Friday, August 21, 2015

Fresh Mango Sorbet...


What to do with the remaining slightly bruised mangoes after eating a few each day -- how could I resist at two cases for $10.00 (I split the deal steal with my sis-- so a dozen for $5 each!)? Hot, humid, muggy, sticky weather all points to one thing and one thing only-- Mango sorbet! 


This is the best way to cut a mango in my books, whether you are removing the fruit to eat immediately, to place into a salad or cook with it. The presentation is also cool and attractive.

1. Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4" from the widest centre line and cut down through the mango. Turn the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the "cheeks." What's left in the middle is mostly the mango seed. Remove the skin and eat the flesh around the seed-- don't waste the delicious fruit.

2. Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.

3. Either “slice and scoop"-- scoop the mango slices out of the mango skin using a large spoon or “inside out"-- flip the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.


For a purist version, freeze 4 cups of diced mango for several hours. Then along with 3 Tbsp. granulated sugar, whiz in a food processor for five minutes and serve.  For an adult version margarita-style-- whiz along with 1 tsp. lime zest and 1/4 tsp. salt for a sweet and salty tang!


Can't get more simple and refreshing than that? Smiles all around!


Enjoy the remaining summer weather! Stay cool and hydrated!



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