Mango Rum Sorbet With Toasted Pistachios

1. 1

   Peel and cube each mango. (Slice the peeled mango vertically, then horizontally, and pry the sections from the pit.)

2. 2

   In a saucepan over medium-high heat, combine water and sugar and cook, stirring, just until the sugar dissolves. Set aside to cool.

3. 3

   When the water and sugar mixture is cool, pour into a food processor. Add the lime juice, rum, and cubed mango. Puree until smooth.

4. 4

   Chill the mixture thoroughly, 3-4 hours or overnight.

5. 5

   Process the mango puree in an ice cream maker according to the manufacturer's directions.

6. 6

   While the sorbet is processing, toast the pistachios lightly in a pan over medium heat, stirring, until light brown. Remove to cool and chop the nuts coarsely.

7. 7

   Fold the toasted pistachios into the finished sorbet and let the sorbet harden in the freezer for a couple of hours before serving.

* Per serving · 4 servings · Values may vary.