Food Network: Mango Sherbet with Tropical Fruit Macedoine

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Mango Sherbet with Tropical Fruit Macedoine
Recipe courtesy Alice Waters, from Chez Panisse Fruit, Harper Collins 2002

Ingredients
Mango Sherbet:
1 pound very ripe mangoes
1 juice orange (about 1/2 pound)
1/4 cup sugar
1 dash vodka
Optional: a few drops lemon juice, to taste

Fruit Macedoine:
1/2 cup sugar
2 cups water
1 large orange
1 small lemon
1 (1-inch) piece peeled fresh ginger
2 blood oranges (about 8 ounces)
2 navel oranges (about 10 ounces)

1 small pineapple (about 14 ounces)
1/2 medium papaya (about 8 ounces)
2 small bananas
4 kumquats
2 or 3 passion fruit
1 or 2 kiwi

Directions
To make the mango sherbet, peel the mangos and slice the flesh off the
pit. Puree in a food processor or blender. You should have 1 1/4 cups puree. Juice the orange and
pass the juice through a strainer, forcing some of the pulp through as well. You should have a
little less than 1/2 cup. Add to the mango puree. Stir in the sugar and flavor, to taste, with vodka
and a few drops of lemon juice, if necessary. Pour into a container, cover and chill. Freeze the
sherbet according to the instructions for your ice cream maker.

To make the macedoine, measure the sugar and water into a non-reactive saucepan. Peel all the zest
from the orange and the lemon in very thin strips, being careful not to cut into the white part of
the rind. Add the zest to the syrup in the saucepan. Slice the ginger and add it to the syrup. Bring

to a boil, lower the heat, and simmer for 5 minutes. Chill the syrup in the refrigerator.

Peel and section the blood and navel oranges into a bowl and squeeze the juice from the membranes
over the segments. Peel, core, and cut the pineapple into small wedges and add to the bowl. Peel and
seed the papaya and peel the bananas; cut into 1/2-inch cubes. Slice the kumquats as thin as you
can, removing the seeds as you go, and add to the bowl. Cut the passion fruit in half, scoop out the
flesh and seeds, and add to the fruit mixture. Add the kiwi, peeled and cut into small dice. You
should have 4 cups or so of prepared fruit. Pouring through a strainer, add enough of the chilled
syrup to make the mixture soupy. You may not need all of it. Cover and chill thoroughly.

When you are ready to serve the dessert, put a scoop of the sherbet into 4 to 6 soup plates and
arrange the fruit around it. Serve immediately.