Fruity mango and blood orange sorbet made with ripe mangoes, blood oranges, sugar syrup, lime juice and orange liquor. This mango sorbet was inspired by a combination of two memories from Ecuador. The first one is of the fruit smoothies my mom made, she was always mixing different fruits together so that the result would be a whole new delicious flavor. My second inspiration are the refreshing Ecuadorian “helados de paila”, which are essentially fruity sorbets made from a huge variety of fruits: mango, strawberry, naranjilla, coconut, moras or blackberries, orange, taxo, guanabana, etc. These helados are made entirely by hand using a large wok like pan called a “paila” over ice. They are so good, and while my mango orange sorbet isn’t exactly made according to the traditional method. Which in addition to the manual stirring also uses beaten egg whites, it still has that freshness that the helados de paila have. I made this mango sorbet with blood oranges because they add a colorful and tasy kick, but regular oranges can also be used.
Fruity mango and blood orange sorbet made with ripe mangoes, blood oranges, sugar syrup, lime juice and orange liquor.
- ¾ cup sugar
- ½ cup water
- 4 ripe mangoes, peeled and flesh removed
- 1 cup blood orange juice, from about 4 blood oranges, or 4 small regular oranges
- Juice from 1 lime
- Pinch of salt
- 2 tbs orange infused liquor (Grand Marnier, Cointreau, etc)
- Combine the sugar and water in a small saucepan over medium heat, cook until the sugar is well dissolved and let it cool down.
- Blend the mango flesh and the orange juice with sugar syrup, lime juice and salt.
- Put the mango orange mix in the fridge to cool down for about 20-30 minutes.
- Add the Grand Marnier and prepare the sorbet according to your ice cream maker instructions.
- Place the sorbet in the freezer for at least an hour and serve.