Mango Lime Sorbet
- Total Time:
- Yield: Makes about 3 pints
Photography: chris court
- 2 pounds ripe or overripe mangoes (preferably Champagne)
- Pinch of coarse salt
- 1 teaspoon finely grated lime zest, for sprinkling, plus 1/2 to 1 teaspoon lime juice (from 1 lime)
- Lime wedges, for garnish
Peel mangoes and cut flesh away from pits; discard pits. Cut mango flesh into 1-inch chunks and spread in a single layer on a plastic-wrap-lined baking sheet. Freeze mangoes, uncovered, until hard, at least 8 hours; once hard, mangoes can be transferred to plastic freezer bags and kept frozen up to 2 months.
Remove mangoes from freezer and let soften slightly at room temperature, about 15 minutes. Place mangoes and salt in a food processor; puree until smooth, about 2 minutes, scraping down sides of bowl as necessary. Pulse in juice to taste. Serve immediately, scooped into bowls and sprinkled with lime zest and garnished with lime wedges.