Mango sorbet (global) Recipe
Global · Dessert · 15 min total
A refreshing and creamy mango sorbet made with ripe mangoes, perfect for cooling down on a hot day. This easy recipe requires no ice cream maker.
15
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 ripe mangoes (about 2 lbs), peeled and cubed
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lime juice
- 1 pinch salt
Instructions
- In a small saucepan, combine sugar and water. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely.
- Place mango cubes in a blender or food processor. Add the cooled sugar syrup, lime juice, and salt. Blend until very smooth, scraping down sides as needed.
- Pour the mixture through a fine-mesh strainer into a bowl to remove any fibers. Press on solids; discard them.
- Chill the mixture in the refrigerator for at least 1 hour, until cold.
- Pour the chilled mixture into a shallow dish (like a 9x13 inch pan). Freeze for 1 hour.
- Remove from freezer and stir with a fork, breaking up any ice crystals. Return to freezer. Repeat this process every 30 minutes for 2-3 hours, until sorbet is firm but scoopable.
- Alternatively, if using an ice cream maker, churn according to manufacturer's instructions, then freeze until firm.
Tips
- For a smoother texture, use an ice cream maker.
- If sorbet becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
- Store in an airtight container in the freezer for up to 2 weeks.
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