Is it possible for a fruit to taste rich?  Maybe even luxurious?  That’s how mango tastes to me.  I haven’t done anything with mangoes since I was making it as baby food for Andrew.  That’s just too long!  A reader requested mango sorbet and I was happy to oblige.  Of course I didn’t have to look any further than The Perfect Scoop.  Seriously, if you don’t own this book yet, you need to.  Now.  It’s only the beginning of the lovely warm weather and there are so many wonderful frozen treats to try!

Also, thanks to everyone who entered the Earth Day giveaway last week.  I was really impressed by the eco-consciousness of my readers.  If you are looking for ways to help conserve, definitely go back and read the comments from that post.  There are tons of great suggestions!  Congratulations to the winners of the RuMe bags:
#120 – Abby: “I’m going to work from home more and drive to work less. And when I’m at work, I’m going to drink from a reusable cup.”
#192 – Dinah: “We have drastically reduced our trash by recycling and composting. (We basically have 1 bag of trash every other week now for a family of 4.) Also I bought reusable baggies for lunches so we don’t use disposable sandwich bags.”
Enjoy your bags, ladies!  I hope you love them as much as I do.

  • Yield about 1 pint


2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt


  • 01

    Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.