Lime-Chile Mango Sorbet

I’ve come to the realization recently, with the help of my partner, that I’m a really clumsy person.  Leave it to me to knock over a glass of water at a nice restaurant, break all of our dishes, spill a glass of port while trying to take food pictures for this blog, and etc.  I gracefully, or better yet, gracelessly sprained my ankle the other night.  No bueno.  It’s not even anything worth mentioning.  In fact, it’s almost kind of embarrassing how it happened.  And it didn’t even involve alcohol!  Or sex!  I was taking my little dog out to potty and after he finished, I thought it would be a brilliant idea to bring in the trash/recycle bins with him in my possessions.  So with one arm wrapped around him, my other hand was lugging in the trash bin.  Well, somehow I tripped over the curb, and trying to protect my little pup, I twisted my ankle.  Hard.  It was so painful.  But my pup was okay!  I had to sit for a little while for the pain to subside a bit.  I mustered up whatever pride I had left to bring in the bins, and limped back home.

I don’t know why I did this, but I woke up yesterday morning and decided to go to work.  I’m stubborn like that.  I know I should have stayed home.  But didn’t.  I limped through the doors of work and was immediately bombarded with questions of what happened.  I wish I was witty enough to come up with a great story, but alas, I had none.  It must have been pretty comical for my coworkers to see my limping up and down the hallways of the emergency department.  What would normally take me only a few seconds to walk to one side of the department took me about five minutes to get there.  I felt very inefficient and useless at work.  But I did limp my way through helping with three trauma activations.  Unfortunately, however, with every step I took, my ankle became angrier and angrier at me.  So much so that I had to leave work to see a doctor for evaluation and X-rays.

So here I am today, not at work, with my ankle resting, icing, compressed with ace wrap, and elevated (i.e., RICE – rest, ice, compression, elevate).  I’m bored.  No one is home.  It’s just me and the three dogs.  I’m hungry.  And the only thing that sounds soothing and comforting is a bowl of mango sorbet.

What’s your bowl of comfort?

Lime-Chile Mango Sorbet (adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, published by Ten Speed Press)

2 large, ripe mangoes
1/2 cup sugar
2/3 cup water
4 teaspoons freshly squeezed lime juice, plus more to taste
1 tablespoon chile powder, plus extra for garnish

Peel the mangoes, and cut the mangoes into chunks. Put the mangoes in a blender with the sugar, water, chile powder, and lime juice. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.

Puree the mixture until you have a smooth consistency. Taste, then add more lime juice if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker according to the manufacturer’s instructions.

Makes 2 pints.

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4 responses

  1. This flavor combo is interesting. I love trying different flavors of ice creams and sorbets.
    And I hope your ankle mends soon!

    • This sorbet reminds me of the mangoes-on-a-stick with chile powder sprinkled over it from farmers markets and fairs. It actually works together :) And thank you for the well wishes!

  2. Pingback: It’s In Season: Mangos | Pepper Scraps

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