Naturally creamy mango sorbet, with fresh mangoes, lime juice, simple syrup.
Mango, Lime, Sugar. These ingredients are just destined to be together in a sorbet! A perfect way to cool off on a hot day.
Sweet mangoes have a rich and creamy texture that pairs beautifully with lightly tart lime juice.
The mango helps with this a bit, but if you’re not planning on eating the sorbet right away, adding a few tablespoons of some type of high-alcohol spirit to the sorbet really makes a difference. The alcohol’s lower freezing temperature keeps the sorbet from becoming too icy.
If you don’t want to use alcohol, you can add a few tablespoons of corn syrup. It won’t be as effective as alcohol at preventing ice build-up, but it will help.
We’ll also start with a simple syrup to make our sorbet. Sugar crystals attract other sugar crystals. So if you dissolve them in water first to make your sorbet, there’s less of a chance they’ll crystallize quickly.
Mango sorbet
ingredients
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1 Cup sugar
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1 Cup water
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3 ripe mangoes (about 2 1/2 pounds)
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3 tablespoon lime juice
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prize Salt
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2 tablespoons tequila, rum, or vodka (optional) OR 2 tablespoon light corn syrup
method
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Making Simple Syrup:
Heat the sugar, salt, and water in a medium saucepan until the sugar and salt are completely dissolved. Set aside to cool.
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Prepare mango:
Use a vegetable peeler to peel the outer skin of the mangoes. Then cut the flesh off the large, flat, white pit in the middle of the mango. Discard the seed and shell. Roughly chop the mango flesh. You should have about 3 1/2 to 4 cups of chopped mango.
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Mix mango, simple syrup, lime juice:
Place the mango chunks, simple syrup, and lime juice in a blender. Mix until completely smooth.
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Cool:
Pour into a medium bowl, cover with plastic wrap and refrigerate until completely cool.
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Processing in the ice cream machine:
When you’re ready to add the chilled lime mango puree to your ice maker, mix in tequila, rum, vodka (if using), or corn syrup.
Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker’s directions.
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Freeze until firm:
Transfer the mixture to a plastic container and freeze in your freezer until firm, at least 6 hours.
Links:
Making ice cream without an ice cream maker – tips from David Lebovitz
Tips to make your ice cream softer – more tips from David Lebovitz
Mango Sorbet by Serious Eats
| nutritional information (per serving) | |
|---|---|
| 175 | calories |
| 0g | Fat |
| 45g | carbohydrates |
| 1g | protein |
