It's hot here at the Jersey Shore, so here's a quick and easy iced dessert for the dog-days of summer.
4 ripe mangos, peeled and seeded
1 cup sugar
1/2 cup water
Raspberry (Melba) Sauce
Puree mangos in a food processor. Set aside.
Bring sugar and water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Cool. Combine mango puree and cooled syrup. Pour into an 11" x 7" x 2" freezer-safe dish, and freeze until frozen, stirring about every 30 minutes. Spoon or scoop into dishes. (This looks pretty in Margarita glasses or other glass bowls). Ladle Melba sauce over sorbet, and garnish with fresh mint.
1 cup raspberries
1/4 cup sifted confectioners' sugar
1/2 Tablespoon of fresh lemon or lime juice
1/8 cup orange juice
Puree' all ingredients in a food processor or blender; strain to remove seeds; serve.
*Mango Sorbet recipe can be found in my cookbook, Bill of Fare, located at: http://www.billoffarecookbook.com/