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!WHOLE-MANGOESSLICED-MANGODICED-MANGOWhile native to Southern Asia, mangoes have been cultivated in South Florida since the 1830's. And Summer is prime mango season when this oh-so fragrant, delicious fruit, know as "the apple of the tropics," can be found in great abundance.These fruits are usually round or oblong shaped and come in a variety of colors ranging from greenish yellow to reddish orange (see photo above). When ripe, mangoes have gloriously orange flesh which is home to a flat, oblong pit that runs the length of the fruit and is notoriously difficult to remove. But it's well worth every bit of effort! Friends, there's nothing like a juicy, perfectly ripe mango right off the tree. So much so, that many Floridians with mango trees can attest to poaching this time of year.LIME-ZESTLIME-SIMPLE-SYRUPDROUHIN-VAUDON-CHABLISThankfully, we have wonderful neighbors whose generosity has been the source of inspiration for many delicious, mango-inspired dishes, both savory and sweet. Because while mangoes are generally sweet, different cultivars can have somewhat different flavor profiles. Some are decadently sweet while others are more spicy and savory. Any mango you like the taste of, however, will work just fine in this recipe!And if you're ever the lucky recipient of some mangoes or have a tree with oodles of fruit - never fear! Mangoes freeze remarkably well, so consume as much as you can and then break the rest down into chunks and freeze them in two cup batches. They'll keep nicely in the freezer for up to 6 months...if you can wait that long to eat them!SORBET-FOOD-PROCESSORMANGO-ROSEWATER-SORBET-2MANGO-ROSEWATER-SORBET-4This recipe for Mango & Rose Water Sorbet combines the flavor of juicy, ripe mangoes with fragrant rose water and citrusy lime in a perfectly icy, dairy-free, Summer dessert. I must warn you, it's so refreshing it's extremely hard to stop eating! You can find rose water at some specialty grocery stores but I purchased the Cortas brand on Amazon with delicious results. A splash of dry white wine further enhances the deliciousness. Use whatever bottle you have in your fridge but I particularly like the crisp, citrusy Drouhin Vaudon Chablis.The only piece of equipment you'll need is a food processor but other than that, 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.Cheers,SIGNATURE  "Mango & Rose Water Sorbet" Recipe Type: Dessert Author: Adapted from Ingrid Hoffman Serves: 1 quart Ingredients

  • 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.


Stephanie Miskew
Stephanie Miskew