Mango-Olive Oil Sorbet
Homemade sorbet goes next level when you whisk a fruity variety of olive oil into mango purée; the flavors blend organically while the fat softens the icy edges. Add some texture to your scoop by serving this sorbet with crisp chocolate cookies.
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You can use any kind of ice cream maker to freeze this dessert; just follow the manufacturer's instructions.
Seek out small yellow mangoes, rather than the larger reddish-green varieties—they have a creamier texture that works best for sorbet.