maker. Mix for about 20-40 minutes, place in the freezer with the canister no more than 40 minutes. Spoon sorbet into a quart size plastic container, and let it freeze all the way through. As in my case, I served it after 40 minutes, even if it was not completely frozen, it was "out of this world." Do not freeze longer than 2 weeks, if it even lasts that long.

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