Mango Ginger Mint Sorbet (yum!)

If you wanted this for a brunch, it would be good to start it the day before so it can really freeze overnight.

Grated ginger and chopped mint

Add lemon juice

Add sugar

Add mint and stir to blend - cover and pop into the fridge 2 hours, then freezer
(yes, I cheated and added the mint first, seems no harm done)

Frozen by this morning (looks like blended last night, doesn't it?)

Chunked into the food processor - the blender would have worked too

Pureed

Wa la! This is serious mouth wake up for breakfast!

It took about 10 minutes for it to thaw enough to chunk up in the processor, but once it's pureed, it needs to be served pronto!

The intense sweetness of the mango, the freshness of the mint and the peppery ginger work really well together, just like I hoped they would. While I didn't plan on having this for breakfast, it makes a great way to start the day. It would also be wonderful with some good rum or Cointreau type liquear.

Note: if you are wondering how those two mangoes shown made this much mango cut up, you are right to wonder. I only hired those two mangoes as props. Extras, as it were. Since I have a freezer of cut up mango already, I used what I had frozen already. So use four mangoes worth! It makes 4 healthy servings, or six if you used little sorbet cups.

Buen provecho!