Mango Sorbet

I am of the belief that anytime you have fruit for dessert it's healthy. I mean, your supposed to eat so many servings of fruit a day, right? So, apple pie, pineapple upside down cake, strawberry shortcake, all healthy. Who's with me on this?

The problem is my baking skills. Me and pie crusts might as well be on different planets. My cakes are only slightly better than my pies. For me it's ice cream, and really most of the time, I can't even be bothered making a custard (though I do love the creamy results), so it's sorbets. Nothing easier.

It doesn't even really take a recipe, you make a simple syrup, add your fruit, usually some lemon or lime juice, and some alcohol, and call it a day. But for proper proportions, I called on Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentsfrom David Lebovitz. Seriously, if I was ever stranded on a deserted island, I would want this book, though I don't know how I would manage to plug in my kitchenaide mixer, or keep the food frozen, or find the ingredients, but even despite those seemingly insurmountable odds, I would take this book. That's how good it is.

Mango Sorbet
adapted from the genius of David Lebovitz

2 large, ripe mangoes
2/3 cup sugar
2/3 cup water
4 teaspoons fresh squeezed lime juice
1 tablespoon dark rum, plus more to taste (I used 2)
pinch of salt

Peel the mangoes and cut into chunks. Place the mangoes and the rest of the ingredients in a blender. Squeeze the mango pits over the blender to try and get as much juice out of the flesh as possible. Puree until smooth. Taste and add more lime juice or rum. Chill thoroughly and the process in your ice cream maker per it's directions.