Lime Mango Sorbet Recipe

Lime, mango, sugar, a dash of tequila. These ingredients are just destined to be together in a sorbet. Unlike lemon sorbet which can be quite tart, this lime mango sorbet has the smoothing influence of the mango. The addition of tequila not only adds a hint of margarita to the flavors, but helps keep the sorbet from getting icy.

1 cup sugar
1 cup water
Zest from one lime
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Pinch salt
3 Tbsp tequila

1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.

2 Cut the flesh from the mangoes .

3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

4 When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

Makes almost 1 quart.

Being a fabulous color yellow, this lime mango sorbet is also our contribution to Barbara Harris' A Taste of Yellow event in which food bloggers from all over the world create a yellow food to show support for Lance Armstrong's LIVESTRONG Day. I had the great pleasure of visiting Barbara in Aukland last year, when she was just coming off of several difficult rounds of chemotherapy. Her cancer has recently returned, and Barbara is once again combatting this disease. Please join me in sending Barbara prayers and wishes for a complete recovery.