Mango and Lime. It’s a combination that far exceeds delicious. The magic of mango creates a creamy, dreamy and bright frozen treat that is almost ice-cream. Maybe even slightly better than ice-cream. Mangoes work particularly well for sorbet, because they blend up creamier than most fruits. This recipe uses a splash of condensed milk that gives the sorbet a supple and smooth-as-anything texture. This actually might classify as a fusion between ice-cream and sorbet. But it hardly matters what you call it. It’s delicious.
- 3 ripe mangoes, peeled and cut into cubes
- 1/4 cup condensed milk
- juice of 1/2 a lime
- Place the mango cubes in an air-tight container and freeze for 3 hours or until completely frozen.
- Combine the frozen mango, lime juice and condensed milk in a food processor and process until smooth and creamy.
- Transfer to an air-tight container and freeze up to 4 hours or overnight.