Mango-lemongrass sorbet

by AdamB


Darcy starts the Boston Marathon in about two hours! My all-important job is the roving gummy bear dispenser, starting from halfway at Wellesley. Fanny pack is stuffed with 13.1 miles of provisions — I shall not disappoint.  She was a pretty strict carb loader last week, with minimal dairy.  So I adapted this tasty sorbet from an Epicurious recipe, and it was my first time cooking with lemongrass. Raw, it reminded me of a cross between ginger and a scallion. Cooked, it was wonderfully fragrant.   Although I used less sugar than called for, the sorbet was still too sweet.  But the salt, lime juice and smoked paprika gave it nice balance.

Try to make the lemongrass simple syrup a day early, so it can chill — leave mangoes in fridge too.   Leftover syrup would be great in a cocktail, pretty much whatever kind you like.  I’d vote for a margarita or gin and tonic.  Or maybe a brunch drink with dry prosecco and St Germain.

Serves 2


2 ripe mangos, peeled and cubed

4 lemongrass stalks, washed and chopped in roughly .5 inch chunks

.5 cup white sugar


juice of 1 small lime


smoked paprika



Prep lemongrass.  Although you can only chew the soft interior (in, say, a curry), you can pretty much boil all parts of the stalk.  Just cut base to separate stalks.  Then rinse stalks well, slice into half inch chunks and bruise a little — I stuck mine in a handheld bar lemon juicer.

Now dissolve sugar in 2 cups of water in a small sauce pot, and set to boil with lemongrass.  After about 10 minutes, strain simple syrup into a glass bowl and set to cool.   Discard lemongrass.  Set syrup to chill in fridge (leave mangoes there too).

Now puree chopped magoes and syrup in a blender.  Transfer mix to bowl of ice cream maker and prepare per manufacturer instructions.  Return bowl to freezer to set for about 10 minutes.

Serve immediately, topped with honey, salt, smoked paprika and a spritz of lime juice.