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Fresh Mango Sorbet with White Pepper

With hot weather coming up, it’s great to have a host of frozen treats at the ready. And nothing hits the spot on a sweltering day like sorbet. Here, we have a simple as can be recipe for fresh mango sorbet. Refreshing and intense, this is a big, bright treat everyone’s going to love. With a wallop of sweet mango flavor tempered by fresh squeezed lime, and, in honor of the tasty mango treats available on the streets of New York, just a hint of fresh ground white pepper.

A note on the recipe: I used white pepper because it packs a cleaner, less bitter flavor than the traditional black pepper. For a livelier sorbet experience, consider adding a bit more salt, cayenne pepper or paprika.

Fresh Mango Sorbet with White Pepper
makes 1 quart

2 large mangoes (ripe, but not overly so)
1/2 cup sugar
1/2 cup water
1/4 cup fresh squeezed lime juice
1 tablespoon rum or vodka*
1/2 teaspoon salt
1/2 – 1 teaspoon fresh ground white pepper

Peel and core the mangoes. Be sure to collect any accumulated juices, but try and avoid the stringy bits from the pit. Combine all of the ingredients in a blender and blend until smooth. Cover and chill the mixture in the refrigerator for several hours.

When the mixture is cold, process in you ice cream make according to instructions. At this point, sorbet will be a bit soft–for optimal texture freeze for an hour or two before serving.

*Alcohol contributes to a smoother texture in sorbet because it doesn’t freeze. Note that this amount is very small, and compares to the amount in vanilla extract (which is 35% alcohol). This recipe makes a quart of sorbet which is about 12 servings, so the alcohol is about 0.6% of the total volume and each serving has about a 1/4 tsp. of vodka. If you’d like to avoid the alcohol altogether, consider upping the sugar content by 2 or 3 tablespoons.

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