I created this sorbet as a replacement for the coconut milk ice cream we had to stop eating because of Sam's food sensitivities. I wanted something creamy and thought mango might be the right way to go. I added vanilla to compliment the mango, and it does nicely. This sorbet is creamy, scoops well, and isn't too sweet. It is currently my family's favorite sorbet.
Vanilla Mango Sorbet Recipe
2 ripe mangos
1 cup water
1/2 cup sugar -OR- 1/3 cup light agave nectar
1 tsp vanilla extract
Peel the skin and remove the pits from the mangos. Cut the mango pieces into small squares and add them to a medium-sized pot. Add the water, agave or sugar, and vanilla and heat to boiling over High heat. Reduce heat and simmer for 3 minutes. Let the mixture cool in the refrigerator for a couple of hours and then pour it into a blender and "liquify" it. Add the mango puree to an automatic ice cream maker to make the sorbet (I run the ice cream maker for 16 minutes). Makes 1 pint (2 cups) of sorbet.
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