Mango Daiquiri Sorbet
May 6, 2011 4 Comments
Ripe mangoes and rum create a grown-up frozen treat that is the perfect complement to Latin and Caribbean fare.
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.
About Jathan Fink
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