Mango Lime Sorbet

Recently I was craving sorbet, which is very unusual for me. I usually think of sorbet as a poor imitation of ice cream: something people tell themselves is just like ice cream, yet is not at all. But it had been hot for a couple of weeks, and the unrelenting humidity made a sweet, cool, fruity treat sound particularly appealing.


Mango and lime are a natural pairing, and both were in season in early June. As you can see here, I used Ataulfo mangoes, which are generally sweeter and creamier than other varieties. They make a fantastic base for a tasty and visually appealing sorbet.


Plus, I suspect it would blend nicely with liquor for a fun summer cocktail (I forgot to try this out before it was gone…damn).


Sorbets are quite easy to make, although they do require an ice cream maker for best results. If you do not have one, I have seen instructions for freezing the blended sorbet onto a long parchment-lined pan and then blending the resulting product in a food processor or blender. I cannot vouch for this method, but it is worth trying.

The most fun part of making mango lime sorbet? Eviscerating the limes.


In the end, the limes and mangoes came together nicely to make a wonderfully tart and cooling summer dessert.


3/4 cup water
3/4 cup sugar*
4 cups cut mango (about 3-4 mangoes)
3/4 cup lime juice from about 6 limes**
1 tbsp dark rum
pinch of salt


  1. Heat the water and sugar in a small saucepan to the boiling point, stirring, until the sugar is dissolved. Remove from heat and set aside to cool.
  2. In a food processor or blender, blend the sugar syrup, mangoes, lime juice, rum, and salt until smooth. Taste and add more of any ingredients, if desired (I found that the mixture became more tart with freezing).
  3. Chill the mixture thoroughly in the fridge, using a tall tuperware.
  4. Freeze the sorbet in your ice cream maker, following the ice cream maker’s instructions.

* This recipe is quite tart.  It is essential to use very ripe mangoes in order to preserve some sweetness. If you prefer an even sweeter taste, use one cup of sugar instead of 3/4.
** Other recipes I have seen suggest you may need 9 limes to make 3/4 cup. I don’t know why I only needed 6, but you may want to buy more, just in case.

Chocolate bread pudding with caramelized bananas (in praise of Paula Deen)

This is a great, easy recipe for the holidays and it’s fantastic because it actually gets better when you refrigerate it overnight and pull it out to heat it up the next day.

Last year, I made Paula Deen’s chocolate bread pudding recipe. Having never made bread pudding, I stuck with her recipe that time and it was a real keeper. But I wanted to add something zippy to it this year, so I decided that chocolate and caramelized bananas were a great combo, but the addition of bananas necessitated a change in the flavor profile, so I’ve tweaked Paula’s recipe take into account the fruit. Continue reading

Tastes so good it makes a grown man cry

Every year I make cherry pie for Thanksgiving. I take enormous pride in my pie. It’s great, it’s Alison’s favorite, and it seems impressive despite being one of the easiest desserts to make. Plus it’s a great holiday dish. In previous years, I have always followed a triple cherry pie recipe I discovered years ago. This year, I decided to go rogue and try my own version. I wanted to cut out the morello cherries, since it seemed like cheating to use jarred ingredients. But I love the inclusion of dried cherries, and losing the morello cherries meant losing the sugary syrup I used to reconstitute the cherries. So I searched around for a new method…

Why, hello there beautiful. Continue reading