The Berkeley Bowl Supermarket is one of those fabulous grocery stores in the Bay Area that Jonathan only lets me shop at once I’ve first surrendered my credits cards to him. For some reason he thinks, equipped with cash only, there’s a limit to how many $15 two-ounce jars of aged balsamic vinegar I can buy. What he doesn’t know, is that I’ve got credit cards coming out of my ass! And when in extreme circumstances, I’ve been known to successfully beg and borrow money from strangers, because I have no shame and those precious bottles of balsamic vinegar look too good to pass up.
Anyways, “the bowl” as it’s commonly known as, is awesome for a variety of reasons: a huge selection of fresh produce with every Asian radish and prickly cucumber root and fresh herb you can imagine, a dry bulk food section you can get lost in, and pre-made meals in the deli that put Whole Foods Markets to shame.
But perhaps what I like the most is the small shelf at the edge of the produce section with discounted bags of vegetables and fruit. I know I know….sounds gross, and I never thought I’d be caught dead purchasing discounted produce in my life, because, as I’m sure you’ve guessed, I’m a bit of an elitist when it comes to food and, well, most everything else; but hear me out. Some of the produce that’s maybe a little too ripe, but still edible, and can’t be sold at full price gets bunched into large plastic bags and sold for a dollar a piece…and it’s perfect for sorbets and baking. Bananas and persimmons are great for sweet moist dessert breads, and mangos, cantaloupes, and honeydews are great for sorbets.
So take a discerning look and avoid anything covered in brown soft spots on the verge of spoiling. The mangos I bought when I developed this recipe were $1 and it was the best, most natural sorbet I’ve ever had. So how does this affect you if you don’t live close to the Berkeley Bowl Supermarket? It doesn’t. But when possible, be on the lookout for supermarkets that sell discounted produce, because sometimes the most bruised and battered fruits and veggies are worth the investment.
Homemade Mango Sorbet Recipe
- 3 cups of ripened (really ripened) fresh mango flesh
- 1 cup sugar
- ½ cup water
- 2 tblsp of fresh lime juice
- 2 tblsp Patron Tequila
Dissolve the sugar in the water in a small saucepot on medium heat. Once the water is clear you have a simple syrup. Combine the simple syrup, mangos, lime juice and tequila in a blender and puree until all the mango chunks are gone.
Let the mixture cool completely in the fridge for at least an hour before pouring it into your ice cream machine.
Follow the instructions of your ice cream maker and store in the freezer to harden completely, which will take anywhere from 1-2 hours, and enjoy.
- the liquor adds a nice depth of flavor to this sorbet, and if you wanted, you could substitute an orange liquor, Grand Marnier, or triple sec.
- The alcohol also helps prevent the sorbet from getting too icy and hard to spoon since alcohol has a lower freezing point.
We’d love to hear from you. Try out this mango sorbet recipe and let us know what you think by leaving a comment below.