Without an ice cream maker.
I have to be careful about the kitchen appliances that I choose. Space and money are both limited, so anything that takes up room and has only one use is something I'm just not going to spend money on. Ice cream makers fall into that category. We don't eat ice cream very often, so it's not really a loss, if we had one I'd feel like we needed to justify it, and we'd eat ice cream more than we really want or need to. However, I do love sorbet, specifically peach or mango sorbet, and in the summer I treat myself to pints of them and eat them straight out of the carton with a spoon.
The problems with that are double. One is the price. They tend to run about $4 for a pint, and I consider that to be a lot for a snack or dessert. The other problem is the ratio of ingredients in store-bought sorbet. For the mango, for example, there is more water than any other ingredient, sugar being the next highest, then mangoes, followed by juice--from concentrate--of lemon, pumpkin, and carrot. Add "natural flavours" and pectin, and you've got a $4 cool treat. I'd really rather not have more water and sugar than fruit in my sorbet. So here's my alternative. Be aware that since no ice cream maker is required, you can't just leave it and forget about it, it has to be checked.
- 1/3 C water
- 1/3 C sugar
- 2 ripe mangoes
- 1 Tbsp lime juice
2. Peel mangoes and remove as much flesh as possible, placing all flesh into blender. Pour 1/3 C cooled syrup into blender over mango, add lime juice, and puree until smooth. Transfer mixture to a freezer-safe container with a removable lid.
3. Stir every hour for the first 2 hours, then every 45 minutes after that, for a total of 6-8 hours.
Yield: see notes below
Robyn's notes: The texture is not quite as smooth as what you would get from an ice cream maker, but for my taste it's perfectly fine. As I was doing the stirring, I tasted a bit of it from time to time, and really thought I'd have to throw it out and start again. It was quite sour, and I thought I had my simple syrup ratio off. In the morning it had all evened out. It's nowhere near as sweet as the store-bought stuff, and if you want really sweet sorbet you may want to increase the amount of syrup incrementally, but it tastes very mango-ey and I'm happy with it. I used an old Cool-Whip container, and my yield was 1-1/2 packed Cups or 12.5 oz (this is going to depend on the size of your mangoes and how much flesh you're able to get off of them, but expect to get around this much). So a bit less than the pint I'd get at the store, but mangoes were on special and I already had the lime so this cost me $1 to make and I feel good about what's in it. Now, don't go eating it all, one of my next recipes will call for some of it. I made this a second time, using a light syrup that I had cooked peach halves in for canning. Came out very well.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently