Joe and I hosted a BBQ this past weekend and served up no less than five flavors of homemade ice cream using our new ice cream maker. I had a can of mango puree in the cupboard and wanted to use for mango sorbet, but all of the recipes I looked at used fresh mangoes. I didn't want to use fresh mangoes. If you've ever tasted the imported mangoes sold in American grocery stores, you would know why I didn't want to use fresh mangoes. Besides, I was really liking the idea of opening a can of mango puree over skinning and chopping and puree-ing mangoes. (We had, after all, four more flavors to make and no time to lose.)
Necessity is the mother of new recipes...
Kitchen Chick's Easy Mango Sorbet
3/4 Cup sugar
1 Cup water
1 Tbs lime juice
approx 3 Cups mango puree (one 30 oz can)
Combine water, sugar, and lime juice in a saucepan and cook, stirring occasionally, over low heat until sugar is dissolved. Remove from heat. Add mango puree and stir to mix completely. Pour into ice cream maker or sorbet freezer and freeze until mixture firms up.
Follow your sorbet or ice cream maker instructions for suggested times.
I let it go nearly an hour in my ice cream maker and then put it in the freezer to finish hardening.
Cans of mango pulp can be found at Indian grocery stores. I originally started buying them for making quick mango lassi.