Oooh, I am excited! This looks like it will be a great thread for me, as my husband just ordered me an ice-cream maker! I have never used one and I expect to have all sorts of fun with it. We neither of us really need to be eating too much ice cream (!), so I think I'll make more sorbets.

This one I like to make uses pineapple in addition to the mangoes. The mangoes should be very ripe.

TRADEWINDS SORBET

2 cups water
1/2 cup sugar
1/2 cup light corn syrup
2 large ripe mangoes
1 (16 oz) can crushed pineapple with juice
2 Tbs. lemon juice

In a medium saucepan, combine water, sugar and corn syrup. Stir over low heat until sugar dissolves. Set aside and cool to room temperature. Peel mangoes. Cut pulp from seeds; discard seeds. In blender or food processor, puree mango pieces, pineapple with juice and lemon juice until mixture is almost smooth. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

Freezer method: Pour prepared mixture into 9 inch square pan and cover with foil or plastic wrap. Place mixture in freezer; freeze until almost firm, 1 to 3 hours. Break into small pieces. Spoon half of mixture into chilled food processor bowl or a chilled large bowl. Beat with metal food processor blade or with electric mixer until light and fluffy but not thawed. Repeat with other half of partially frozen mixture. Immediately return beaten mixture to pan and freeze until firm, 1 to 3 hours.

It sounds great, but need to substitute something for the corn syrup. Any suggestions?

Compumom, I wonder if simple syrup would work, just maybe cut down on the amount of sugar?

I wish I had some pineapple on hand, I'd make that. I have the mangoes! LOL

Linda

Hey Linda-
Good idea!

Linda, here is the link to Sol's blog; half way down the page is the mango sorbet recipe.

Here is a link that might be useful: Memories in the Baking

I'm not Sol but, coincidentally I made mango sorbet today. I got the recipe from the National Mango Board website. It's really good. My family isn't big on coconut so I omitted the extract.

Tropical Mango Sorbet

Ingredients:

3 ripe mangos, peeled, pitted and cubed (makes two cups of puree)
2 tablespoons sugar
2 tablespoons lime juice (juice from 1 medium lime)
¼ teaspoon coconut extract
1 cup chilled pineapple juice
lime peel or small lime wedge (garnish)
Instructions:
Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions. Cover and place in the freezer for at least 1 hour, or up to 1 week. Garnish with twists of lime peel or small lime wedges.

Thanks, Marigene and others!

I am going to try Sol's first, but those others are on my short list! There's still alot of summer left to enjoy sorbets!

Here is another in my "to try file". I plan to get tto this one yet this summer, too!

BRANDIED CHERRY ICE CREAM
posted by Ruthanna

6 egg yolks
1 1/3 cups sugar
3 cups whole milk
2 cups whipping cream
4 cups fresh, ripe, sweet dark cherries, halved and pitted
½ tsp. almond extract
¼ cup cherry liqueur or brandy
In a small bowl, beat egg yolks until thick and lemon colored, 4 to 5 minutes. In a heavy saucepan, combine beaten egg yolks, sugar, milk and cream. Cook and stir over low heat until mixture thickens slightly and coats a metal spoon; set aside.

Puree cherries in blender or food processor until almost smooth but so there are still some little bits of cherries in the mixture. Stir into egg mixture. Stir in almond extract and liqueur. Cool to room temperature.

Pour into ice cream canister and freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts.

Linda

I make mango sorbet frequently, but my method is much simpler. I just freeze the mangoes (unpeeled) and then take them out of the freezer, peel them (they are easier to peel when frozen), cut into cubes, and put the cubes into a blender. If I want to add sweetener, I add a bit of Equal - never any water. It makes a very intense sorbet and so sometimes I add a bit of yogurt, but then it becomes frozen yogurt. I've also added passion fruit syrup as a sweetener, but mangoes are already sweet (at least to me).

BTW, once the mangoes are frozen, this takes two minutes to make. Sometimes I peel and cube the mangoes first and freeze the cubes in a plastic bag with all the air removed. You might want to do this if you are afraid of cutting a frozen mango. If the mango is too hard, you have to let it defrost a bit. Cantaloupe is good this way also, but I always peel and cut melons into cubes before freezing. Strawberries work with this method as well but definitely need sweetener. If you don't use Equal, you could use a sugar syrup.

Lars

This is so simple its embarrassing:

Strawberry Ice
1 pint strawberries, roughly chopped
1 cup sugar
1 egg white
juice of 1 lemon

put strawberries and sugar in a large bowl
put bowl in sink, beat strawberries and sugar with an electric mixer until the strawberries are crushed and sugar is pretty well incorporated into the berries.
Add egg white and lemon juice and continue beating until the mixture triples in volume.
Transfer to a tuperware container, cover and place in freezer for at least 4 hours.

Serve! very refreshing, very yummy and very easy.

I always put the bowl in the sink and work on it there. I forgot why!