Mango Moscato Sorbet #SundaySupper

It’s time to raise your glass as we toast National Moscato Day! This year, the #SundaySupper crew is teaming up with Gallo Family Vineyards to bring you a fresh and innovative assortment of recipes in celebration. My contribution to the party is this silky mango sorbet, with a surprising twist–it’s made with Moscato wine.

With summer just around the corner, a well-chilled Moscato is an ideal food companion as it’s light, crisp, and not overly sweet. On a hot day, that spells refreshing to me. But beyond its drinkability, Moscato works well in a variety of dishes, from sweet to savory. Despite its recent rise popularity (it’s currently the second most popular white varietal), the Muscat grape itself is thought to be the oldest domesticated grape variety. It’s even versatile enough to become a raisin or to be enjoyed as a table grape. As someone who has stayed true to reds all these years, I wonder what else I’ve been missing!

Just how versatile is it? You may recall, I recently made these stuffed pork chops with a Moscato gravy which received rave reviews from the family. As you can see from the line-up below, there’s no shortage on creativity when it comes to cooking with Moscato. As for this sorbet, it’s as light and refreshing as the wine itself. The creaminess of the ripe mangoes give it the richness of ice cream on the palate without taking a big toll on the waistline. Win-win, right?

Thanks to Gallo Family Vineyards, we now have a day designated for celebrating this special wine. It’s available in red, white, and pink, and Gallo is providing a $1 off coupon to help get this party started. Use the to find some near you, then enjoy these recipes we’ve prepared for you today, starting with this sorbet, of course.

Start by preparing the simple syrup in advance and allowing that to chill. Once all the ingredients are properly chilled, puree the mangoes in the bowl of a food processor.

Transfer everything to your ice cream maker and whirl away.

It may still be too soft when the ice cream maker is finished, so transfer the bowl to the freezer until desired firmness is reached.

Sooooooo refreshing!

For fun, I made some ice cream sandwiches with toasted coconut wafers–YUM!

Here’s the printer-friendly version:

5.0 from 2 reviews

Mango Moscato Sorbet

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

This mango sorbet is creamy smooth with a little zip of Moscato and ideal on a warm summer's day or any day really.

Author: Anne Papina

Recipe type: Dessert

Cuisine: American

Serves: 6-8

Ingredients

• ½ cup sugar
• ½ cup water
• 1½ lbs cubed mango
• 1 tbsp lime juice
• ½ cup Gallo Moscato Wine, chilled
• Pinch salt

Instructions

1. Heat the sugar and water in a small saucepan, stirring until the sugar is all melted. Allow this to cool completely, then chill.
2. Place the mango in the bowl of a food processor, and process until completely pureed.
3. In a large bowl, mix together the simple syrup, the mango, lime juice, wine, and a dash of salt.
4. Transfer to an ice cream maker and prepare according to the manufacturer's directions.

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For more information about Gallo Family wines, visit their Web site.   You can also find Gallo on Facebook, Twitter, Instagram, and YouTube.

By the way, if you need a hand with pairings, Gallo has a fun and easy to use Food & Wine Pairing tool to help you out.

Tagged as: gallo, mango, moscato, sorbet