Mango Lime Sorbetto
Courtesy Andrea Seppinni, co-owner, Conscious Creamery
Ingredients
- 3 pounds fresh mango, sliced into 1-inch cubes
- 1/2 cup fresh lime juice
- 1/2 cup + 2 tablespoons agave syrup
- 1/2 cup superfine sugar (or granulated, finely ground in blender)
- 2 teaspoons fresh lime zest, plus more for garnish
- 2 pinches sea salt
- 1 tablespoon tequila, optional*
Instructions
- Place half the mango and half the lime juice in a blender or food processor. Cover and blend on low, gradually increasing speed to high until it becomes smooth. Add remaining mango and lime and continue blending until smooth. Add agave syrup, sugar, salt, and tequila (if using). Blend thoroughly. Add lime zest and pulse until combined. Pour mixture into a storage container and refrigerate for 4 hours.
- Pour chilled mixture into ice cream maker and churn until soft frozen, following manufacturer’s instructions. Transfer to two 9-by-5-inch metal loaf pans lined with parchment paper hanging over the sides. Garnish with additional lime zest, cover with plastic wrap, and freeze for a minimum of 4 hours. To serve, either scoop or remove using parchment paper and slice.
- Serving suggestions: Place atop a pool of coconut sauce with candied jalapeño slices or chamoy sauce; sprinkle with Tajín; or add 2 scoops to a blender with 2 ounces of tequila for a refreshing summer cooler.
Notes
*Tequila adds negligible flare but makes scooping easier
