Mango Sorbet with a Touch of Lime!
Mangoes are suddenly in abundance at the grocery stores. Although they’re in season year round you can find more varieties during spring and summer. I love mangoes and enjoy eating them plain, in salads, smoothies, slaw, in salsas, as sauces, and my favorite – homemade fresh mango sorbet.Of all the facts I’ve learned about Mangoes in my opinion this is most important – so please read!Be sure to wash the outside of the mango prior to cutting. When mangoes are picked the sap from the stem/leaves often gets on the skin of the mango, similar to the sap of poison ivy or poison oak. If sap is on the skin when you cut the mango, it can transfer onto the meat of the mango – if eaten can then cause a serious reaction. Mangoes are a distant relative to the poison ivy and oak family. Use caution, be sure to wash the skins well. Mangoes also have a flat seed in its center, unlike most stone fruits which are round or oval. When cutting, you need to slice slightly off center on either side.
You can see in the photo above that the center piece has the flat seed, it’s where the flesh is darker. To cut the mango, score the flesh (on left) then turn inside out as shown on the right. Then using a knife cut the chunks off. Click here for more details on how to cut mangoes.
To try my recipe for Mango Sorbet with a Touch of Lime read below…..
Mango Sorbet with a Touch of Lime
- 4 Mangoes
- juice of a lime (about 4 teaspoons)
- zest of a lime
- 1/3 cup Agave Nectar
- 2/3 cup Pure Coconut Water
- Peel the mangoes and cut the flesh away for the pit.
- Cut the flesh into chunks and put them in a blender with the next 4 ingredients. Puree the mixture until smooth. Taste, and add more agave nectar or lime juice if desired.
- Chill the mixture for about 2 hours then place in ice cream machine and swirl according to manufacturers instructions.
- Serve immediately or remove from ice cream machine, place in plastic container with lid, and place in the freezer until ready to serve. Let set out for about 15 minutes to soften before serving.
Note: If you prefer not to use agave nectar where it's used in this recipe you could substitute honey or sugar (double the amount of sugar).