After spending a long day in the sun out on the water, we always crave clean flavors and light textures. This sorbet, which is easy to make, soothes the palate and provides a subtle ending to a meal. Just be sure to use very ripe mangoes or you won’t get the creaminess the dessert (and you) deserve.
Yield: 2 to 3 servings
In a saucepan, add sugar and water and bring to a boil, stirring occasionally. Once it reaches a boil, reduce heat to medium and cook 2 minutes. Allow syrup to cool to room temperature.
In the bowl of a food processor, add mango and puree until very smooth, about 2–3 minutes. Add syrup, lime juice, and lime zest and puree for 15 seconds. Transfer mixture to an airtight container and refrigerate until cold.
Add mango puree to an ice cream machine and process according to machine’s directions. Store sorbet in an airtight container in the freezer.
Add cream, sugar, and extracts to the bowl of a stand mixer fitted with a whisk attachment. Whip on high until soft peaks form, about 30 seconds. Refrigerate in an airtight container until serving.
