will ripen at home in a small paper bag. If the mangoes you select are not quite
sweet enough, add a ¼ cup vanilla syrup when blending the ingredients. Look for
at least 3 yellow mangoes with mottled red markings for this recipe.
2 cups chopped peeled ripe mango
½ cup granulated sugar
1 cup water
⅓ cup fresh lemon juice
1 tablespoon lemon zest
⅛ teaspoon vanilla extract
Fresh mint sprigs
Process the mango, sugar, water, lemon juice, lemon zest and
vanilla in a blender until smooth. Press through a sieve over a
2. Set up an ice cream maker. Pour the mixture into the freezer
bowl. Freeze for 30 minutes and then place the freezer bowl
in the freezer for 1 hour to make a firm sorbet.
3. Serve in scoops with a piece of freshly sliced mango, a lemon
slice and a small sprig of mint.
Makes 4 scoops