Hello, readers. As the subject of this post denotes, I’m back. Actually, I’ve been back for a little while, but I’m just now making it here. Miss me?
So I was in Miami last week, and I know I said this last time, but it was hot, people. And humid. I felt right at home. As it typically does when I travel for work, actual “work” got in the way of fun time (right, KM and MK?). Still, it was great getting to see a part of the country I’d never visited, and just knowing Kim Kardashian was a matter of yards away was exciting (no, I didn’t see her, and yes, I did look for her).
Since it seems like eons ago when I last posted a Delicious Dish, here’s my new favorite summer treat:
Mango Sorbet (recipe courtesy of my Cuisinart Ice Cream Maker, my new favorite wedding gift)
1 cup water
2/3 cup granulated sugar
4 medium ripe mangoes (approximately 3½ pounds total)
¼ cup freshly squeezed lime juice (about 3 limes)
8 to 12 attractive fresh mint leaves, for garnish, if desired
Combine the water and sugar in a sauce pan over high heat; cook until the sugar has dissolved (basically making a simple syrup). Remove from the heat, and allow the sugar syrup mixture to cool completely.
Cut through a mango on both sides of the flat, center pit; discard the pit (I destroyed about 3 mangoes trying to figure out how to get rid of the pit. Serves me right for not doing my research). Make diagonal cross-hatch marks on the flesh of each mango half, slicing down to, but not through, the peel.
Invert the mango halves, pushing the fruit upward; slide the knife along the base of the cubes to separate them from the peel (fun!). Repeat with the remaining mangoes. Puree the mango cubes in a food processor until smooth (I used a hand blender that worked great).
Combine the puree with the sugar syrup and lime juice; strain through a coarse sieve (I skipped this part because a), I had no coarse sieve, and b) pure laziness kept me from really looking to see if I had a coarse sieve).
Process the mango mixture in an ice-cream machine according to the manufacturer's instructions; store tightly covered in the freezer. 3 WW points per serving!
To Serve: Remove the sorbet from the freezer 10 to 15 minutes prior to serving. (Note: This will temper the sorbet and produce the most desirable texture.) Scoop into individual serving
dishes and garnish each with fresh mint leaves; serve immediately.
For tips on choosing and cubing mangoes, check out this website.