Mango Sorbet

Ingredients Weight Measure
Mangoes, ripe, diced 18-20 ea.
Oranges, peeled, juiced 10 ea.
Lime juice 4 Tbsp.
Honey 1/2 cup

For Plating

Ingredients Weight Measure
Banana 1 ea.
Strawberry 1 ea.
Blackberry 1 ea.
Raspberry 1 ea.

Smoky Rum Sauce

Ingredients Weight Measure
Cornstarch 2 Tbsp.
Meyer's® Dark Rum 2 cups
Light brown sugar 2 lbs.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.


  1. For Mango Sorbet, blend ingredients well, place into the ice cream maker and follow instructions on how to use the maker.
  2. For the Smoky Rum Sauce, dissolve cornstarch in rum and combine with remaining ingredients in saucepan. Heat over medium-high until mixture comes to a boil. Simmer until thickened.
  3. For plating, place one scoop of Mango Sorbet in a large martini glass.
  4. Split a banana and place crosswise in glass.
  5. Add a strawberry, blackberry and a raspberry. Float sauce in front of sorbet.

Yield: 12-14 Servings