Top | Ice Cream and Frozen Desserts
(recipe, Carrie Floyd)
This ridiculously simple, fantastically tasty dessert found its inspiration in the Amazon comment section for a Ninja blender. A friend knew I was waffling over buying a Vitamix and suggested I check out this alternative brand. Because it seemed too good to be true — a blender that could perform similar Vitamix functions at a fraction of the cost — I bolstered my enthusiasm by reading through all the comments. Make this when mangoes go on sale — here in the Pacific Northwest, that's typically in the spring. I prefer Champagne (Ataulfo) or Manila mangoes for their smooth texture and sweet flavor, but you can use other varieties too. I peel and cube several perfectly ripe mangoes, then spread them out on a baking tray lined with foil and pop the trays into the freezer. (This method keeps the fruit chunks separate; a good thing, since a big frozen clump of fruit is hard to fit into the blender bowl.) Once the mango is frozen, I peel it off the foil and store it in a freezer container until I'm ready to make the sorbet. Feel free to play with the proportions, adding more or less coconut milk, lime juice, and/or sweetener. This is the way I like it: not too sweet, with the mango in the foreground and the coconut in the background.
I have only tried this with a Ninja blender, which has very sharp blades and is excellent at chopping ice and frozen fruit. My guess is any blender or food processor with sharp blades will achieve the same effect, although a standard blender may have to work harder, and you may need more liquid in the mix. You can store this in the freezer to serve later, though it will turn icier and hard, and won't be as fluffy.