La sorbetière (ice cream maker) is up there with la yaourtière (yogurt maker) in the list of appliances that were hot Mother's Day gifts in the seventies but ended up in said mother's attic pronto. To demonstrate the extent of my gratitude, I asked the gift-bearer to choose what we should prepare first and he said, as I knew he would, "Un sorbet mangue.". Delighted to finally be able to use it, I opened my friend David Lebovitz's beauteous ice cream book, The Perfect Scoop, looked up his recipe for mango sorbet, and got to work. David's recipe involves mangoes (that's a surprise), lime juice (the ideal flavor booster for mango), and dark rum (alcohol improves the texture of sorbets); I took the liberty of adding the zest of the lime, since I was using an organic one, and next time I may replace that with a bit of grated ginger. This sorbet would make a fine ice cream sandwich, too, squooshed between two very ginger cookies. And with this, I declare the Ice Cream category officially open (I went ahead and called it Ice Ice Baby — I found it impossible to resist). Stay tuned for more chilling and churning. * Most home-use ice cream makers require that you place the bowl in the freezer 24 hours in advance, so that the walls of the bowl, which are filled with a sort of liquid ice, accumulate enough cold to lower the temperature of your preparation as the blade churns it. My freezer is no spring chicken (and no birthday chicken, either) so I worried it might not run cold enough, but it worked fine. Combine all the ingredients in a large bowl, and use an immersion blender (I love that Claire calls it un mixeur girafe, a giraffe blender) to purée the mixture until completely smooth. (You have my permission to use a regular blender or a food processor.). Place the mango purée in the refrigerator until well chilled, and stir again just before using. Taste, add a little more lime juice or rum if desired, then have your donvier ice cream maker recipes work its magic according to the manufacturer's instructions. Note on pitting and peeling a mango without losing your mind or your thumb: slice through the fruit vertically on either side of its large flat pit using a sharp knife, and running it as close to the pit as you can. Score the flesh of each half in a crisscross pattern all the way to the skin, but without cutting through it. Flip each half inside out, slice off the cubes of flesh, and discard the skin. Use a knife to scrape the remaining flesh from around the pit. Aaah.. c'est mon sorbet préféré ! Je me damnerais pour une seule petite coupelle.. Il ne me reste plus qu'à filer à mon épicerie thaï pour en ramener quelques délicieuses mangues bien mûres. Merci pour la recette . That was timely! My ice cream maker bowl was in the freezer ready and I had some mangoes in need of using up. Couldn't find a lime, but I have got ginger biscuits to go with it later on. That book, The Perfect Scoop, is so clear: concise instructions and so many inspirational recipes. Coincidentally, I just put my Donvier thrift shop purchase to good use and made the Vanilla ice cream (with the custard base). We all sat back in amazement after the first bite . . . Growing up in the South, my family made ice cream quite regularly. I still prefer the "old" way of making ice cream, using salt and ice to chill the canister, and I have 2 of those electric ice cream makers. We have an ice cream party every summer. This year, I made chocolate gelato and peach ice cream. My friend brought 2 homemade sorbets: mango and lemon. Almond pound cake and pecan shortbread cookies made it complete. I hope to have one more party before summer ends. Ugh! As i just posted on another blog, this is reason #1000 on why I need an ice cream maker! I used to worry that if I bought one, it would never get used but everyone keeps posting such great ice cream and sorbet recipes!. at a restaurant recently i had an amazing salad course..heirloom tomatoes and fresh mozzarella napolean topped with olive oil/lemon/basil ice cream drizzled with balsamic syrup…im still dreaming of that dish. Clotilde, I never liked mangoes all that much but for some reason I like mango ice creams, and this sorbet looks wonderful. Mango mochi balls are delicious, you should try making them with your sorbet inside! . Summer after Summer I've been tempted by a sorbetière but never got round to actually making a purchase. What a thoughtful birthday present and, Clothilde, I completely agree the 'best sort', as it is not only food/kitchen-related but a gift that shows your partner has listened to and more importantly registered your wants and needs;). Using the holidays to do some more cooking with my children – today we've made houmous, and a Carrot Cake (Rose Bakery's recipe, also from the same issue of Sainsbury's Mag). I've always had a bit of trouble