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Mango-Olive Oil Sorbet
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 6 hrs
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
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
Cook's Notes
You can use any kind of ice cream maker to freeze this dessert; just follow the manufacturer’s instructions.Seek out small yellow mangoes, rather than the larger reddish-green varieties—they have a creamier texture that works best for sorbet.
Gallery
Mango-Olive Oil Sorbet
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 6 hrs
Yield: Makes about 1 quart
Gallery
Mango-Olive Oil Sorbet
Credit:
Johnny Miller
Mango-Olive Oil Sorbet
Credit:
Johnny Miller
Mango-Olive Oil Sorbet
Recipe Summary
prep: 25 mins
total: 6 hrs
Yield: Makes about 1 quart
Recipe Summary
prep: 25 mins
total: 6 hrs
Yield: Makes about 1 quart
prep: 25 mins
total: 6 hrs
prep:
25 mins
total:
6 hrs
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
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
Directions
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.
Cook's Notes
You can use any kind of ice cream maker to freeze this dessert; just follow the manufacturer’s instructions.Seek out small yellow mangoes, rather than the larger reddish-green varieties—they have a creamier texture that works best for sorbet.
Cook’s Notes
You can use any kind of ice cream maker to freeze this dessert; just follow the manufacturer’s instructions.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mango-Olive Oil Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mango-Olive Oil Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
