When life gives you mangoes…

Lots of gorgeously golden, sweet and juicy mangoes…

Make sorbet.

Clearly.

In what could only be described as kismet, I also happened to have a large quantity of dried hibiscus flowers on hand (the original purpose for which I will share later this week). It was all I could do not to make mango-hibiscus everything (macarons! sorbet! jam! hooray!) I don’t know why, maybe because they both remind me of tropical places, but the two just work together. While I didn’t get to the jam (turns out 16 mangoes disappear quicker than you think they will), this sorbet was an excellent use of my surplus.

The flavor is primarily mango, ripe and fragrant and with a perfectly creamy texture. But the underlying notes of the hibiscus, floral and fruity and vibrant, linger on the back of your tongue. It’s really quite delightful, and I’m not usually one to delight in the idea of sorbet (give me rich and creamy ice cream over sorbet any day). But this sorbet, well, I’d make an exception for this one.