Adapted, barely because why mess with perfection, from The Perfect Scoop
2 large, ripe mangoes (2 lbs, 1 kg)
2/3 cup (130 g) sugar
2/3 cup (160 ml) water
5 tsp freshly squeezed lime juice, plus more to taste
1 tbsp dark rum, plus more to taste
pinch of salt
Wash and peel the mangoes and cut away the flesh from the pit (a vegetable peeler will work well). Cut the the mango flesh into chunks and place them in a blender (or a food process, in my case) with the sugar, water, lime juice, rum and salt. You might want to squeeze the pits over the procfessor to get as much of the pulp and juice as you can. Be careful though, as mango pits are slipper little guys!
Puree the mango mixture until it is smooth. Taste and add more lime juice and/or rum if you like.
Chill the mixture, then freeze in your ice cream maker according to the manufacturer’s instructions. As far as chilling time goes, I found 2 hours were adequate for me.
mango sorbet originally published on sassyradish.com
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