Summer vacation is here and it's time to bust out the frozen recipes. Last week I found inspiration in the produce section because mangos were on sale 3 for $1. Yes! The mint is coming up in my herb garden so mango mint sounded like a perfect combination.
- 3 large mangos
- Juice from 1 lime
- 1 can coconut milk
- 1/3 cup Agave nectar
- 1/2 cup mango peach juice (if you can't find mango peach nectar juice, pineapple juice can be substituted)
- 1/4 cup fresh mint, chopped
- Peel and chop mangos and remove as much fruit from the seed as possible*.
- Combine mango, lime juice, coconut milk, agave nectar and juice in a food processor. Blend until smooth. Its okay if there are still chunks of mango.
- Pour mixture into ice cream maker, add mint. Churn for 20-30 minutes or until you have soft sorbet. Transfer to an airtight container and store in the freezer. You can eat it right away but it will be very soft. 20 minutes in the freezer helps it firm up.
If you're new to making sorbet it's great to start with fruit like mangos, pineapple, seedless watermelon or cantaloupe. They can go right into the food processor without having to strain the seeds. Fruits like strawberries, blackberries and raspberries need to be pureed and then pushed through a fine mesh sieve to remove the seeds. It's a little labor intensive but oh, so worth it.
Let the summer begin!
*Helpful tip—Mango seeds are very fibrous and seem to take up way too much real estate inside the fruit. When cutting away the fruit try not to get too close to the seed or you will end up with stringy bits.
For more from Stephanie, visit her blog at www.hugskissesandsnot.com.