Mango ice (Raspado de mango)

Mango ice

Today’s Ice Cream week theme is Simple.

Actually, the theme is Sorbet or Non-Dairy Frozen Treat, but I really prefer Simple. Especially during a week that feels so otherwise complicated.

I found this recipe in the August/September 2012 issue of Saveur Magazine, the “Mexico Issue”.

This really is about as simple as a recipe can get. You don’t even need to mess with finding whole mangoes. Just heat some bottled mango juice (or mango nectar) with sugar and salt until the sugar dissolves. Add more mango juice and a little fresh lime juice. Pour the mixture into a shallow baking dish and then put it in the freezer. Every hour or so, give the mixture a couple of brief stirs. After a few hours, you’ll have mangolicious slushy ice.

Once it’s frozen into slush, you can store it in a sealed container in the freezer. It’ll keep its nicely slushed texture for at least a week.

Serve it on its own, in little cups, or add a scoop to a glass of sparkling water. Or, best of all, add a scoop to a glass of prosecco, put your feet up, and watch the summer sun set while you sip.

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Theme for Thursday: Nuts for ice cream

Take a look at the non-dairy frozen treat recipes from other Ice Cream week participants:

Phyl’s Frozen Wine Slushy
Margaret’s Piña Colada Sorbet
Di’s Raspbery Sorbet
Abby’s Homemade Ice Cream Cones