Mango Sorbet is a refreshing tropical treat that’s perfect for warm days or whenever you’re craving something sweet and light. This simple sorbet recipe captures the essence of ripe mangoes with a hint of lime, creating a smooth and flavorful dessert that’s easy to make and even easier to enjoy.
Let’s take a look at the ingredients that make this delightful sorbet come together.
INGREDIENTS
- Mango Puree: You’ll need about 1 ½ cups of fresh mango puree, made from ripe mangoes. This provides the sweet, tropical base for the sorbet.
- Lime Juice: Fresh lime juice adds a zesty brightness to the sorbet, balancing the sweetness of the mango.
- Sugar: 1/3 cup of sugar helps to sweeten the sorbet and ensures a smooth texture when frozen.
- Water: 2 tablespoons of water are blended with the mango to help create a smooth and silky texture.
- Salt: A few pinches of salt enhance the flavor and balance the sweetness.
INSTRUCTIONS
- Step 1: Blend the Mango
- Start by peeling and chopping your ripe mangoes. Place the mango pieces into a blender and blend until smooth, yielding about 1 ½ cups of mango puree.
- Step 2: Combine Ingredients
- Add the mango puree to a blender along with 2 tablespoons of water, 1/3 cup sugar, freshly squeezed lime juice, and a few pinches of salt. Blend again until the mixture is smooth and the sugar is fully dissolved.
- Step 3: Adjust Flavor
- Taste the mixture and adjust the sweetness or tartness as needed by adding more lime juice or sugar, depending on your preference. Blend again to ensure everything is well combined.
- Step 4: Strain and Chill
- For an ultra-smooth texture, strain the blended mixture through a fine sieve into a bowl to remove any fibrous bits. Once strained, place the bowl in the refrigerator and chill the mixture until it's thoroughly cooled.
- Step 5: Churn the Sorbet
- Once the mixture has cooled, pour it into your ice cream maker. Churn the mixture for about 20 minutes, or until it thickens to a soft-serve consistency.
- Step 6: Freeze and Set
- Transfer the churned sorbet into a freezer-safe container and place it in the freezer. Allow it to freeze for about 4 hours, or until the sorbet is firm and scoopable.
- Step 7: Serve
- Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. Scoop the sorbet into bowls or cones, and enjoy this refreshing mango delight!
Serving and Storage Tips
- For the best texture, serve the Mango Sorbet after it’s been in the freezer for 4-5 hours. This will allow it to firm up while still being scoopable and smooth.
- Garnish the sorbet with fresh mint leaves or a sprinkle of shredded coconut for an extra touch of tropical flair.
- If you have leftovers, store the sorbet in an airtight container in the freezer for up to 1 week. Before serving, let it sit at room temperature for a few minutes to soften slightly.
- Sorbet can also be served as a palate cleanser between meals at a special dinner or event. Its light, fruity flavor makes it perfect for refreshing the taste buds.
Helpful Notes
- If you don’t have an ice cream maker, you can still make this sorbet by freezing the mixture in a shallow dish and stirring every 30 minutes until the texture is smooth and frozen.
- For a slightly creamier sorbet, try adding a tablespoon of coconut milk to the mixture. It complements the tropical flavor of the mango beautifully.
- If you want a stronger lime flavor, increase the amount of lime juice to your preference. A touch more acidity can elevate the overall flavor.
Tips from well-known chefs
- Gordon Ramsay: Always use the ripest, sweetest mangoes you can find for the best flavor in your sorbet.
- Nigella Lawson: Don’t be afraid to experiment with other tropical fruits, like passion fruit or pineapple, to create a variety of flavors in your sorbets.
- Alain Ducasse: For a more intense mango flavor, try reducing the water content slightly or using mango juice instead of water.