Mango Lime Sorbet
- 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.
SourceMartha Stewart Living, June 2013