Like most people, I'm usually somewhat resistant to change. Don't fix what ain't broke, right? So I was a bit apprehensive when I got my December/January issue of Fine Cooking, and read that they were planning some changes for the magazine and website. I got busy with the holidays and forgot about it. Then I opened my mailbox a week or two ago and pulled out the February/March issue. It definitely looked a bit different, but good. I've had time to read through the entire issue now, and I think I like it. There are a number of things I want to try, including making croissants (one of the things I'd like to accomplish in 2009).
I don't read magazines straight through. I thumb through the whole thing when I get it, just to get an idea of what's in there. But then I jump around, depending on what's most appealing and how much time I have at the moment. So it took me a few days to get around to reading the article on oranges. I like oranges, but don't really go out of my way to cook or bake with them. For instance, much as I love chocolate, I'm not that big a fan of chocolate and orange together. And for savory recipes, I love lemon, but never really thought about using oranges. Then I saw the recipe for Blood Orange and Mango Sorbet. Now that sounded really good.
The recipe calls for juicing blood oranges and cutting up fresh mangos. I took a couple shortcuts. =) I needed 2 1/2 cups of the orange juice. Fortunately, Anna over at Cookie Madness had a post about blood orange juice a few days ago. I was able to find cartons of it at Central Market. And for the mango, I actually used frozen mango chunks (12 ounces). I pureed the mango pieces with the orange juice in my blender. Then I heated a cup of the puree with a cup of sugar just until the sugar was dissolved, and mixed it back into the rest of the orange/mango mixture. I added the tablespoon of lemon juice called for in the recipe, but didn't have any orange zest since I just bought juice. And the great thing about using the frozen mango is that the mixture was quite cold, so I didn't have to wait for it to chill before churning it. (Keeping a canister in the freezer all the time is great for spur of the moment frozen concoctions.)
The verdict? This one was a hit with everyone! Brianna and Gillian loved it, and Jamie really liked it too. I kept sampling it all afternoon. =) The flavor is a great combination of sweet and tart--very refreshing. And the color is lovely. I'll definitely be making this sorbet again.
I'm also submitting this to Ivonne over at Cream Puffs in Venice for her Magazine Mondays event. If you want to try this sorbet, you can access the original recipe here. (Right now, at least, it's available whether you subscribe to Fine Cooking's website or not.)