Mango Sorbet via The Parsley Thief

This time last year I posted about my addiction to Champagne mangoes..also known as Ataulfo mangoes. These differ from traditional mangoes in that they are brighter yellow in color, have a smoother texture & are sweeter. I love mangoes in general, but this variety is truly something special. They have a super smooth texture & are very sweet. 

I saw them at the grocery store last week, in season once again & I bought a bunch. I bought so many that I couldn't eat them all before they became overly ripe...so soft I had no idea what to do with them. I was going to dice & freeze them to add to my "smoothie bag"--My smoothie bag is where I add fruit that has ripened too much to eat, but will still be great in smoothies.

But, this time I decided that these mangoes needed something special. I decided to make some mango sorbet. 

Mango Sorbet

Makes 1 pint, serving 3-4

In this adapted version of David Lebovitz's recipe for mango sorbet, I have used Champagne mangoes (Ataulfo mangoes). Because of this, I have adjusted the sugar accordingly. If you use regular mangoes, taste them first, if they don't taste overly sweet, you may want to up the sugar slightly. I also used tequila in my version. Adding alcohol to ice cream & sorbets helps improve the texture of the finished product, making it smooth & soft, rather than icy. If you are concerned about the alcohol, or plan to serve this to children, you can easily omit it.

2 ripe Champagne mangoes {about 9 ounces prepared}, peeled & chopped

1/3 cup sugar

1/3 cup water

2 teaspoons freshly squeezed lime juice

pinch of kosher salt

1 teaspoon tequila

special equipment: an ice cream maker

Add the chopped mango, sugar, water, lime juice, salt & tequila to the bowl of a food processor {or, blender}. Puree until smooth. If you have difficultly getting all the bits of mango to puree, try pulsing instead.

Add the mixture to a previously frozen bowl of your ice cream maker & run for 20-25 minutes, or until it's thickened to the consistency of soft serve ice cream. Transfer to a storage container, freeze until firm & serve.