Vibrant and refreshing with sweet, juicy mango flavor, Mango Sorbet has a luscious texture – the perfect way to savor the bright, exotic taste of fresh mangoes.
Sorbet is my favorite way to really enjoy the pure, natural flavor of fruits. There is no added cream or milk to mellow or dull the flavor. A little lime or lemon juice, a little sugar, and a pinch of salt accentuate the flavors and add a brilliant zing.
The texture of mango flesh makes the most amazing luscious and smooth sorbet. Since they are so naturally sweet, only a small amount of sugar is added. I always add a pinch of salt to sweets, it really brightens the flavor.
Mango Sorbet is easy to make. No sugar syrup is needed if you have the mangoes at room temperature so the sugar can dissolve. Simply puree the mangoes with sugar, lime juice, water, and a few pinches of salt. Chill until cold, then churn in an ice cream machine. Put into a freezer safe container and freeze for 4 hours.
- 1 lb (454g) mango flesh from about 1 1/2 lbs (680g) fresh mango (to yield 1 1/2 cups puree) room temperature
- 2 teaspoons fresh lime or lemon juice, or to taste
- 2 tablespoons water
- 1/3 cup sugar, or to taste
- few pinches salt
- Puree mango to yield about 1 1/2 cups puree.
- Add lime, water, sugar, and salt and process until very smooth and sugar dissolves.
- Taste and adjust sugar, lime, and salt as necessary.
- Strain mixture through a fine mesh strainer into a refrigerator safe bowl.
- Refrigerate until well chilled.
- Churn in ice cream machine until thick, about 20 minutes.
- Put in freezer safe bowl and freeze until firm, about 4 hours.
- To serve, let rest on counter a few minutes before scooping.