Since we were making an Indonesian Beef Stew, we decided we would stick with the Southeast Asian theme and make a complimentary dessert. We found this recipe for a sorbet at Williams-Sonoma's website and it is perfect because mangoes and pineapples are pretty much the only fruits in season right now! Plus, we always like an excuse to use our ice cream maker. We also like excuses to eat delicious things. So really this all worked out very well for us.
You will find these instructions are not very specific because they depend a lot on your model of ice cream maker. We have the Kitchenaid mixer attachment, so if you have any questions for this, leave us a comment.
1 c pineapple
2/3 c sugar
3 Tbsp lime juice
1. peel and pit your mangoes.
Cal's tip: Be prepared that this is annoying and difficult. Use a peeler.
2. Chop pineapple to desired size.
Cal's tip: Keep in mind these will be the final size in your sorbet, so you will probably want them pretty small.
3. Puree mangoes in processor or (preferably) blender.
4. Add sugar and lime juice to blender.
5. Put mixture in a large bowl and stir in pineapple.
6. Pour mixture into ice cream maker.
7. Follow manufacturer instructions.
This made delicious sorbet! It tasted much better the next day after it had had some extra time to freeze. (We ate it after only 2 hours the first night.)
We also highly recommend turning it into margarita! Just add tequilla and a splash of triple sec to a few scoops. Blend to liquify.