Mango Sorbet with Raspberry Coulis

“MY ADVICE TO YOU IS NOT TO INQUIRE WHY OR WHITHER; BUT JUST ENJOY YOUR ICE CREAM WHILE IT’S ON YOUR PLATE.  THAT’S MY PHILOSOPHY.”  Thornton Wilder

Maybe it’s the mango.  But despite the fact that there is no dairy here, this is a very creamy treat!  I chose to top it with a raspberry coulis and some fresh berries.  A little toasted coconut would have been nice, too.  (I feel like I try to sneak coconut in just about everything!)  I would even dare to top this with a drizzle of chocolate coconut ganache!  And I’m thinking about how I could incorporate it into a fizzy beverage!

It’s very clean and refreshing, whatever you choose to do with it.  Just enjoy!!!

And the recipe for both follows…….

SORBET:

3 large ripe mangoes

juice of 1 lemon

pinch of salt

1/2 c sugar (generous!)

3 TBSP water

Peel the mangoes holding them over a bowl to catch the juices.  Put the flesh of the mango in a food processor or blender.  I actually squeezed the pit to extract all of the pulp and juice.  Add the mango juice, lemon juice, and salt and blend until you have a smooth purée.  Push the mango purée through a strainer into a bowl.

Meanwhile, put the sugar and water into a pan and heat, stirring, until the sugar has dissolved.  Bring it just to a boil, without stirring and remove from heat and let cool slightly.  Pour the sugar syrup into the mango purée and mix well.  Chill the mango syrup in the refrigerator for 2 hours or until cold.  Process according to your ice cream maker manufacturer’s instructions.

RASPBERRY COULIS:

12 oz (2 small containers) fresh raspberries

2/3 c sugar

juice of 1 lemon

Chambord or Framboise to taste

Put all ingredients in a saucepan and heat over medium heat until the berries have broken down. Pour into a blender and add Chambord or Framboise liqueur to taste.  Push the raspberry mix through a strainer to catch the seeds.  Refrigerate coulis until ready to use.

Enjoy!

Sorbet adapted from Desserts.