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Mango Sorbet

Name: Mango Sorbet
Total time: 4 h 55 min
Ingredients: 3 , medium mangoes, peeled, pitted, and flesh pureed with 1/2 cup cold water until smooth; 3/4 cup, granulated sugar, plus 1 tablespoon; 2 tablespoons, lemon juice from 1 large lemon; 1 tablespoon, vodka

Appears in Cook's Illustrated July/August 1995

Forget about gelatin, egg whites, or corn syrup. The key to smooth, silky sorbets is plenty of sugar and a bit of alcohol.

YIELD 4

TIME 55 minutes, plus 4 hours freezing

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Gather Your Ingredients

3 medium mangoes, peeled, pitted, and flesh pureed with 1/2 cup cold water until smooth

¾ cup granulated sugar, plus 1 tablespoon

2 tablespoons lemon juice from 1 large lemon

1 tablespoon vodka

Key Equipment

Instructions

Combine mango puree, sugar, lemon juice, and alcohol in large bowl. Stir on and off for several minutes until sugar has dissolved. (Or, to speed chilling process in next step, combine ingredients in a metal bowl set over a larger bowl filled with ice water.) Rub finger along bottom of bowl to see if sugar has dissolved.

Pour mixture into small container. Seal and refrigerate until mixture is no more than 40 degrees. (If mixture has been stirred over a bowl of ice water, it may already be cold enough, and this step may be omitted.)

Pour chilled mixture into container of an ice cream machine and churn until frozen.

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

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