For hub's birthday, we were visited by his two beautiful sisters. I made a pasta dinner -- which I will hopefully remember to review soon -- and a dessert. Since I've been doing so much baking lately, I wanted to make something a little different for dessert. Naturally, my mind immediately went to ice cream or sorbet. When I went to the store to pick up food for the week, I was immediately inspired by the massive sale on mangos. And so, the Mango Margarita Sorbet, adapted from and inspired by this Mango-Agave Sorbet Recipe, was born.
4 cups cubed peeled ripe mango
Juice of 2 limes
1/3 cup tequila
2 shots limoncello
3/4 cup agave syrup
1/3 cup water
1. Pulse ingredients in a blender until super smooth and creamy.
2. Let cool in fridge
3. Process in ice creamer maker, as per maker instructions
4. Freeze until appropriately solid. Bear in mind that this will take some time thanks to the alcohol in the sorbet
The result? Grainy, because using real fruit always adds a texture, but quite delicious. This is not, mind you, the kind of sorbet you'll want to eat a pint of straight. This is the kind of sorbet you have a small scoop of and linger over. The flavors are complex, a little spicy (thanks, mango!), and sweet-sour. Perfect for a nice, light summer treat. The downside? Turns out I forgot that one of the sisters was allergic to mango. So, hubs scrambled to heat a peach with brown sugar so that no one went without.