I’m a big fan of Ina Garten, the Barefoot Contessa, on the Food Network. I like looking at her kitchen and the fact that she never seems to get upset or irritated. In my mind I realize that her show is taped so if something goes wrong, we wouldn’t see her throwing a tantrum and having a cuss fest. I guess I like to dream a little bit and see the fancy kitchen, the big, wonderful house, the Hampton style living and her shiny hair. Granted, the last one it weird, but she has the shiniest hair for a person not in a shampoo commercial.

In one of her programs she made a mango sorbet that was then made into a bombe with two other types of ice cream and frozen, and sliced for dessert. The sorbet looked good and easy so I thought I could try it.

And I did. It was good and refreshing. My husband is a big frozen treats fan so I thought I’d make some and see what his reaction was. He was like Mikey in the old Life Cereal commercials: He liked it!

Unfortunately I had to change the recipe a bit because I did not have any orange juice. I added a teaspoon of lemon juice and 1/4 of a cup of apple juice in its place.

Here’s Ina’s recipe from the Food Network website:

Mango Sorbet:
3/4 cup sugar
5 large ripe mangoes, peeled and seeded
1/4 cup freshly squeezed orange juice
1/4 teaspoon kosher salt
Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
Yield: 1 1/2 quarts; 6 servings

Now, if I can get the recipe for shiny hair, I’d be all set!