Having passed the entree round with the Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese, Baby Lady allowed me to move on to the dessert round. This gave me the opportunity to redo the Mango Sorbet with a little twist. Doesn’t this look good? It was.
What do you make after such a lovely meal like the Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese? Obviously, you wanted something light and flavorful. Then it dawned on me. I had just been to the little Indian market down the street and bought a case of Ataulfo mangos, the little yellow ones. I have been wanting to redo the post on Mango Sorbet to add all the prep photos and this gave me the perfect opportunity to do so; however, I didn’t want to simply redo the Mango Sorbet. I wanted something different with a little more flavor. I also didn’t want to spend a lot of time making a cobbler, pie, etc. that would be too heavy for the meal. I wanted the sorbet to shine but I wanted more. We had some plums and that seemed like a good combination. So this is what we did and it sure was good. I don’t think I got chopped but you will have to ask Baby Lady about that because she was the judge. She did, however, eat all of her dessert. 😀 This is what we did.
Ingredients
- Mango Sorbet*
- 3 plums, roughly 1.25 lbs, pitted and sliced
- 1 Tbsp sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 cup water
Instruction
Place plums in a baking dish.
Add cinnamon
Sugar
Vanilla (we make our own. 🙂 )
Toss to combine and allow the fruit to macerate for 45 minutes. After 45 minutes, add the water.
Place under a preheated broiler
Broil for 10 minutes. Remove from broiler and spoon into bowls along with the juice.
Place a scoop of mango sorbet on top of the fruit
Serve & enjoy.
REMCooks 
OHMYGOD that looks awesome!!
Thanks for dropping by and your very nice compliment. This is a really tasty and easy dessert. We hope to see you around. 🙂
Excellent! I love the process for macerating the plums.. all in one dish and so fast! I bet it was excellent! Nothing to chop here but more plums:D
Thanks, Barbara, for such kind words. This is a really easy, wonderfully flavorful dessert. Of course, it doesn’t compare to the beautiful cakes and pasties you do. In a pinch, however, it will work. 😉
Interesting combination. 3 plums of 1.25 lbs are much larger than what I know around here — would be more like 10. I think this may be nice with nectarines as well…
Hi, Stefan. We generally have large plums but I’m sure they are some hybrid. If you can’t find plums, I think nectarines would work very nicely with this. Peaches, too, for that matter.
It’s been ages, Richard, since I made mango sorbet. Serving it atop these broiled plums would be so very good. What an excellent idea! You’re right. It’s a fitting dessert for your pork loin roulade.
Hi, John. Sounds like it’s past time for you to make some mango sorbet. It really doesn’t get any simpler than a sorbet and they are a wonderful, light dessert that everyone loves.
Very tasty looking indeed. The plums here are tiny and bitter at present. Mangos are their usual unripe reject selves. I fone wants to do anything with mango in Ireland one needs to buy the mangos about three weeks in advance. Not good.
Best,
C
Thanks, Conor. Too bad about the mangoes. Being so closes to Mexico and the Caribbean, we get lots of fresh mangoes throughout the year. Of course, you get those lovely prawns that I can only dream about. 😉
Your dessert sounds like it would go great after your pork dish. You wouldn’t be chopped if I was a judge.