David Lebovitz’ Mango Sorbet


We haven’t used our ice cream maker in awhile, but when I saw these beautiful Champagne Mangos from Mexico at the market, I decided to try David Lebovitz’ recipe.  It was so incredibly easy and the results were wonderful!  If you’ve never tried fresh mangos before, they’re naturally creamy, so this sorbet is like velvet!  From its fresh, tropical flavor to its bright golden orange color, it’s like summer in a bowl!


Mango cubes in the blender

In 1997, I traveled to Italy for the 50th Anniversary celebration of my school, the (American) Overseas School of Rome.  I had an incredible time, reminisced with old friends, and made many new ones.  OSR was a unique microcosm in the Cold War era – I went there from 1975 – 78.  My dad was stationed at the Italian Naval Base in La Storta.  We were there when the Red Brigades kidnapped and murdered Aldo Moro, and we hadn’t been gone long before the Iran Hostage Crisis began.  We endured repeated bomb threats – luckily, none were carried through.  Remarkably, our little K – 12 school educated students from 72 different nationalities.  I never witnessed an act of prejudice during that time – we were all OSR students. 


So, the celebration of this school meant a lot to me.  It is truly where I began to mature into the person I’ve become.  The entire trip was cathartic for me.  One of the things I made sure to do was bring back some contemporary Italian music.  (Here’s the point, Trevor!)  And I fell in love with an Italian singer named “Mango!”  I now have 3 of his albums and they always “take me back.”  (How’s that for random association, Cher?)


These sherbet dishes are Fostoria Garland from our Depression Glass collection.
So, if you listen to this song while you’re eating your fresh Mango Sorbet, you can pretend like you’re in Rome!  Hey, it works for me!

Buon Appetito!


This is me at the OSR 50th Anniversary Ball at Villa Monte Mario, Rome, Italy

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. says

    Love how you worked in the random association – you always have to leave them scratching their heads, right?
    The sorbet looks lovely (I have exactly three mangoes in my refrigerator that need to be rescued) & I love the back story that went along with this one.

  2. says

    What a great post. :) Your mango sorbet looks delicious and refreshing. Glad you had the chance to go back and visit your school. That is a beautiful photo of you.

  3. says

    Doesn’t seem all that random to me. Italy– awesome gelato– yummy sorbet. Goes right from one to another. Speaking of that, time to get to the kitchen and deal with the champagne mangoes I just bought.

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