When I say "mango ice made easy," I mean EEEEAAASY! This recipe serves up a tasty, full of flavor, sweet, refreshing treat. You'll wonder why you haven't made it before, I know I did!
While mangoes aren't something I usually buy or cook with, I had a mango salsa over mahi-mahi recently that reminded me of the rich flavor of this tropical fruit. I bought one the next time I was at the supermarket, not sure how I would use it. Then I came upon a similar dessert idea on Instagram (join me there!). Since I had that mango sitting on my counter waiting for me to decide what to do with it... The decision was as simple as this better, brighter, easier recipe.
You may remember the Here We Are article, Lemon Ice, Sorbet, Granita, Sorbetto Recipe: A Refreshing EASY Treat By Any Name Would Still Taste As Sweet, where I used an ice cream maker to create that summertime cooler. WELL, this mango ice is even easier and no ice cream maker needed! It took me a total of 10 minutes, and most of that time was just gathering up the items and peeling the mango. Bonus: This satisfies a sweet tooth and is so much healthier than consuming the fat in ice cream.
Mango(es) - I only had one so that is what I used
Lime juice (optional)
Alcohol: Vodka, Rum, or Tequila will do - did I mention this is probably an adult dessert? The alcohol helps prevent crystallization. TIP: You can also use Corn Syrup instead of alcohol (NOTE: I didn't try this, but I found it as an alternative suggestion for you because the kids will definitely want a taste of this dessert).
Mint Leaves for garnish (optional)
Peel the mango and cube/cut the flesh off the flat pit (discard), put the flesh into a measuring cup to measure the yield.
Add the mango and all ingredients to the blender.
Add water in approximately a quarter of the amount of mango. I had about a cup and a quarter of mango, so I used a third of a cup of water (I think you could even use a 1/4 cup of water per mango and be fine).
Add 1 tablespoon of lime juice per mango (this adds a hint of flavor giving the sorbet more definition).
Add 2 tablespoons (one jigger) of alcohol per mango. I used vodka and it is undetectable in this amount. (Use the same amount with the corn syrup version.)
Add 1/4 cup of sugar per mango (a lot of recipes call for 1 cup of sugar BUT the fruit is so flavorful that I don't think you need much sugar at all, I'll probably try this soon without any sugar and I'll update this recipe for you).
Blend until smooth. Pour mixture into a freezer-safe bowl, cover, and freeze overnight.
TIP: You may have to shave the ice a bit if you don't let it sit out for a few minutes to soften, but either way it is goooooood!
BONUS: The color of the ice is beautiful from the natural mango... NO food dyes, preservatives, or additives. Serve in a martini glass garnished with mint leaves, and ENJOY!
Did someone mention Limes??
Ok, if you are a regular HWA reader, you know I'm a bit obsessed about these little green guys. Here are some of my ideas to put them to good use:
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