Who doesn’t love mango (the fruit not the clothing store)? Well, other than my older daughter, who seems to have a personal vendetta against all fruit, that question is largely rhetorical for those who have tried it. It is the fruit of the gods (if you are a believer) or just a damn good fruit (if you are not). Living in the US, the problem is supply. For those of us from the Indian subcontinent, there is not just mango, there are varieties of mangoes with their own texture, taste, and believe it or not ways of consumption. In fact, in Malihabad (a town close to Lucknow known for its mangoes) a farmer, Kallimulla Khan had grafted and grown 300 varieties of mango on a single tree. In the US, though, when mangoes become available in the summer, you can get any type of mango as long as it is either Ataulfo or Kent. Nothing wrong with them, in fact a good Kent mango is extremely enjoyable when you can find a good one.
Good sweet mangoes are difficult to come by in the summer, let alone other times of the year. So what do you do if mango cravings hit and there is not a mango to be had? You run to an Indian grocery store and buy some mango pulp and make a Ginger Mango sorbet. I used pulp to make a variation of the recipe I had posted earlier in the summer and I have to say that the result was pretty good and it was very easy to make with an ice cream maker.
40 oz sweetened mango pulp
1.5 inch ginger – peeled and chopped fine
Juice of one lime
1/2 tsp salt
1/2 cup brown sugar (you can play around with the quantity of sugar, since the pulp is already sweetened)
1. Couldn’t be easier. Puree all the ingredients in a blender.
2. Cool in the fridge overnight.
3. Make a sorbet in the ice cream maker as per the instructions. My ice cream maker took about 45 minutes.