Cookbook Profile

Mango and Caipirinha Sorbet

Makes 6 to 8 servings

Sorbet Tropical-flavored sorbets are refreshing and palate cleansing. They can be served with heavier dessert fare, an assortment of cut fruit, or on their own. When serving dessert to a larger crowd, I often create platters of assorted treats, including one or two scoops of sorbet.

1 cup water
1/2 cup sugar, or according to taste
2 cups mango pulp (Alphonso mango pulp is ideal.
          If not already sweetened, add more sugar.)
1 cup fresh lime juice, plus strips of lime zest for garnish
1/4 cup cachaça (Brazilian rum) or white rum

In a small saucepan, combine the water and sugar. Bring to a boil, lower the heat, and simmer until the sugar is dissolved, Remove from the heat and cool completely.

In a blender, combine the mango pulp with the lime juice. Add the cooled sugar water and cachaça. Blend until well mixed. Place in an ice cream maker and process according to the manufacturer's instructions. If not using an ice cream maker, place the chilled mixture in a stainless-steel or other metal baking pan, cover with plastic wrap, and freeze until softly set, about 2 hours. Transfer the partially frozen mixture to a food processor and process until smooth and fluffy, about 10 seconds. Return the mixture to the baking pan, freeze until half-set, and repeat the process. After the second blending, transfer it to a plastic container. To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the sorbet before putting the lid on the container. Store in the freezer until the sorbet is solid, about 4 hours.

Remove the sorbet from the freezer 10 minutes before serving. Serve in chilled stemmed glasses. Garnish each serving with lime zest.


Buy the Book!


Fiesta Latina
Fabulous Food for Sizzling Parties

by Rafael Palomino with Arlen Gargagliano
Chronicle Books
Hardcover; $19.95
143 pages; full-color illustrations throughout
ISBN: 0-8118-4410-2
Recipe reprinted by permission.


Fiesta Latina



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This page created June 2006