Floridian Summers mean that most of the tourists have left the building, leaving behind only locals and those that still want a vacation badly enough to brave the dreaded heat. While most thermometers will claim that most days are between 90-95 degrees, which admittedly is still quite hot, the heat index reveals a more true score of around 104. No, I am not kidding. Florida heat coupled with insane humidity leaves the state thirsty for water, as such, afternoon showers are fairly common as well. This makes for a very hot and sweaty season, and unfortunately, it does not let up until about November.
However, Florida’s tropical climate yields more than just heat. Mangoes are in an absolute surplus during the summer months, and any true Floridian can recognize the smell of rotten mangoes in someones yard that were left behind. It’s hard to blame them though, some larger trees will drop up to 15 mangoes a day, and honestly, who can eat all those mangoes?!
Answer: my chickens will eat all your mangoes. They love em.
My hometown of Delray Beach was once completely covered with mango trees, and one of the main neighborhoods (built around said mango trees) is still full of them, as are many neighborhoods in South Florida. During summer months, it is quite common to get a text or Snapchat from people asking to “PLEASE TAKE MANGOES” so that they don’t just rot on the floor. Delray Beach actually has an initiative in place to donate mangoes in various locations around the city in order to reduce waste- something I am very fond of.
For the rest of the nation that does not have this surplus, you’re still in luck, because most grocery stores have mangoes for very cheap during the summer, similar to berries and other fruits. So stock up while they’re hot! This recipe uses frozen fruit, which can be prepared up to 6 months in advance. So grab em now, slice em up, and wait till you’ve got a craving for some delish sorbet. It’ll transport you back to that delightful summer day when you got a sweet deal on mangoes at Wal-Mart.
These were from my best friend’s tree behind her house, hit her up, she’s got PLENTY.
One can only eat so many mangoes, and while I find them to be a wonderful addition to salads, ceviche, or tacos, there are ways to use a lot of them at once that yield a wonderful summer dessert.
Cue this Four Ingredient Mango Sorbet.
Sorbet is so delicious and soothing to a hot summer day, and what better way to utilize the mango surplus?! Just freeze the mangoes overnight and add a few ingredients that I can almost guarantee you already have sitting around. Pop them into a food processor or blender, and you’ve got some high quality, fresh sorbet!
Hint: I use lemon zest and lime juice together. I love the blend of citrus. Also, use raw honey.
Here’s how to do it.
Ingredients: (Yields about 2 cups)
- 3 Mangoes
- 1 Lime- halved and zested
- 2 TBSP Greek Yogurt
- 1 TBSP Honey
- Salt (to taste)
- Peel and chop your mangoes into small cubes, so that they are easier to process. Freeze for at least 4 hours, preferably overnight, you want them rock-solid frozen. (Alternatively, you can use pre-frozen mango from the store.)
- Add frozen mango to food processor (or blender). Add both the juice and zest from one lime, if you like your sorbet tart, do two limes, or use a blend of lemon and lime like I do (see above). Add remaining ingredients- Greek yogurt, honey, and a pinch of salt.
- Blend until everything is incorporated and all mango chunks are broken down. Taste and add as necessary: Honey for sweetness; Yogurt for creaminess; Lime for tartness- you get the picture.
- Place blended sorbet into a container and refreeze for 2-3 hours
- Scoop and enjoy!
Let me know in the comments how YOU utilize your summer mango surplus, whether from the backyard or from the produce aisle!
Bonus idea: place tiny balls of sorbet into a champagne class, pour dry champagne over and you’ve got a sweet frozen mango mimosa!