Bruschetta and Roasted Potatoes, with Mango Sorbet

Steps For Mango Sorbet:

1. Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until the food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!
2. Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keep in the freezer for up to 2 weeks!

Steps For Roasted Potatoes:

1. Preheat the oven to 425 degrees F and line 1 large baking sheet with parchment paper.
2. NOTE: If doubling/multiplying the recipe, be sure not to crowd the baking sheet or add too many potatoes to the oven at once or they will have a hard time roasting and will steam instead, producing mushier, less browned / crispy potatoes.
3. Add chopped potatoes (~1/4 – 3/8-inch cube thick) to the baking sheet and drizzle with avocado oil. The potatoes should be coated but not soaking in oil. Then add salt, pepper, and rosemary, cilantro, lemon and toss well to combine.
4. Roast until golden brown and crispy, or about 20-25 minutes (maybe longer). You'll know they're done when golden brown on the bottom and edges and tender in the center.
5. Enjoy immediately with sides and sauces of choice. We prefer ketchup or hot sauce. Aioli would also be tasty.
6. Store cooled leftovers in the refrigerator up to 3-4 days (not freezer friendly). Reheat in the microwave or on a cast iron skillet over medium heat.

Steps For Bruschetta:

1. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.
2. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes.
3. Meanwhile, toast bread: Preheat oven to 400°. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
4. Spoon tomatoes on top of bread just before serving. Add extra cheese on top if needed (optional).