|You cannot tell the difference between fresh mango, or mango sorbet|
|1 quart of pure mango bliss. You cannot get this in any ice cream shoppe. It is so fresh, you are actually eating a real frozen fresh mango, without the pulp.I ordered this Cook's Essential on QVC home shopping network a few years ago...not a thrift find, although I have come across similar ones at Goodwill only to realize the most important parts were missing. Of course, they were a different brand name, but similar. This one cost about $59.99, and worth it, many times over.|
|So easy to make all kinds of ice creams and fruit sorbets Since this is the last of the Florida mango season, I actually was able to scrounge up a few mangos that have fallen on the ground from the mango tree. Recipe called for 4, and I went into action.|
|How much would you be willing to pay for this 1 quart of "golden goodness?" It costs about $5.99 for 1 pint at the grocery store, and not even nearly as good, with other artificial ingredients, probably corn syrup. this was made with pure mangos and real sugar syrup. Easy recipe, to follow.|
4 fresh mangos
1 cup simple syrup
juice of 3 limes
Peel, and dice mangos, and put them into a blender. In the meantime make simple syrup, by adding 1 cup of sugar, and 1 cup of water in a medium saucepan. Heat to a boil, and boil for a few minutes until it comes to a nice rapid bubble. Take it of the heat, cool completely before adding it into the blender, along with the juice of 3 limes. Blend until smooth, and pour into the ice cream maker. Mix for about 20-40 minutes, place in the freezer with the canister no more than 40 minutes. Spoon sorbet into a quart size plastic container, and let it freeze all the way through. As in my case, I served it after 40 minutes, even if it was not completely frozen, it was "out of this world." Do not freeze longer than 2 weeks, if it even lasts that long.