I have made a strawberry sorbet and I also made a mango sorbet. Both were delicious, but I wanted to see what it would be like if I combined the two. It turns out that you get the sweet and tart flavor of strawberries, and the creamy texture, and a hint of mango.
Like the other sorbets, I made purées out of the fruits and added some sugar to it. I can’t help but feel a little sad processing such perfect-looking fruits, but it’s worth the sacrifice.
I refrigerated the purées and combined them right before putting them in my ice cream maker.
The texture turned out perfectly. It was soft and creamy, and so delicious.
Mango-Strawberry Sorbet
Ingredients:
1 quart strawberries, washed (1 container)
3-4 ripe mangoes (I used red mangoes)
3/4 cups sugar
1 teaspoon lemon juice, to taste
1 teaspoon lime juice, to taste
1/2 teaspoon kosher salt, to taste
Instructions:
Remove tops from strawberries and purée in a blender or food processor until smooth. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste. Purée the mangoes with lime juice, but do not add any sugar.
Strain purées and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.
Side Note: I had a little extra purée so I put a little on some panna cotta. It was excellent!
