Mango rum sorbet with toasted pistachios
Sorbets
With abundant organic “Champagne” (ataulfo) mangoes in the market at this time of year, I couldn’t resist making mango sorbet. Certain sorbets tend to get icy so one solution is to add alcohol to the sorbet since it doesn’t freeze. I thought that dark rum would complement the mango and that lime juice would add spark. Both true. After churning the sorbet, I folded in lightly toasted organic unsalted pistachios for added flavor, texture and a bright green counterpoint for the orange mango. This was as delicious as it was pretty.
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