Scooop There It Is

As promised, here I am with a post featuring my new ice cream maker! I know that many people are confused as to why I’m posting about a frozen dessert in December. With the holiday season upon us, I know that there are many delicious recipes circulating the internet for flaky pies, decadent cakes, crumbly cookies, and mouth-watering candies. All of those are well and good, but to be honest, they don’t tickle my fancy the way that ice cream does. I’ve mentioned before that I’m not much of a cake person, and while cookies and candy are great, I find that after a few bites, I don’t really want any more. I guess that’s a good thing in some sense, but when I have dessert, I want a decent-sized portion.

Enter: ice cream/sorbet/sherbet/gelato/granita. I don’t think I will ever get sick of frozen desserts. Well, I might get sick from them, but I will never get sick of them. See, I have a slight lactose intolerance, so I tend to stick to sorbet, but every once in a while, I eat ice cream anyway. It’s not so bad, I just get a stomach ache and then get extremely bloated and gassy. It’s probably worse for those around me than it is for me. TMI?

I kept going back and forth between recipes, as I wanted the first ice cream maker trial to be a good one. Anything seasonal is a win in my book, so I was considering apple cider sorbet. Just as I was about to grab my keys to go to the store, I spied 2 mangoes sitting in the fruit basket. Keeping with my resourceful motto to “use what you have,” I decided that I would make sorbet that required no trip to the supermarket. A quick search online led me to David Lebovitz’s recipe for mango sorbet.

I scanned over the recipe, and realized that I didn’t have any rum and had just used my last lime in a black bean stew. So what did I do? I improvised, of course! I went to the freezer, and grabbed a bottle of tequila that has been there for far too long (shows how much of a party animal I am). Seeing the tequila reminded me that I had a bottle of triple sec in the back of the fridge, which would stand in for the lime juice.

Seems like I’m making a margarita rather than sorbet right? Well trust me on this, because you will not be disappointed.

Add the fruit of 2 mangoes, 2/3 cup sugar, 2/3 cup water, 4 tsps triple sec, 1 T tequila, and a sprinkle of salt to your blender. Blend on the lowest setting at first, then increase the speed to ensure that there are no chunks of fruit left.

See? Nice and smooth. At this point, the recipe said that you should chill your mixture for an hour or so. Since I wanted instant gratification, I skipped this step. Whoops?

When your ice cream maker is all assembled, turn it on, and pour the mixture into the bowl.

It will look liquidy and delicious. Since I was so excited, I checked on it every 5 minutes. If you’re not as excitable as I am, you can check on it after 20 minutes.

This is the sorbet after 25 minutes. Does it look delightful?

The consistency is a cross between sorbet and soft-serve. I had to resist all urges to grab a big spoon and dig right in.

I took the classy broad approach and scooped the sorbet into a bowl. Don’t worry, I licked the ice cream scoop when I was done.

This sorbet was so so good. A slight aftertaste of tequila and triple sec led me to calling it Mango-rita Sorbet. I will absolutely make this again, maybe with a little less sugar as it was a touch too sweet for me, and mayhaps add some lime zest?

Mango Sorbet

Adapted from David Lebovitz

2 Large, Ripe Mangoes (2 lbs, 1 kg), peeled and pitted
2/3 Cup (130 g) Sugar
2/3 Cup (160 ml) Water
4 tsp Freshly Squeezed Lime Juice, plus more to taste (or triple sec)
1 Tbsp Dark Rum, plus more to taste (or tequila)
Pinch of Salt


Cut the mangoes into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt.

Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.


Do any of you wonderful readers have a dessert that you never get sick of? Do you enjoy frozen treats even in the dead of winter? E-mail us at apositiveregard (at) gmail (dot) come!




1 Comment (+add yours?)

  1. Trackback: A Partridge in a Pear (Cider Sorbet) Tree « Positive Regard

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