It is finally getting warm in Chicago, and seeing paletas for sale at the park reminded me to pull out the ice cream maker. I haven’t written a recipe before, and I am terrible at following them, but I think sorbets are more of a process anyway. I had 2 beautiful mangoes waiting for me from our Fresh Picks delivery, so the first sorbet of the season was an easy decision. So here’s my process:
2 mangos, chunked up
The juice of 1 lime
a dash of salt
a tiny dash of ground cayenne pepper
a squirt of agave nectar
enough water to thin it out
I added everything to my blender (I have a Ninja, and I used the smoothie cup for each mango, just because it fits in the dishwasher.) I blitzed everything until it was smooth and added enough water to make it loose. Season to taste, you may want it a bit sweeter. And, if it wasn’t obvious, be careful with the heat. You can always add more later. Finally, I ran it through my ice cream maker for about 20 minutes. If you don’t have an ice cream maker, just put it in the freezer until it freezes enough to scoop easily. Note: if you freeze this for hours before eating, it gets really hard. You will need to thaw it a while before serving. I think using corn syrup should help to avoid that problem, but I try not to use it if possible.