It's mango season around these parts, and while I'm usually content to dice them up and top them with salty coconut milk, Thai-style, I found myself with a small bushel especially sweet, sightly spicy Ataulfos (cutely called Champagne mangoes), and found myself at a loss. One can only eat so many of them plain.
This sorbet is the next-easiest thing: puréed mango, sugar, lime juice, and salt. There's some water to get the blender going, but otherwise nothing standing in the way between you and the mango. The result is an impressively creamy sorbet with an elasticity verging on ice cream.
Take this as a basic recipe to modify at will. A tablespoon of tequila would be nice, or a pinch of chili flakes to make the most of the mangoes' spicy side. While the sorbet base is chilling in the fridge, consider steeping some mint or cilantro leaves. And for a topping, that salty coconut milk does quite nicely.
Note: You can scale this recipe up or down as you like. The big ratio to keep in mind: for each cup of strained mango purée, add 1/4 cup sugar.
Read more: The Science of the Best Sorbet
- Yield:makes about 3 1/2 cups
- Active time: 50 minutes
- Total time:4 hours
- 2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups
- 1/4 cup water
- 3/4 cup sugar
- 1 teaspoon lime juice, more or less to taste
- 1/2 teaspoon kosher salt, more or less to taste
Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.
Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.
Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.