with getting the fruit out of the mango that way. I prefer to peel it with a vegetable peeler and then cut the fruit away from the core. Also works well if you want slices for presentation. i love mango's and have been looking for a recipe to make mango sorbet. i can't wait to try this one, sounds lovely. thanks for sharing. oh and i love your book i've got a list of recipe's to try now. An aunt of mine likes to top her homemade mango sorbet with a honey-and-cinnamon creme anglaise. I follow her lead whenever I feel like decadence should be the order of the day??on Wednesdays, for example. i am getting totally motivated to go get an ice cream maker..i had one growing up and when i was raising my kids and i used it a lot..one of my favorites to make was an old persian type ..a vanilla, lemon, saffron custard with rosewater and pistachios. i have always wanted to make faloodeh..the rosewater ice with the thin noodle in it..you pour cherry syrup on one side and lemon juice on the other..does anyone know what kind of noodle that iis and how to prepare it?. Serendipity.. newly installed in Bahrain, moved from France with my "sorbetière" (and a 40 foot container of other stuff), and desperately, desperately missing cooking. It's the tail end of Mango season in india, and hence here, as the expat community is 50% plus indian. Having gorged myself on the best mango's i've ever tasted, I'll use the few leftovers asap. I may have to buy one of those. I used to have the old fashioned kind that used ice and rock salt around the cannester that had to be churned either by hand or with an electric mixer. My but it made good ice cream. My favorite was chocolate with crushed peppermint candy in it. I don't think I could find the ice to do that here in France-thus, the need for the machine that you put in the freezer. Good idea. Can I recommend this Nancy Silverton recipe: it's fabulous and if you wanted something really decadent and dramatic you can pack a layer in a loaf pan, drop small balls of ganache and pack the rest of the ice cream around. You serve this in slices that reveal the hidden surprise. Boil agar agar powder in 250ml water.You can tint this a pale pink with some food coloring or just add a little bit of rose syrup to it. Soak seeds in 250ml water. When agar agar water is boiled strain and let it set. After it has set – grate it. Take the milk and add sugar to taste. In each glass – long glasses or parfait glasses – add 1 to 2 tablespoons grated jelly about a teaspoon of the seeds. Top with the milk – a scoop of vanilla ice cream. Sprinkle lavishly with cardomom and crushed pistachio and or almonds. Drizzle a fine stream of rose syrup on the top.The syrup will mix with the milk and flavour it and give it a pale pink tint. Enjoy. Thank you for saving a childhood memory for me. I have recently discovered your blog, and through it the great wide world of food blogging where I spent an entire weekend roaming, oblivious to the outside world and – almost – to real food. The fava bean and mint frittata recipe (from your book) was the perfect means to the end of saving one of my childhood favourite foods: Simple pancakes with a filling of gingered carrots, glazed with dark sugar. I really love the combination of the smoky warm caramel-carrot taste with the sharp hint of ginger, cushioned by the eggy taste of the pancake. When people say. 'yes, an ice-cream maker is one of those things you use once and then leave at the back of the cupboard to rot', I just stare at them in disbelief. It's the same with breadmakers and juicers, apparently. What ARE they talking about? This is firmly on my dream list too!. I have not had an icecream maker for a number of years and missed it indeed. I was shopping last week, found a new one on sale (50%!), so I bought it. Got home, put the bowl in the freezer, (washed it first of course), made the custard with the kids, but then had to wait for everything to chill until the next day! I made dark chocolate ice cream and nectarine sorbet. We had the inlaws over for dinner, we made grilled pizza, (you've got to try this if you haven't already – our favorite crust is ciabatta dough rolled super thin), eating it as is came off the grill and then the ice cream/sorbet for dessert. Every bowl was scraped clean!. i have fallen in love with david's orange sour cream ice cream from "the perfect scoop!" how could i help it? i took his class on frozen treats and accompanying goodies when he was visiting here in dallas earlier this summer. what a delight!. It's amazing the difference in quality you'll find in sorbets. I love high quality palate cleansers, and then I'll order a sorbet at an ice cream shop and it is garbage. I guess it has to do with the quality of the fruits. Try the ginger! Chopped up candied ginger folded in after the sorbet is made