Mango and Prickly Pear Sorbet with Dark Rum

Tropical Fresh Fruit and Cactus Puree Dessert

© Renee Shelton

Sep 7, 2009

Sorbet is a frozen dessert usually made with fresh fruit and is a low fat alternative to plain egg and cream based ice creams. Fruit flavored sorbets can be made with any fruit or fruit combinations, and this recipe takes advantage of both the smoothness and richness of pureed mango and the color of the prickly pear.

While an ice cream maker will make sorbet quickly, a regular food processor completes the task easily. Simply freeze the fruit mixture until solid, chop up with a chef's knife into frozen chunks and process until smooth. This makes a perfect soft-serve sorbet to be served immediately, or freeze if a firmer style is desired. The food processor helps to break up the ice crystals that form during the freezing process.

This fruit sorbet recipe includes dark rum but it can be substituted as desired with other eaux de vie, sweetened liqueurs or brandies. Suggestions include Midori (melon flavored), white rum, Chambord (raspberry flavored), Grand Marnier (orange flavored) or Kirschwasser, a clear unsweetened cherry flavored brandy. A little alcohol contributes to the overall smoothness of the sorbet since the alcohol itself actually helps to inhibit freezing, but can also be left out entirely if desired.

Mango fruit puree is smooth and with a creamy texture. Mango fruit is high in Vitamin A and C. Prickly pear is the fruit from cactus and has an oval to round shape in varying colors and shades. This recipe takes advantage of the bright magenta color of fresh prickly pears to enhance the color of the sorbet.

Mango and Prickly Pear Sorbet with Dark Rum

Ingredients:

• 1/4 cup water
• 1/4 cup sugar
• 1 lb. cut up mango fruit, frozen can be used
• 4 oz. prickly pear cactus fruit puree, see note
• 3 Tbsp dark rum, optional

Procedure:

1. Combine the water and sugar in small saucepan and bring to a low boil. Stir to dissolve the sugar completely, then remove from heat and let the simply syrup cool completely.
2. In a blender or a food processor, blend the fresh mango until smooth. If using frozen chopped mango fruit, let thaw completely according to package directions then puree until smooth.
3. Obtain the prickly pear puree: carefully peel and chop the fruit of the prickly pear. Place in a fine mesh sieve or strainer and press to extract the juice and pulp. Measure out 4 oz.
4. In a freezer-save mixing bowl or container, stir the pureed mango, prickly pear fruit and the prepared and cooled simply syrup. Add in the dark rum and stir well.
5. Place in a freezer and let the mixture freeze solid.
6. Remove from the freezer and chop up into pieces that will fit inside the bowl of a food processor. Process the frozen cubes until the sorbet is smooth and all the ice pieces have been processed and crushed.
7. Serve immediately, or place back in the freezer for about an hour for a more firm sorbet.

Note:

The amount of fresh prickly pears needed will depend entirely on the size of the fruit. A large prickly pear may yield more than needed for the recipe while many mini prickly pear fruits may be needed to obtain the same amount of puree.

Use chopped up fresh mango or use frozen fruit

Strain the seeds from the prickly pears

After freezing, chop up for the processor

Process until the iced fruit is pureed

Mango and Prickly Pear Sorbet with Dark Rum

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