Mango sorbet recipe
Mango sorbet recipe. A delicious and refreshing sorbet made with just 3 ingredients: mango, lemon juice and sugar.
During my childhood days, I used to be a crazy fan of ice creams. I was lean so my parents did n’t mind buying ice creams for me everyday. When I grew up, I found ice creams to be of high calories and sweetness. These days, I have ice cream hardly once in three months. Believe me!
Two years back, I was introduced to sorbets by my close friend. Though sorbets are not as creamy as ice creams, they still taste great. Also, sorbets are fresher and have less calories than ice creams. I would say sorbet has changed my life.
I had tried watermelon sorbet and grape sorbet before. They taste so delicious! This summer, I wanted to try something different. So I tried out this sweet and rich mango sorbet. I was awestruck because this mango sorbet has a creamy texture almost matching the texture of a mango ice cream.
Considering the sweetness, calories, price, artificial flavor, freshness etc., I cannot begin to tell you how good mango sorbet is. Mango sorbet is nothing but fresh fruit and little sugar.
To make mango sorbet, always choose mangoes that are really ripe. Compared to other sorbets like grape sorbet, mango sorbet requires less sugar as the ripe mangoes are already sweet.
It is the season of mangoes. Savor every second of summer by making and eating this mango sorbet. Enjoy a scoop of this creamy mango sorbet before summer is over. Trust me, it is that good!
Preparation Time. 5 minutes + 13 hours freezing time
Cook Time. 3 minutes
Recipe Cuisine. World
Recipe Category. Dessert
Mango pulp – 1 cup
Sugar – 1/2 cup
Water – 1/2 cup
Lemon juice – 1 tablespoon
1. In a pan, bring water and sugar to boil. Sugar should dissolve completely. Switch off and let it cool down. Sugar syrup is ready.2. Meantime, peel the mangoes and discard the pit. Slice the mango pulp roughly and add it to the blender. Blend until smooth. It is okay if we have tiny pieces of mango here and there.
3. Once the sugar syrup has cooled down completely, add it to the blender along with lemon juice. Blend until smooth.
4. Pour the mango puree into a freezer safe airtight container and freeze it for one hour. Then take it out and using a fork, bring the frozen edges into the center. Alternatively, for a creamier sorbet, you can blend it again in a blender. Transfer it again to the same freezer safe airtight container. Every 30 minutes for 4 hours, repeat this step by stirring the sorbet very well using a fork or blender.
5. Transfer it to a freezer safe airtight container, and freeze it for 8 hours or until hard.
Now, Mango sorbet is ready!
- You can add honey and corn syrup for sweetness instead of making the sugar syrup.
- Adding lemon juice is mandatory because it helps with the texture of the sorbet.
- Choose ripe and sweet mangoes. I used alphonso mangos.
- For a faster process, you can freeze the mango pulp and then add the frozen mangoes to the blender along with 3 cups of frozen ice and honey. Blend it and freeze it until sorbet hardens.
- The more you blend it again and again, the texture would be that smooth.
- You can make the same sorbet using an ice cream maker and it will result in a creamy and smooth texture sorbet equivalent to a mango ice cream.
Mango sorbet recipe below: