On a hot summer day, this is the treat of all treats. Make it ahead and keep in the freezer.
Mango Sorbet
- 3/4 cup sugar
- 5 large mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- pinch of kosher salt
Place the sugar and 1/2 cup water in a saucepan and cook until the sugar has dissolved and set aside.
Place the mangoes in a food processor and puree. You should have about 5 cups of fruit. If you want a real smooth sorbet, put through a food mill fitted with a medium blade.
Combine the mango, sugar, juice and salt and place in the refrigerator to get cold then freeze in an ice cream machine. The sorbet will be soft.
Freeze an 8 inch bowl. When really cold, place the sorbet in the bowl and press against the sides and bottom. Now if you have a 6 1/2 inch bowl (nesting bowls perhaps?) cover the base and sides with plastic wrap and press into the sorbet to make it even. Freeze for about 30 minutes and then remove the smaller bowl.
1 1/2 pints of a really good raspeberry sorbet that is slightly softened. Spread an even layer of the sorbet on top of the mango mixture and using a 4 1/2 inch bowl (same shape) and press to make all sides smooth. Wrap with smaller bowl with plastic wrap and place inside the bowl. Freeze now until hard.
Now you need 1 pint of really good pistachio ice cream, softened. Remove the bowls from the freezer, taking out the 4 1/2 inch bowl and fill the cavity with the pistachio ice cream. Level the top and cover with saran. Place in the freezer overnight.
To serve, dip the bowl in warm water up to the rim. Run a sharp knife around the edge to loosen and unmold upside down on a cold plate. Cut into wedges and serve.
Fun, tasty and so cool……really!
