Ingredients
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1 cup (200 g) Sugar
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1 cup (240 ml) Water
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1 fresh Vanilla Bean
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2 cups (330 g) 1-inch (2.5-cm) cubes fresh Mango
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3 cups (310 g) 1-inch (2.5-cm) cubes peeled fresh Peach
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2 tablespoons fresh Lemon Juice
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Generous pinch of Kosher Salt
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2 teaspoons Dark Rum
Directions
Mango and fresh peaches play so perfectly together, both in vibrant orange-yellow color and sweet-tart flavor. Tiny dots of fresh vanilla seeds pop in each bite, making this a sorbet to make again and again, particularly when summer peaches are at their freshness peak. To peel a mango, cut off the outer skins with a paring knife, and cut the flesh away from the large inner seed, which needs to be discarded. It’s the same series of steps with peaches, just on a smaller scale. Peel both over a bowl so that none of the sweet juices escape the sorbet or your mouth.
Steps
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1
Done
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Combine the sugar and water in a medium saucepan. Cut off the ends of the vanilla bean, cut in half vertically, scrape out the seeds with a small paring knife, and place in the saucepan. Bring the mixture to a simmer over medium high, stirring to dissolve the sugar. Add the mangoes, peaches, lemon juice, salt, and rum. Cook for 1 minute. Remove from heat and steep together for 5 minutes. |
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2
Done
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Pulse the mixture in the bowl of a food processor until very smooth and frothy. You can leave a few chunks, if desired. Pour into a large bowl and chill, covered, for at least 1 hour to overnight. Freeze according to ice cream maker manufacturer’s directions. Garnish each serving with a bit of fresh vanilla bean, if desired. |
