Fresh Approach Cooking

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Let me state here for the record that it has been hot like hot like crazy damn hot these past few days. Hot in a way that my hair is doing funny things and the windows are all open (because my peaches, I live in an AC free home. Why? Don’t ask me!) and the cat keeps escaping and I need to do laundry but the idea of turning on the dryer is unbearable and all I want to do is go see Nacho Libre (which I will be doing in a few hours come to think of it) and eat cooling things in some sort of deference to eastern philosophies. Cooling things like cucumbers and mint, and bean sprouts and water chestnuts and fruit. Fruit like the ultimately sweet and spicy cooling mango. Of course, a mango in itself, well, that is truly magnificent, but add a bit of sugar, some lime and a freezer, and my friends you have perfection. (Until someone with a like-minded sensibility tells you that this is in fact the perfect base for a margarita, and then all heck may break loose. Consider yourself forewarned.)

So my yang (that’s the cooling side, I think) darlings. My perfect lotus flowers. My loyal readers and random passersby alike, I present a recipe for mango-lime sorbet (and/or mango-lime margarita base, whatever…) a simple, vibrant treat that will tingle your senses, and make your life complete. Well, at least until Boston Boy (or your version there-of) gets back with that fan he went to buy…

Try this, and enjoy.


½ cup white sugar
1 cup water
Zest and juice of one lime
4 mangos, peeled, pitted and diced

Freeze the bowl of your ice cream maker per the manufacturers directions.

In a bowl combine the sugar and water. Heat in the microwave (what? You want to turn on the stove on a day like this? Fine, do as you wish. Me I’m using more advanced technology…) Stir to dissolve the sugar and set aside to cool. This is simple syrup.

In a blender, combine the mango, lime zest and lime juice. Add the cooled simple syrup and puree until smooth. At this point you can strain, but why bother…

Taste and add more lime juice, zest or water as needed. Remember, when things freeze the taste dulls, so it can be pretty strong and it will be ok.

Put the mixture into the ice cream maker for 20 minutes. Serve immediately if you like it soft, or put into an airtight container and it will keep in the freezer for up to two weeks.
If you really want to make it into a margarita…well, I suspect you can figure that out on your own. Salut!

Makes about 3 cups

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[Skinner holds up Bart's ''Down with Homework'' shirt.]
Seymour Skinner: So, we meet again, Mad Magazine.
Bart: How do you know it's from Mad?Seymour Skinner: The year was 1968. We were on recon in a steaming Mekong Delta. An overheated private removed his flak jacket, revealing a t-shirt with an iron-on sporting the Mad slogan 'Up with miniskirts!' Well, we all had a good laugh, even though I didn't quite understand it. But our momentary lapse of concentration allowed Charley to get the drop on us. I spent the next 3 years in a POW camp, forced to subsist on a thin stew made of fish, vegetables, prawns, coconut milk and four kinds of rice. I came close to madness trying to find it here in the States, but they just can't get the spices right. - The Simpsons

Labels: Dessert, Gluten Free, Vegetarian