These mangos are sold straight from the trees. Normally, the stands are set right under a shadow of a big mango tree, showing us the fruit hanging in all its splendor. That is one of the best things about buying local Merritt Island mangos. Therefore, they are well ripened and tasty, fruity and deliciously sweet. Cultivated in Florida for over 100 years, these mangos cannot be compared with the store-bought imported fruits in terms of texture and taste. As it happens generally with all fruits, the imported ones are picked before acquiring its sweetness for shipping purposes. The Merritt Island mango has a complexity of flavors with a texture smoother than silk. In different varieties, we can find unbelievable hints of peach, pineapple, coconut, grape or orange.
For today Mangoland Series I used the Kent variety, with an oval shape, a low fiber content and a rich sweet flavor. It has a yellowish-green color with a red blush side when it matures. With such great fruit, I didn’t need much to make it shine in an incredible creamy sorbet. Without any diary, like the last mango easy peasy super-good ice-cream, this one is almost exclusively fruit. Pure bliss.
- 3 cups mango purée (I don’t specify number of mangoes, because it depends on the size. Merritt Island mangoes can vary a lot in size, according to their variety. If using regular store-bought mangoes, probably 3 or 4 will make about 3 cups)
- juice of half lime
- 1/2 cup water
- 1/3 cup natural cane sugar
- Start making the mango purée from fresh mangos, in a blender.
- Add the lime juice, water and sugar and blend until combined and sugar dissolved.
- Set in the fridge for at least one hour to cool the mix.
- After being cold, prepare your ice-cream maker and pour the mixture in, following the manufacturer’s instructions. It takes 20 minutes on mine.
- Transfer to a freeze-friendly container and place on the freezer until ready to serve.
- After being well frozen, it’s better to remove from the freezer about 10 minutes before serving.