Mango Sorbet (Print version)

Bright, smooth Mango Sorbet made with frozen mango, lime, and simple syrup. No ice cream maker needed.

# Ingredients:

For the syrup

01 - 1/3 cup (67 g) granulated sugar

02 - 1/3 cup (80 ml) water

For the sorbet

03 - 4 cups (560 g) frozen mango chunks

04 - 2 tablespoons fresh lime juice

05 - 1 teaspoon finely grated lime zest, plus more for serving

06 - 1/8 teaspoon kosher salt

# Instructions:

01 - Combine the sugar and water in a small saucepan. Warm over medium heat for 2-3 minutes, stirring until the sugar dissolves. Cool completely.

02 - Add the frozen mango chunks to a food processor. Pulse until the fruit breaks into small icy pieces, scraping down the bowl as needed.

03 - Add the cooled syrup, lime juice, lime zest, and salt. Process until very smooth and thick, about 2-3 minutes. Stop to scrape the sides so no chunks remain.

04 - Transfer the sorbet to a shallow freezer-safe container. Smooth the top, cover, and freeze for 1-2 hours until firm enough to scoop.

05 - Let the sorbet stand at room temperature for 5 minutes before scooping. Serve with extra lime zest if desired.

# Good to know:

01 - If using fresh mango, cube and freeze it until solid before blending.

02 - A food processor handles frozen fruit better than many narrow blenders.

03 - For the smoothest texture, serve the sorbet the same day it is made.

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