Mango Sorbet Recipe
International · Dessert · 15 min total
A refreshing and creamy mango sorbet made with ripe mangoes, perfect for a hot summer day.
15
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 ripe mangoes, peeled and cubed (about 4 cups)
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- In a small saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool completely.
- Place mango cubes in a blender or food processor. Add cooled sugar syrup, lime juice, and salt. Blend until smooth.
- Pour mixture through a fine-mesh strainer into a bowl to remove any fibers. Press on solids to extract as much liquid as possible. Discard solids.
- Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until thick and creamy.
- Transfer sorbet to an airtight container and freeze for at least 4 hours or until firm. Let sit at room temperature for 5 minutes before scooping.
Tips
- For a smoother texture, use very ripe mangoes.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sorbet soften slightly before serving for best texture.
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