Use ripe mangoes to create this light and fruity sorbet that scoops up beautifully and is easy to make. A splash of rum turns it into a grown-up favorite that is the perfect accompaniment to Latin and Caribbean fare. Serve the sorbet in a frozen parfait glass or mango boat, made by scooping out the centers of halved mangoes and freezing the shells.
PREP: 5 minutes
COOK: 15 minutes
CHILL: at least 4 hours
INGREDIENTS
- 1 1/4 cups water
- 3/4 cup sugar
- 2 cups sliced peeled pitted mangoes
- 7 tablespoons light rum
- 8 hollowed-out mango halves (for serving; optional)
- Fresh mango slices
DIRECTIONS
- Stir 1 1/4 cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and return to boil. Transfer mixture to processor and puree. Pour into bowl. Refrigerate puree until cold, about 2 hours.
- Mix rum into puree. Stir sorbet mixture until well blended; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)
- Freeze 8 hollowed-out mango halves or parfait glasses 1 hour. Using ice cream scooper, scoop sorbet and place in mango halves or frozen glasses. Garnish with fresh mango slices and serve.
YIELDS: 8 servings
© 2011 Jadeworks Entertainment.
Jathan & Heather 
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