Man this was good mango sorbet, hence the name. This was a request from a pal at work who at first claimed “oh I don’t want any ice cream.” Ew. She got sense back in her and requested mango sorbet:
I love the skin of a mango, it’s like a hypercolor shirt, each day it could be a different color. My latest goal for sorbets is trying to make them creamier and less icy. I researched and found only a handful of suggestions: increase the sugar, use alcohol or use some chemical sugar thing. I actually try to use less sugar than most recipes call for in sorbets because I want the fruit to come out more and I don’t think it really needs it. Alcohol does work effectively but I tried something new this time, salt. It makes sense because think about when it snows and you want to melt the ice quickly, you throw salt on there. Granted this is edible salt but still it gets in there to break up the freezing process. EUREKA!
This photo is a wee bit deceiving, it wasn’t THIS wet and shiny. I took it about 15 minutes after I made it so it was glistening like Edward Cullen in the sun. Mangood did hold up though and was creamy after hours in the freezer. Would definitely make this again and would like to try it as a swirl with vanilla bean.