Sweet mango cool off

  It has been some time since I've paid attention to this blog. I apologize for that.
  Some personal priorities kept me away from many other things that - while they are important - couldn't be fit into the schedule. Life has settled into a new pace now and I am going to make sharing recipes and stories with you a top priority again.
  At the moment, Steven and I are renovating our house from the roof to the floors, a project that had been neglected while we shepherded our three daughters and a friend of theirs through middle and high school and cared for my ailing mother. Walls are being peeled back to the studs, floors are being uncovered and, in some cases, ripped away. Tile and wood are being laid. Paint. Sanding. Everything.
  Still, food has to be a priority. After all, we have to fuel our deconstruction/reconstruction activities.
  I'm trying to keep even the snacks in the realm of relatively healthy.
  While it is winter in most of the northern hemisphere, we in Florida are enduring temperatures in the 80s as we approach February. Where I might have, in another lifetime, craved ice cream as a way to cool down during work breaks, I chose to make a healthier sorbet.
  Sorbet has no dairy and about 100 fewer calories than ice cream and it's soft and full of fresh fruit puree.
  On hand the other day, when I was preparing for the day, was a bevy of mangoes and a couple of limes snatched from the tree that straddles the property line with a neighbor. Hey, they were hanging in my yard!
  Perfect. Mango-Lime Sorbet would be the dessert. That was easy!
Mango-Lime Sorbet



  • 1 cup of sugar
  • 1 1/2 cups of water
  • 3 large or 4 medium mangoes, peeled and cut into chunks
  • 1/4 cup of lime juice
  • Combine the sugar and water in a saucepan.
  • Stir over medium heat until the liquid comes to a full boil and the sugar has dissolved. Remove from the heat and let cool to room temperature. Cover  and refrigerate until chilled.
  • Puree the mango. Work the puree through a fine sieve. (This will remove any fibers, the amount of which can vary.)
  • Stir the puree into the syrup, along with lime juice.
  • Freeze the mixture in a shallow metal cake pan until solid. This will take 4 to 6 hours.
  • Break the frozen mango mixture into chunks and run it in the blender until it's smooth.


Vegan.

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