Mango Olive Oil Sorbet Recipes

MANGO-OLIVE OIL SORBET

Mango-Olive Oil Sorbet image

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.

Provided by Lauryn Tyrell

Categories Food & Cooking Dessert & Treats Recipes

Time 6h

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

2 pounds ripe small yellow mangoes, such as Champagne or Alphonso, peeled and chopped (about 4 cups)
1/4 cup fresh lemon juice, plus up to 2 more tablespoons if needed (from 2 lemons)
3/4 cup sugar
Pinch of kosher salt
1/4 cup extra-virgin olive oil

Steps:

Place a loaf pan in freezer. Purée mangoes with 1/4 cup lemon juice in a food processor until completely smooth. Strain through a fine-mesh sieve, pressing on solids with the back of a spoon, into a large liquid measuring cup (you should have about 3 cups). Slowly whisk in sugar and salt until dissolved, then whisk in oil. Taste; add 1 to 2 more tablespoons lemon juice, if desired. Cover and refrigerate until cold, at least 1 hour and up to 1 day.
Freeze in an ice-cream maker according to manufacturer's instructions. Transfer sorbet to chilled loaf pan, cover, and freeze at least 4 hours and up to 1 week. To serve, let sorbet stand at room temperature to soften, 5 to 10 minutes, before scooping.

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