Mango Sorbet

My boyfriend’s one request for his birthday dinner was that he wanted mango sorbet for dessert.  There was one problem, I didn’t have an ice cream machine.  I contemplated buying this but the practical side of me told me not to drop $60 on a machine I will probably use once.  So I decided to try to make mango sorbet without a machine and see how it goes.  I knew going into it that the sorbet would not be creamy since there would be no churning process.  Since I was making a fruit sorbet, it might work out and lucky for me, it did!  As predicted, it was more icy than creamy but for a sorbet it worked well.  The sorbet was zesty and fresh; the prefect palate cleanser.  Happy birthday to my love! xoxo

You will need 4 mangos.  I used champagne mangos which are in season right now.  I like these mangos because they are tart and sweet.

Cut the mango into chunks.  I start with one side at a time.

I cut the mango lengthwise and crosswise up to the skin but not cutting through.

Pop the mango chunks up so it’s easier to cut through.

While holding the mango chunks down with your palm, slide the knife against the skin.

Continue with the other mangos.

Puree the mango chunks with the juice of 1 lime and 1/2 cup of simple syrup. Pour into a bowl, cover with plastic wrap and refrigerate until firm (about 6 hours to overnight).

Scoop into a bowl and enjoy!