When mangoes are ripe, they taste like the beach and sunshine. When they are underripe, they taste like chalk. So, be sure your mangoes taste like beach and sunshine before proceeding with this recipe. I blend in ginger, lime juice, a bit of vodka and salt because they also belong with any beach experience, in my opinion. This sorbet is already super refreshing, but if you want more boozy punch, add more booze. Gin or tequila would also be quite good here, but I just love how the mango really shines through, taking me back to that tiny kitchen on a humid night in Montreal. Note that you have to prep your ice cream maker a day ahead.
Makes about 6 cups
2/3 cup granulated sugar
1-inch piece fresh, peeled ginger, thinly sliced
4 cups chopped fresh, ripe mango (about 4 large mangoes)
1/4 cup fresh lime juice
2 tsp vodka
1/4 tsp salt
Mint leaves, for garnish
Freeze the container of your ice cream maker for at least 24 hours before you plan to make this.
In a small saucepan over high heat, stir the sugar and sliced ginger with 2/3 cup water. Bring to a boil, turn down the heat and stir until the sugar has completely dissolved. Let this syrup cool completely then strain it through a fine mesh sieve into a small bowl. Place the syrup in a blender then add the mango, lime juice, vodka and salt. Purée until very smooth. Strain through a fine mesh sieve into a large bowl. Pour the mango mixture into the container of your ice cream machine and let it churn until thick, about 30 minutes. Put it into a freezer-safe 6- or 8-cup container, or a 9×5×3- inch loaf pan (they don’t have to be cold), and freeze until firm. Serve with a sprig of mint.
This will keep well in the freezer for up to 1 week—be sure to wrap it tightly in plastic if your container doesn’t have a lid.