Lost Mango Sorbet

Right after every sci-fi dork's favorite show came to an end, dear husband and I spent a weekend on a desserted island. Get it, 'desserted'? Ha! But seriously, we did go camping on the decidedly un-deserted Jekyll Island, where I sported some crazy Claire hair and pretended to run away from polar bears.

Thank god we didn't suffer through six long years of Lost like everyone else. No, instead we spent the entire month of January holed up with the soft glow of Island strife on screen. In our hibernation we caught up on five full season of mythology and mind games. So to commemorate the end of an [albeit short] era, I whipped up some fare the castaways would have appreciated, baring a supply drop from the Dharma Initiative.

Mango Sorbet
Adapted from Chocolate & Zucchini

2 large ripe mangoes, pitted and peeled to yield about 350g of flesh
1/3 cup sugar
1/3 cup water
Lime zest
Fresh lime juice
1 tablespoon of peach schnapps [or dark rum, ]
A pinch of salt

1. Find the easiest way to get the flesh off the mangos without the peel or the hard, fibrous pit. You might try peeling it first, then scraping off the orange flesh. Or cut off the flesh and scrape it off the peel. Your choice, but aim for at least 350g.

2. Puree the mango with the water, sugar, lime juice, zest, alcohol and salt in either a blender or food processor. Cool in the refrigerator for an hour or so.

3. Have your ice cream maker work its magic on the mixture. Once it sets up, transfer to the freezer for a few more hours of solidifying. Don't worry, the alcohol will prevent it from becoming rock hard.