When I saw three mangos sitting on my counter at their ripest, I knew what I had to do: make sorbet. There was also a Valencia orange hanging out, so I decided to add a little zest and juice to give the sorbet depth. While most sorbet recipes use a simple syrup, I really did not want the added sugar. Simple syrup is comprised of equal parts water and sugar and heated until the sugar dissolves. My take on simple syrup? Equal parts water and organic agave nectar that is whisked together, no heating required.
Mango and Valencia Orange Sorbet
1/3 cup water
1/3 cup organic agave nectar
3 ripe mangos, peeled and roughly chopped (about 12 ounces)
1 small Valencia orange, zested and juiced
Whisk together water and agave nectar. Set aside. Put chopped mango, orange zest and orange juice in the bowl of a food processor or blender. Add half the simple syrup and puree until smooth. Keep adding the simple syrup until sorbet is pourable and coats the back of a spoon. Freeze in an ice cream freezer according to manufacturer instructions. Makes about 1 pint.