Strawberry-Mango Sorbet
Many consider the area behind the Gare du Nord in Paris rather dubious. Yes, it’s home to the Paris headquarters for the Hell’s Angels. But lots of amazing ethnic foods can also be found there, for which I’m happy to brave the bikers and travel a bit out of the way. Of the various cultures that have opened restaurants and grocers in that part of Paris, Indian is the most prominent. At night, the blue neon–illuminated stands of the Indian épiceries feature all sorts of odd-looking produce that remain a mystery to me. But I do know mangoes. During their season in late spring, I head to that neighborhood and buy them by the case. I use them in everything, from tropical fruit salads to mango daiquiris (which I’m sure aren’t as popular with the Hell’s Angels as they are with my crowd). But a few invariably get churned up into a batch of this sorbet, along with a basket of strawberries from my local market and a dash of rum, which even the gruffest biker couldn’t resist.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
In a food processor fitted with a metal blade or in a blender, purée the strawberries and mangoes with the sugar and rum. Pour into a medium bowl and add lime juice to taste. Cover and refrigerate until thoroughly chilled.
Step 2
Freeze in an ice cream machine according to the manufacturer’s instructions.
Serving
Step 3
This sorbet is particularly good served with berries and tropical fruit tossed with some sugar and a generous amount of dark rum.
