mango rum sorbet

im making sorbet with mangos from my neighbors yard, rum from martinique (from a friends distillery!), and local sugar and local limes! im having lunch with the man i live with and his friends. they are total carnivores so theres no telling whats on the menu...at least there will be dreamy mango dessert! and tonight my neighbor is having a birthday party so i will go to that with some friends and then were going out dancing with the haitians! 

i think i got stung by a jelly fish because i have a huge (palm sized) lump on my flank and it itches really really bad. according to rhasta man there is nothing to worry about and it will go away. but its pretty distracting. 

its another beautiful day in this tropical southern land! i am thinking of you all...i am sending warmth. i will face north on the beach while i do my morning yoga! 

heres the recipe for the mango sorbet:

Ingredients:

2 large or three medium ripe mangoes

2/3 c. sugar (less if mangoes are very sweet)

2/3 c. water

3 TBSP citrus juice (calls for lime; I used orange pineapple)

3 TBSP dark rum

pinch salt

Directions:

1. Cube the mangoes and place in food processor or blender.

2. Add sugar, water, citrus juice, rum and salt. Try to squeeze out all the pulp and juice from the pits.

3. Purée the ingredients until smooth. Taste, then add more lime juice or rum until satisfied.

4. Chill the mixture throughly in the fridge for at least two hours, then pour into your ice-cream machine and let it churn and freeze according to the manufacturer’s instructions.

5. Pour out the slushy sorbet into a container and freeze for at least a few hours.

love love love

kayla