Mango, Lime and Rum Sorbet
By Rachel Davies
I treated myself to an ice cream maker recently.
I don’t like to feel limited by my equipment in the kitchen. If a recipe calls for a sugar thermometer, I’ve got one in the drawer. You need a rice cooker, or a superfine zester, a long pallet knife, or a bundt tin? Bingo. It’s right here.
And in all honesty, there’s a limited amount of gadgets that most recipes require. With one exception – ice cream makers. I actually did have one already, but it unfortunately didn’t fit in my freezer(!).
Time after time I was let down when reading recipes, and had to mentally file them away in the “I’ll make that one when I move house and have a bigger freezer” section. Sigh…
So I shouldn’t really have been surprised by my new ice cream churning obsession, but I am a little.
I need people with a big appetite for ice cream to visit immediately. And yes, a bigger freezer. In the past week I’ve made Vanilla Frozen Yoghurt, Rum and Raisin, Green Tea, and Wasabi ice cream, and there’s a Mango Sorbet churning away as I write this.
All the recipes I’ve made so far are from or adapted from David Leibovitz’s superb book, The Perfect Scoop.
Alphonso mangoes are still in season, so if you’re lucky enough to have an ice cream maker too, give this a go.
If not, maybe it’s time to treat yourself?!
Mango, Lime and Rum Sorbet
Adapted from David Leibovitz, The Perfect Scoop
Makes about 1 litre
Ingredients
1kg ripe mangos (ideally Alphonso or other fragrant varieties)
130g caster sugar
160ml water
2 tablespoons fresh lime juice, plus more to taste
1 tablespoon dark rum, plus more to taste
Pinch of sea salt
Method
- Peel the mangos and cut the flesh away from the stone.
- Cut the flesh into chunks and put in a bowl with the sugar, water, lime juice, rum and salt. Blend the mixture until smooth.
- Taste, and adjust the lime, sugar and rum if you like.
- Churn in your clever ice cream maker and freeze.
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