Thursday, June 26, 2014

Ginger Lime Mango Sorbet

A creamy, fruity, tangy, refreshing treat, that is easily scoopable and not icy!

Adapted from

Makes 2 qts

Special equipment needed:
2-qt ice cream machine

6 mangoes, peeled, pitted, cubed (about 7 cups)
1/4 cup lime juice
1/4 cup orangecello (or you could use orange liqueur)
1/2 cup sugar
1/2 tsp coconut extract
1 tsp ground ginger

Purée ingredients in food processor or blender. 
Strain mixture through fine mesh sieve. Chill strained mixture in fridge for 30 min to an hour. Discard the remaining substance. 
Add chilled mixture to ice cream maker according to manufacturer's instructions. I used a Cuisinart Ice Cream machine that takes about 20 minutes until the mixture is well-thickened. For this recipe, I needed to run the machine for 25 min. 
Scoop into a freezer safe container. It should 'ripen' or fully firm up in about 6-8 hours. 

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