Mango Lime Sorbet

This is a great recipe I got from Cooking of Joy. For once, I didn't change anything about the recipe at all. Normally, in Summer I would have simple syrup on hand in the fridge or freezer, to make ice cream at the drop of the hat, and then I would have made this without the lime zest. (Simple syrup being equal parts sugar and water, boiled together until the sugar dissolves, used in making sorbets and some fruity ice creams) That would have also made this a 'no cook' dish, which is perfect, because Padmajha over at Seduce Your Tastebuds is running a 'non cook' blog event. So pretend you have simple syrup in your fridge, because I don't want to break the rules (no stoves allowed) but this sorbet is too good not to share!

Mango Lime Sorbet (taken from Cooking of Joy)
1 cup sugar
1 cup water
Zest from one lime
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Pinch salt
3 tablespoons coconut rum

Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
Cut the flesh from the mangoes.
Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

When ready to put the chilled lime mango purée into your ice cream maker, mix in the rum. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freeze in your freezer until firm, at least 6 hours.

This makes a very luscious, fruity, refreshing ice treat, that is perfect for family in their underwear on the couch, or friends enjoying a drink or three on a muggy hot night out on the deck, alike. I'm actually quite sad that this is all gone. The mangos I used were squashy and over ripe, marked down ( that's why I bought them) and not only were they bursting with flavour, they had a kind of 'fizzy' quality to the tongue when you ate them. Which brought a whole new layer of awesomeness to this dish. Yes, I know, they had probably started fermenting, but that certainly didn't bother me any!

This was an entry for the 'no cook event' over at Seduce Your Tastebuds