Summertime Sweets: Mango & Rose Water Sorbet!

Back to school sales, Halloween displays and the bittersweet conclusion of family beach vacations are all signs the end of Summer is near. And while I do love Fall, I inevitably dread bidding adieu to the delightful frozen, sweet treats that are a welcome antidote to the sweltering South Florida Summer days. So in an effort to savor the remainder of the season, for the rest of August I’ll be whipping up some fabulous frozen cocktails and treats starting with this delightfully tasty, tropical dessert: Mango & Rose Water Sorbet!

While native to Southern Asia, mangoes have been cultivated in South Florida since the 1830’s. Summer is prime mango season when this oh-so delicious fruit, also know as “the apple of the tropics,” can be found in great abundance. Floridians with mango trees can attest to poaching this time of year – there’s just nothing like a juicy, perfectly ripe mango right off the tree! We’re very fortunate to have generous neighbors with two different types of mangoes on their property: one is decadent and sweet, while the other is spicy and savory. The mango’s various incarnations give rise to a variety of culinary applications ranging from chutneys to salsas and even dessert! If you’re ever the lucky recipient of a bunch of mangoes or have a tree with oodles of fruit, consume as much as you can and then break the rest down into chunks and freeze them in 2 cup batches where they’ll keep nicely for up to 6 months…if you can wait that long to eat them!

For this recipe for Mango & Rose Water Sorbet, you’ll need the sweeter kind of mango which is usually what’s available at the grocery store. You can find rose water at some specialty grocery stores but I purchased mine on Amazon, I used the Cortas brand with delicious results. The only piece of equipment you’ll need is a food processor and the preparation couldn’t be easier! The result is a delightfully icy, refreshing dessert with lovely floral-tinged aromas and flavors of tropical deliciousness. I hope you enjoy this recipe as much as we do and if you have a favorite Summer sweet treat I’d love to hear about it in the comment section below.




“Mango & Rose Water Sorbet”
Adapted from Ingrid Hoffmann
Yields 1 quart

1 cup sugar
3/4 cup water
2 cups frozen, ripe mango chunks
2 cups ice cubes
1/2 cup dry, white wine
1 teaspoon rose water
Zest of 1 lime
Fresh mint sprigs for garnish

1.) In a small saucepan combine sugar, water and lime zest over medium heat. Bring to a simmer while stirring to dissolve sugar. Reduce heat to low and continue to stir until sugar dissolves completely. Remove from heat and set aside to cool.
2.) Place the frozen mango chunks in the bowl of a food processor with the ice, wine, rose water and cooled lime syrup. Process for 3-4 minutes until the ice has broken down and sorbet thickens into a slushy consistency. Transfer food processor bowl to the freezer for about 1 hour, until sorbet firms up.
3.) When ready to serve, scoop sorbet into a decorative glass and garnish with mint sprig. Store sorbet in an airtight container and consume within 4-6 weeks.

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