Mango Sorbet Mojito Float
For some extra fun in the sun, make this Mango Sorbet Mojito Float. This dessert-drink is bursting with mango flavor and so refreshing with the fresh mint, lime, and bubbly seltzer.
How fun is this Mango Sorbet Mojito Float?!
I was lucky to get a bunch of beautiful Champagne Mangoes (AKA Ataulfo Mango) from my mom this past weekend. Penny and I ate a few but because there were so many and they were perfectly ripe, I had to save them before they go bad — so freezing them it is.
I would usually use them in smoothies but I remembered seeing this photo that Joy (the Baker) posted a little while back and it inspired me to make some sort of boozy drink with a sherbet or sorbet.
I never made a sorbet before because I don’t have an ice cream maker. But with the experience of finally making ice cream without an ice cream maker, I just had to be able to make a sorbet somehow.
Well, finally checking sorbet making off my list. *YAYYY*
WHAT INGREDIENTS DO I NEED TO MAKE THESE MANGO SORBET MOJITO FLOATS?
- frozen mango
- mint leaves
- limes
- rum
- water
- seltzer
- honey (optional)
That’s it!
ANY SPECIAL TOOLS NEEDED TO MAKE THE SORBET?
I should note that I don’t think it would’ve been possible if I didn’t have a high speed blender. I have a Vitamix and freaking love this thing. I know it’s super pricey but if you intend to use a blender for a ton of things, like THICK smoothies, soups, baby food, frozen drinks, and sorbets, it’s worth it. Matt and I actually bought this when we were going through things we would need for when the baby (Penelope) joined us. We knew we needed to make our daily smoothies and most likely make her some purees, and our Ninja bullet was already not cutting it. So we decided to invest in a Vitamix and we bought this certified refurbished one off Amazon.
I have seen sorbet recipes using a food processor, but since I don’t own one, I can’t say how well that method works. If you have one and decide to try it out, let me know how if it all went.
A FEW NOTES:
- If you freeze the sorbet overnight, let it thaw out for about 10 minutes or until a little soft, so it will be a lot easier to scoop.
- You would usually need to muddle in a mojito but no need in this drink. Just make sure to slap the mint leaves before adding them to the drink. Slapping the mint will bring those wonderful mint oils to the surface.
- You can use a plain seltzer or jazz it up by using a flavored seltzer, like lime or mango flavored.
Equipment
- 9x5 bread pan
Ingredients
for the mango mint sorbet
- 4 cups frozen mango
- 8 mint leaves
- filtered water
- honey optional
for the mojito
- 4 scoops mango mint sorbet
- 3-4 oz rum leave out for mocktail
- 2 limes cut in half
- 1 can seltzer water can use lime flavored
- 8 mint leaves add a few extra for garnish
Instructions
- Making the sorbet: Add the frozen mango, mint leaves, and about a cup of filtered water to the high speed blender. Using the tamper, push and blend until you have a thick consistency. You will need extra water to get the frozen fruit moving along in the blender, I suggest trickling in about ¼ cup at a time until well blended. Taste the sorbet and add honey if needed. Blend once more to incorporate. Pour and evenly spread the sorbet into a 9x5 bread pan and place in the freezer for a minimum of 2 to 3 hours. If leaving overnight, cover with saran wrap and foil.
- Making the cocktail: Remove the sorbet from the freezer. If left overnight, let it thaw for at least 10 minutes so it will be easier to scoop. In two rocks glasses, add the juice of 1 lime to each. Slap the mint to bring out the oils to the surface and add 4 leaves to each glass. Add 1.5 to 2 oz of rum to each drink (leave out for mocktails). Add 2 scoops of the sorbet to each and then pour the seltzer over each glass. Garnish with more mint.
- How to drink: Add a straw and mix the drink a little to blend the sorbet into the seltzer. Enjoy with a straw and a spoon.
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