It’s Springtime and Ataulfo (yellow) mangoes are available everywhere. This post is to finish out last night’s meal. It is remarkably easy and tasty.

Recently, Denlyn3 of the Blog What to Cook did a post on Swordfish with a Yellow Mango Salsa commenting he had found Yellow Mangoes at Sprouts recently so it got me in the mood for mangoes. We really enjoy mangoes, especially the Ataulfo mangoes. They have a buttery flesh that is not fibrous and a thin pit. Their flesh is a deep yellow and they have higher sugar content than the red (Tommy Atkins) mangoes. They have a rich, spicy flavor, high in vitamin C and dietary fibre. So they not only taste good but they are good for you. I like foods like that, especially when I want a dessert. If you have an ice cream freezer, give this a try from March through September while these jewels are still abundant.

Ingredients

• 2-1/2 to 3 lbs fresh yellow mangoes
•  3 Tbsp freshly squeezed lime juice
• 1 cup simple syrup*
• 2 Tbsp Grand Marnier (optional)

Instructions

Pit the mangoes and remove flesh.

Place flesh in the blender

Add simple syrup

Now, the lime juice

Liquify.

Pour into your ice cream maker.

Following the instructions for your particular ice cream maker, freeze the sorbet. When almost frozen, add the Grand Marnier and continue to freeze in the ice cream machine until done.

Remove from the ice cream maker and place in the freezer for 30 minutes to firm up. Serve and enjoy!

NOTES: Simple syrup is made with equal parts of sugar and water on a 1:1 ratio. Add the sugar to a saucepan with the water and place over medium heat, stirring until all of the sugar is dissolved. Remove from heat and allow to cool. Also, 1 cup of simple syrup does not mean to use 1 cup water and 1 cup sugar. Make the simple syrup and measure out 1 cup. I generally make 3 cups to 3 cups and reserve what is not used. You can always use it in margaritas for dinner. 🙂

The addition of the Grand Marnier does 2 things. First, it provides a nice touch of flavor. Second, because alcohol has a slightly higher freezing point than water, it keeps the sorbet from becoming brick hard.