A couple of years ago I was fortunate enough to receive a Cuisinart ice cream maker. Guess what I did over summer vacation? I spent the summer trying out a large variety of ice cream recipes, including this one for Kiwi Mango Sorbet.
I dubbed it my “Summer Ice Cream Experiment” and am slowly adding the various recipes I experimented with to this blog. It is almost Spring and I find myself longing for warm and clear summer nights, sitting out on our deck with family and friends…talking, laughing and enjoying a dish of homemade ice cream or sorbet until late in the evening. What a simple pleasure, but so wonderful!
This deliciously refreshing recipe originally was for Mango Sorbet, but I decided to tweak it slightly by using kiwis as the major component (with a mango thrown in for good measure!) and the results were better than I had hoped for!
The entire recipe from start to finish took about 35 minutes…not bad! I am ever grateful for my trusty Cuisinart ice cream and sorbet maker! It’s been a great addition to our home! (NO…I am not a spokeswoman for this company…I just love this product!) I know this recipe would also work in any ice cream maker; it could be doubled easily for a larger ice cream freezer!
- 1 ripe but firm mango, peeled, pitted and cubed
- 7 kiwis, peeled and cubed
- ⅔ cup granulated sugar
- ½ cup corn syrup
- 6 Tablespoons fresh lemon or lime juice (I used lemon)
- Place the mango and kiwi cubes, sugar, corn syrup and lemon juice in a food processor or blender that has been fitted with a metal blade. Pulse to chop the fruit up, then continue to process (or blend) until the mixture is thick and smooth. If necessary, use a spatula to scrape down the sides of the blender canister or work bowl.
- Pour fruit puree into freezer canister and freeze per manufacturer's instructions. Ready in about 25-30 minutes.
- I recommend putting the finished sorbet in a covered container in the freezer for a couple of hours to "ripen" and firm it up.