Dave, my bff, as mentioned in my Chocolate sorbet post, had a recipe that I based this recipe on. His recipe included mango, dark rum, and lime juice; I mixed it up a bit. Find his original recipe in his book, "The Perfect Scoop".
Mango Sorbet i.e. Mango Peach Coconut Lime Sorbet
2 ripe mangoes (Spelling tip, Mangoes or Mangos is correct)
2/3 cup sugar
2/3 cup water
Juice of 1 lime
1 Tbsp Coconut Rum
1. Peel and dice 2 mangoes (This duplicate correct spelling is bugging me)
I have tried the seemingly popular way to dice a mango, and it just never works for me, so I went for what felt right to me. I peeled the mango with a vegetable peeler, and sliced as much mango as I could off of the wide flat seed. Be very careful when working with ripe, slipper mangoes! I definitely want one of those mango slicers!
2. Peel and dice one ripe peach and add to the diced mangoes.
3. Add water, coconut rum, and the juice of 1 lime to the diced fruit. (The rum helps keep the sorbet slightly soft enough to be scoopable after freezing and leaves ZERO alcohol taste)
4. Stir mixture to incorporate, and then either pour into a blender or use an immersion blender to blend smooth as possible.
5. Chill mixture ( I chilled it for about an hour which seemed just fine)
6. Whir it up in your ice cream maker!
Or, if you simply freeze this mixture and stir once or twice while freezing, you'll get a nice frozen treat without the need for an ice cream maker.
You won't be disappointed by this mango sorbet recipe!
As a shout out to my wonderful college friends and a long ago trip to Miami,
"Wet Willy's is Booooring, Mangoes is fuuuuunnn!"