This is one of the simplest frozen desserts I have ever made. And it was delicious. But it was, in fact, quite ICY and not as SMOOTH and CREAMY as I like. And I attribute this icyness to the crappy small sorbet maker that I bought on sale last year. It is a Cuisinart home ice cream maker with a small capacity and you freeze the gel-filled half gallon or so container and use that to churn the ice cream or sorbet mixture. With temperatures at the beach hovering well above 90F, the little Cuisinart just couldn’t achieve the low temperatures required to freeze the sorbet smoothly and instead, large icy particles formed and I had a texture problem. If you aren’t too picky, you can conceivably make this recipe even WITHOUT an ice cream maker and I will explain how below.
To make, I took 6-7 medium sized ripe local carabao mangoes from the Nasugbu market, removed the meat of the mangoes and placed them in the pitcher of a powerful blender. Add some simple syrup of water and sugar or in a pinch, some granulated sugar up to your desired level of sweetness. I added very little, say 3-4 tablespoons worth. Then you can add a little squirt of fresh lime or dayap juice to brighten the flavor of the mango and blitz this until it is smooth. Place this mixture in the fridge or an ice bath until it is cold, 2 hours in a fridge, minimum. Place the mixture in a home style ice cream or sorbet maker and churn per manufacturer’s instructions. It should take 20-30 minutes, depending on how hot the ambient temperature is when you decide to do this. When it looks quite viscous and is almost frozen, remove and place in a container and store in the freezer until hard. You may want to serve this STRAIGHT OUT of the ice cream machine, and though it will be quite soft, it will have the best and freshest flavor. If you don’t have an ice-cream maker, then place the mixture from the blender into a freezer proof dish or plastic container and let this freeze a bit. Then take a spoon or fork and scrape it to make icy bits and pieces. Do this several times until it looks ready to freeze some more. The latter version will be more ice-y than a machine made version, but you know what, with your eyes closed and a few seconds on your tongue to melt the harsher ice bits, it will still taste pretty darned good. Enjoy this plain or as part of a more elaborate dessert. No milk or cream was added, hence it is a sorbet and not a sherbet. Enjoy!