Using very, verry ripe mangos makes this recipe, essentially a granita, hold the soft texture of sorbet.
3 ripe mangoes, peeled and pureed (note: SMUSH THEM. WRING the pulp off the skins and pits. Punish!)
Juice of 2 oranges
Juice of 1 lemon or lime
1 Tbsp Grand Marnier
So, smush all the juicy goodness out of those mangos, strain the pulp, and mix the thick, syrupy juice with the lemon/lime, orange and liqueur.
That's it. Well, spread the mixture on a clean baking sheet and pop into the freezer. Use a melon baller to scoop off once frozen.
Make sure your camera is annoyingly corrupted, for optimal color banding accompaniment, which underlines the bright orange flavor of the blogfood nicely.
No comments:
Post a Comment