The ice cream maker is my friend. It's been hard at work lately. Because I only had heavy whipping cream in the house, this is more of an ice cream than a sorbet. Creamy mangoey goodness. How can you go wrong?
I also made a watermelon sorbet last week which was super yummy and also super easy. Since the watermelon was already so sweet, I halved the sugar. Unfortunately, I think the decreased sugar resulted in a rock-hard sorbet the next day. It was still tasty, mind you, but it didn't make for pretty pictures. Next time I'll eat it faster.
Creamy Mango Sorbet
Source: www.allrecipes.com
INGREDIENTS
2 mangos - peeled, seeded, and cubed
1 cup sugar
1 cup cream
1 cup ice
DIRECTIONS
Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
Watermelon Sorbet
Source: www.foodnetwork.com
Ingredients
1 pound, 5 ounces diced watermelon, muskmelon or honeydew
3 tablespoons freshly squeezed lemon juice
2 tablespoons vodka
9 ounces sugar, approximately 1 1/4 cups
Directions
Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
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