My mom is a compulsive fruit buyer. Every time we visit my parents’ house there’s always a flat of some variety of fruit laying around on the kitchen or garage floor – “12-pack of strawberries! Only 23 dollars!” or “Two dozen mangos! Only 6 dollars!”. The Costco mentality is so firmly rooted in her shopping brain. This is where I come in, the beneficiary of all this fruit she has too much of and suddenly realizes she must give away – “Take some! We can’t eat it all!” (oh, ya think?).
A few weekends back, she loaded about ten mangos into a shopping bag and thrust it into my car as I was leaving her house. Even at the rate of one or two mangos a day that Dizzy devoured, we could not manage to eat them fast enough, and before we knew it the last few were looking mighty pathetic. Were they mangos or prunes??? I had to find a good use for them – fast. Well, off to sorbet heaven they go…
I used a simple lime mango sorbet recipe, which is a mixture of simple syrup infused with lime zest, lime juice and pureed mango. I churned it for a mere 15 minutes in the ice cream maker, et voila! Next time I may try it with the splash of tequila suggested in the recipe, just for an extra kick. It was, as a certain someone close to us always says, “DELISH”.
(Note: these were the yellow-skinned mangos that come from Mexico, not the ones with the variegated tones of red/green/orange; I personally find that the yellow ones have a better texture and superior flavor).