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.
- 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
Place plums in a baking dish.
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.