When I was 19 I had the amazing experience of traveling with my Dad to Jordan for 3 weeks. Most of his family still lives there, and though I’d been once when I was 3- I was incredibly excited to see where my Dad grew up as an adult. The three weeks were a whirlwind of visiting all of my Dad’s siblings and meeting cousins that I barely knew. (64 first cousins on my Dad’s side- crazy right?) They were so kind and welcoming and I loved getting to see their favorite parts of Amman.
Every time we ventured out, and I held the strap in the back-seat for my life (seat belts were quite passé and the driving was always a bit reckless,) my Dad would grab me a bottle of what they called “Manga,” the sweetest and most delicious thick mango juice. I just loved it. Had I ever had mango before this I wonder? Maybe not actually- that’s why I was so obsessed with the stuff . Everyone realized pretty soon that the key to my heart was a bottle of Manga- so I got one from whoever I was with multiple times a day- the best!
Since that trip, my love for anything mango has hardly been a secret. I love it in smoothies, chopped up on frozen yogurt, or just the fruit as is, (if I can ever figure out an efficient way to cut them!) I’ve been wanting to try my hand at mango sorbet for awhile, and after I had the first smooth and creamy bite, I immediately thought of how good they would be inside an ice cream sandwich. A coconut white chocolate chip cookie seemed like the perfect pairing for a tropical themed warm weather treat. I ended up making the delicious Coconut Chocolate Chip Cookies using white chocolate chips instead!. I made them small enough that a scoop of sorbet fit right in- creating a truly delicious flavor combo.
I truly hope to make it to the motherland again someday, to see my family and maybe score a bottle of that delicious mango juice, but until then- this creamy sorbet will have to do! :)
- 2 large, ripe mangoes (about 2 lbs.)
- 2/3 cup sugar
- 2/3 cup water
- 4 tsp. freshly squeezed lime juice
- 1 tbsp. dark rum*
- Pinch of salt
- 1 batch of Coconut Chocolate Chip Cookies (with white chocolate chips!)
- Peel and pit the mangoes. Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt. Process the mixture until perfectly smooth with no remaining chunks. Chill thoroughly in the refrigerator (overnight is best,) Freeze in an ice cream maker according to the manufacturer's instructions. Store in an airtight container in the freezer.
*Adding the small amount of rum will add a little flavor but also will keep the sorbet from getting too frozen (easier to scoop!) I didn't have any in house so I added a teaspoon of vodka which seemed to do the trick!