Salutations Steemit Friends!

Lately, it seems like it's been "mango madness" at my local market. So many juicy mangoes at such a low price! Considering the high prices of fresh produce in New York City, I'm certainly not one to snub a good mango deal.

Needless to say, I went on a mega mango shopping spree. And now, I have many mangoes that are nearing over-ripeness. The same for the stockpile of fresh ginger root snagged at just 59 cents per pound (again, that's a practically a steal here).

Since it's hot, sticky and humid outside, I think it would be a treat to create a fruity, frozen dessert (all while clearing out the fridge). Summertime is the perfect time for Mango-Ginger Sorbet!

Before we make the sorbet, we'll first make Ginger Simple Syrup. Don't worry, both the syrup and the sorbet are easy and simple to make. Let's get started!

Ginger Simple Syrup Recipe

Ingredients

1 cup sugar
1 cup water
1/4 pound of ginger root, peeled and thinly sliced (~3/4 cup)
Yield: 1 cup

Directions

1. Bring the sugar, water and ginger to a simmer in a small saucepan over medium-low heat. Keep stirring until the sugar has dissolved. Then simmer uncovered for about thirty minutes.

2. Strain through a sieve and allow syrup to cool to room temperature.

Tips

You can save the leftover ginger pieces for another use, like making candied ginger!

I love ginger simple syrup for making cocktails (hello, ginger margaritas!). It's also a great addition to tea. Stored in an airtight container and refrigerated, simple syrup should last about a month.

Now that we have our Ginger Simple Syrup ready, next let's make the sorbet!

Mango-Ginger Sorbet Recipe

Ingredients

4 ripened mangoes, peeled, seeded and cubed
1 cup ginger simple syrup
3 tbsp fresh lime juice

Directions

1. In a food processor or blender, purée cubed mangoes. Next, add ginger simple syrup and fresh lime juice and continue to purée until smooth.

2. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

3. Once chilled, process mixture in an ice cream maker.

4. Transfer mixture to a plastic storage container and freeze in a freezer until firm (four - six hours).

Once fully frozen, it's ready to serve. Now, how simple was that, haha?! :P

Helping myself to another helping... the first one melted just as quickly! I'd better put the camera down and enjoy this yumminess.

Mmmmmmmmmmm.....

Yay or nay, mango sorbet?

Thanks for commenting, upvoting and resteeming this post! I hope my post will inspire you to make and create or treat yourself to something new. Until next time...

Bon Appétit!

Michelle

xx

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P.S. If you enjoyed this post (and I hope you did!) FOLLOW @michellectv for more Fun, Food, Drinks, Beauty, Travel & Style! ❤

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