Mango sorbet made with Moroccan Preserved Meyer Lemon Paste. Because it's 86 F in Los Angeles and we're not jealous...
1 bag (16 oz) frozen mango chunks
1 TBS Moroccan Preserved Meyer Lemon Paste
1 TBS Honey (Or to taste if you have a sweet tooth - frozen mango are usually not the sweetest pick from the tree. Some recipes go as high as ⅓ cup)
Peel from ½ Meyer lemon (optional)
Blend ingredients until smooth. Freeze.
Blend sorbet in the morning. Freezer breaks in the afternoon. Breathe.
Buy vanilla ice cream and fresh mint. Fill a cooler with ice, place it outside the back door in the shade (it's January and this is San Francisco).
Serve two scoops of mango sorbet (soft but formed) with one scoop ice cream (more frozen and better formed) with a sprig of fresh mint and call it a 'creamsicle.'
For a creamier version: add one 14 oz can of coconut milk before blending.
If mangoes are in season at your grocer, replace bag of frozen with 3-4 fresh mangoes, peeled.