Crazy fact about me…
I have freakishly tiny ears. I mean tiny. So small they belong in the head of a toddler and NOT an adult. My hair hides my ears. And I have short hair.
Another fact about me.
I’ve been in food competitions. Well… One competition. 5 times. The Takedowns. A Matt Timms brain child. Or brain pre-teen. He’s been doing this FOREVER.
And it’s not really food. I’ve competed in cookies and ice cream. Separate competitions. I suppose that is food. Whatever. Specifics.
This is my view from stage and the back of Matt’s head.
And this is me and Mr. M.O.B. I hate taking pictures. It’s why I do this. ALL.THE.TIME.
And I found this gem in the ladies room. Always fun to go in there. Always find awesome stuff on the Bell House walls.
I placed third my very first competition with this ice cream. Yes, I froze coquito. It was awesome.
It was my ONE and ONLY win.
But I keep competing.
Because it forces me to be creative.
Because it’s fun.
Because the organizer, Matt Timms is one of the most awesomely energetic people you will ever meet.
Because I get to meet new people.
Because its fast. Very fast.
Did I mention this is fun?!
I entered with a Mango Mojito Sherbet.
I did not win. I didn’t even place; however, this sherbet is a winner in my heart and in the mouths of those who told me so after the competition.
Homies – This is a work of art, love, and a boatloada mangoes. I made 2 gallons of it for the competition. It was 40 mangoes for the sherbet alone. We won’t be making 2 gallons of this jammy. Just 1 quart.
But this is art. And art is long and hard and it comes with sacrifices. I’m going to give you a choice. If you want to make just the sherbet, go right ahead. This mango sherbet alone is amazing. And I should know. I had SOOOO much of it this past weekend. SO MUCH.
But if you want a work of art in your mouth, fireworks exploding in your tastebuds, make the full recipe. It seems time consuming, but it really isn’t.
Flow with me, we’re going to make a crap-ton of simple syrups and a bangin’ sherbet.
This mango sherbet starts with a mango simple syrup, followed by a puree of 5 mangoes. I used three types of mangoes here, each carrying the unique flavor of the country where it’s grown. Mexican mango for the simple syrup and a mix of Dominican and Haitian mangoes for the sherbet puree.
You can use your own combination, or whichever mango is available in your supermarket. Just make sure those jammies are RIPE. It makes a difference.
The mango simple syrup is added to a mango puree and blended till smooth. Now we’re turning this jammy into a sherbet. A trivial amount of heavy cream makes that happen. Then we add rum to prevent the sherbet from getting icy. Because there is so much liquid in this sherbet, it could get real icy real fast. Booze keeps it creamy. You didn’t know that did you? I just schooled you, homies.
Now, what takes this from an amazing sherbet to a Fourth of July fireworks show in your mouth is the mojito situation we’re making.
YES! Now get this: A simple syrup situation, but not just ANY simple syrup situation. Coconut + mint + lime are made syrupy sweet with the aid of sugar and a bit of Coco Lopez. And let’s not forget the rum! THE RUM!! 2 types of rum – Coconut and my jam, Brugal.
This simple syrup is added to the bottom of your ice cream bowl, followed by scoops of smooth and creamy mango sherbet.
I can’t make firework sounds for the life of me. But you get the picture, yo.
This is the real deal.
And a winner in my heart.
I don’t care what anybody says.
Mango Mojito Sherbet
- For the mango simple syrup
- Flesh of 2 ripe mangoes, roughly chopped
- Cold water - 1 cup
- Granulated sugar - 1 cup
- For the sherbet
- Mango simple syrup - 1 - 1 1/4 cup
- Flesh of 5 very ripe mangoes*, roughly chopped
- Heavy cream - 1/4 cup + 1 tablespoon
- Dark rum - 1 teaspoon
- Mint leaves, roughly chopped, for serving
- For the coconut mojito simple syrup
- Coconut water - 1 cup
- Water - 1/2 cup
- Dark rum (I used Brugal) - 1/4 cup
- Coconut rum - 1/4 cup
- Granulated sugar - 2 cups
- Coco Lopez - 1/4 cup
- Juice and zest of 2 limes
- Mint leaves, finely chopped (for the infusion) - 20-25
Make the mango simple syrup:
In a blender combine the mango flesh and water. Blend on high until completely smooth. Add the mango puree and sugar to a small saucepan and stir to combine. Bring to a boil over medium/high heat. Reduce the heat to medium and simmer until the mixture is translucent and has a syrupy consistency, about 10-15 minutes. Remove from the stove and strain the fibrous threads and discard. You should be left with about 1 3/4 - 2 cups of mango simple syrup. Set the mango simple syrup aside to cool completely before making the sherbet.
Make the sherbet:
In a blender combine the mango flesh, and simple syrup. Blend on high until completely smooth. Strain the fibrous threads from the mango puree into a large measuring cup with a lip or you can use a medium bowl. Stir in the heavy cream and dark rum. At this point you can allow the mango sherbet mix to steep for a few hours or overnight in the fridge. If not, freeze according to your ice cream maker instructions. While the sherbet freezes or steeps, make theMake the Coconut Mojito simple syrup.
Make the Coconut Mojito simple syrup:
In medium saucepan, add the coconut water, water, dark rum, coconut rum, granulated sugar, Coco Lopez, lime juice and zest, and mint leaves. Bring to a boil over high heat. Reduce the heat to medium/low and allow the mixture to simmer until the sugar is reduced and the sugar is dissolved, about 10-15 minutes. Remove from heat and allow the mixture to come to room temperature. Strain the mixture into a glass container with a tight-fitting lid. Discard the solids. Store in the fridge until ready to use.
To assemble this jammy
To an ice cream bowl add about a tablespoon of simple syrup with chopped mint, followed by a few scoops of mango sherbet. If desired drizzle straight rum on top of the sherbet. That's what a mojito is about, yo.
Go in on that jammy.