5 large very ripe mangos, cubed (I used Hayden)
zest and juice of 2 limes
1 inch knob ginger, sliced
1/2 to 1 cup water
Add the mango, lime and ginger to a food processor or blender. I used my Vita-Mix. Add 1/2 cup water. Blend until very smooth. Add more water as needed to thin the mixture out. Pour into a ice cream maker and churn according to package instructions. Freeze in a freezer safe container until ready to serve.
When the mangos on my counter got so ripe it smelled like I was living in a mango grove, I knew I had to do something with them. I had actually made a mango sorbet last week for my lunch (it was hot out!) but didn’t pay attention to exactly what I did because I thought I had already posted a mango sorbet recipe. When I was going through and adding tags to recipes this weekend I realized I hadn’t. I mentioned this to my husband and he insisted I make the sorbet again since the last time he didn’t get to have any and I’d have something to post. Win-win. This isn’t exactly how I made it last time but I think it might actually be better. Adding the ginger gave it a subtle spice that accented the mango flavor without overpowering it. Just take care that it gets really pulverized in the mixing process or you will end up with little bits suspended in the sorbet.