This 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 fruit flavor. My second inspiration are the delicious “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 sorbet with blood oranges, but regular oranges can also be used, though the blood oranges add both a colorful and tasteful kick.
¾ cup caster sugar
½ cup water
4 ripe mangoes, peeled and flesh removed
1 cup blood orange juice, from about 4 blood oranges
Juice from 1 lime
Pinch of salt
2 tbs Grand Marnier (or other orange infused liquor)
- Combine the caster sugar and water in a small saucepan over medium heat, cook until the sugar is well dissolved
- Blend mangoes and orange juice with sugar syrup, lime juice and salt.
- Put the mango orange mix in the fridge to cool down, 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.