Mangoes are in the market now, and this is an easy recipe to put together that’s low in fat yet high in flavor. If you don’t have a mango peeler, then quarter the skin, peel each piece off and then scrape the flesh off the pit. Do this over your food processor, so you retain all the juice. And since it all gets processed, it doesn’t matter how pretty the flesh is once you’ve removed it from the pit.
2 large ripe mangoes or 3 medium ripe mangoes
6 tablespoons sugar
1/4 cup (2 fluid ounces) light corn syrup
Peel the mangoes and remove the flesh from the pit. Place in a food processor fitted with the metal blade or in a blender, purée until smooth. Measure the purée. You should have 1 2/3 cups. Return the purée to the food processor or blender. Add sugar and corn syrup and process to mix well. Pour the purée into a bowl and refrigerate until cold, about 1 hour.
Transfer the sorbet mixture to an ice cream maker and process according to the manufacturer’s instructions. Transfer the sorbet to a container, cover and freeze until firm, at least 4 hours, or for up to 3 days.
Makes about 2 1/2 cups for 3 to 4 servings.
Adapted from “Williams-Sonoma Kitchen Library: Ice Creams & Sorbets”