Mango, Raspberries & Cream Sorbet

One of the many things I miss the most about spending summers in Rehoboth Beach is Planet Ice. We spent our summer days on the no man's land between Rehoboth and Dewey Beach (they were the only beach that allowed dogs) anticipating 11 am when the Planet Ice golf cart rolled around with delicious sugary treats in a huge Styrofoam cups. My favorite was always mango, but I never said no to watermelon, raspberry or blue raspberry. As I got older I still looked forward to those days, even if it meant a brain freeze and my teeth potentially falling out. As we have now said goodbye to those fond memories of running wild on the beach eating what felt like as much sugar as possible, I now value my dental insurance and how much it is to fill in a cavity, I digress...

There's something magical about summer fruits, and I am lucky enough to frequent supermarkets that hold the more exotic fruits like lychees, Asian melons or different varieties of mangoes. The combo I have here for you today really takes the cake and reminds me of summers on the beach eating Planet Ice. The whipped cream is optional, but it certainly adds a depth that I highly recommend. Cheers!

Ingredients:

1/4 cup heavy cream (whipped)

2 tbsp confectioner's sugar

1/4 tsp vanilla extract

pinch of salt

3 fresh mangoes peeled and seed removed (I use Champagne Mangoes)

2 cups fresh red raspberries

1/2 cup sugar

1/2 cup filtered water

2 tbsp vodka (optional)

Directions:

1. In a blender, puree raspberries with 1/4 cup sugar and 1/4 cup water. Once blended strain out seeds into a bowl. Rinse out blender

2. In the same blender, puree mango with 1/4 cup sugar and 1/4 cup water. Pour puree into separate bowl and rinse out blender

3. In the same blender, add your heavy cream, confectioner sugar, salt and vanilla extract and blend until it turns into a thick whipped cream (you can also use a hand blender for this). Once thickened, place in refrigerator to keep cold while you freeze your purees

4. Freeze your mango puree in your ice cream maker, adding 1 tbsp vodka at the end of the freezing process (this will help with making sure your sorbet stays soft in the freezer allowing for easier scooping). Once puree has frozen, remove from ice cream maker and place in bowl in freezer

5. Now freeze your raspberry puree until it has frozen. Add 1 tbsp vodka at the end of the freezing process

6. Once everything has frozen layer mango, heavy cream and raspberry puree in a container and allow to freeze at least 2 hours before serving!