BEAT THE HEAT:
Homemade mango sorbets are best on a hot summer day.
No wonder mangoes are the most widely consumed fruit in the world. The soft flesh is sweet and exotic, a blend of pineapple and tree-ripened peach. The scent is an alluring blend of pine forest and tropical jungle.
Mangoes will ripen after they are harvested. For ripe fruit, look for mangoes that yield to light pressure next to the stem. Avoid those with loose or shriveled skin.
If ripening at home, place at room temperature for 1-3 days out of direct sunlight. Or, to speed up ripening, place 2 or more mangoes in loosely sealed paper bag. When ripe, refrigerate in plastic bag up to 3 days.
Recently I have had great success with the Sapurana variety. They are a perfect texture right off the shelf in the produce aisle, with no additional ripening required.
Warm weather calls for putting my ice cream machine to work. This mango-centric sorbet is a favorite.
Mango-citrus sorbet Yield: 8 servings INGREDIENTS
1⁄2 cup water
1⁄2 cup sugar
3 large or 4 medium mangoes, about 3 pounds, peeled, diced
Juice of 1 lemon, preferably Meyer lemon Juice of 1 orange
Optional for serving: shortbread cookies
1. In small saucepan, combine water and sugar. Bring to boil on high heat; boil 2 minutes. Cool and chill.
2. Puree mango in batches in blender or food processor fitted with metal blade; fruit should be smooth, without any lumps. Add chilled sugar syrup, lemon juice and orange juice; whirl until combined.
3. Process in ice cream machine according to manufacturer’s instructions.
4. Transfer to container. Cover and freeze at least 5 hours or up to 1 week. Place in refrigerator 15minutes before serving to soften slightly. If desired, serve with shortbread cookies.
Source: “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, $29.95)