Cinco de Mayo is almost here, the perfect excuse to begin testing out new ways to experiment with tequila in the kitchen.
Building off of the tips from our handy guide to sorbet science, this boozy tequila mango sorbet is sure to wow any margarita-loving crowd. Read on for our simple recipe, to learn how to make this tasty treat at home.
A celebration of indigenous Mexicans’ surprise victory over European invaders in 1862, Cinco de Mayo commemorates the battle that brought hope to the Mexican resistance movement against France.
Though a minor holiday in Mexico, Chicano activists in the 1960s encouraged its celebration in the United States. Today, the holiday serves as a way to honor the vibrant influence of Mexican culture in America.
So, what better way to celebrate than with tequila, one of Mexico’s greatest contributions to the culinary world?
After eating a deliciously grilled carne asada, you’ll need dessert! This tequila mango sorbet is bright and tangy, and it makes a solid end to a spicy meal at any time of year, particular when fresh mangoes are in season. It’s also an especially enjoyable treat when savored alongside delicious mango salsa.
Cooking by the Numbers…
Step 1 – Prepare your ice cream machine
This may be as simple as turning it on, or as complicated as freezing the bowl about 24 hours in advance and attaching the mixing assembly, bowl and dasher to your stand mixer.
To make this batch, I used my KitchenAid KICA0WH ice cream maker attachment, and I froze the bowl in advance. Check out Foodal’s review of this freezer bowl-style ice cream maker here.
Step 2 – Peel and dice the mango
Peel your ripe mangoes, separate the flesh from the pits, and chop or dice. Place in a large bowl.
Step 3 – Combine mango and sugar
Add your sugar to the mixing bowl and stir together, to coat the fruit. Let this mixture sit on the counter for about an hour.
Step 4 – Blend
Using a blender, immersion blender, or food processor, blend the mango-sugar mixture with the tequila until a smooth puree is formed. If it’s too thick to process, add water about a tablespoon at a time until you reach the desired consistency.
To make this batch, I used my Cuisinart 2-speed immersion blender. Check out Foodal’s review of this immersion blender and more of our favorites here.
Step 5 – Perform the egg test
To determine whether you’ve got the right ratio of sugar to liquid in your sorbet base, clean a raw, fresh egg and place it in your base.
If it floats, you’re good to go. If not, continue to blend in some more granulated sugar about 1 tablespoon at a time, and do the test again after each addition. Once it floats, you’ll know that your sugar to water ratio is just right.
Step 6 – Chill
Scoop your mixture back into a large bowl (unless it’s already there!) and cover with plastic wrap. Chill in the fridge until completely cool, for about two hours, or place it over an ice bath to speed the process.
If using the ice bath method, remember stir your frozen dessert base occasionally, to ensure that it chills evenly.
Step 7 – Churn it up!
Once your base is chilled, it’s time to churn! Do this according to the manufacturer’s instructions on your machine.
In my case, this meant pouring the mix into the frozen bowl and letting the dasher do its thing for about 40 minutes.
Most ice cream makers will produce a soft-textured sorbet. So firm it up, place it in lidded freezer storage containers, and freeze for 2 to 4 hours, or overnight.
For easy scooping, I like to run my metal ice cream scoop under hot water first.
This quick and simple tequila mango sorbet is the perfect addition to your Cinco de Mayo celebration, a birthday party, or barbecue, or any time that you need a fresh, sweet kick with a bit of a boozy kick.
Bonus tip: You can also try substituting half of the tequila with triple sec and adding the juice of one lime for a tart flavor that’s reminiscent of a margarita.
Tell us in the comments how you plan to celebrate this year, or when you’ll serve this sweet, fruity treat at home!
Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
About Kendall Vanderslice
Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.