We are so lucky to get mangos year round. Don’t miss trying out Mango Sorbet – it’s so easy to make and its creamy texture is so luxurious! It’s a great option for any dinner party or just at home!
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet. It’s such a great treat on a hot summer day!
Homemade sorbet is fresh fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
You make the best homemade Mango Sorbet with the following simple ingredients:
Fresh Mango: You’ll need about 2 mangos for this recipe. I always suggest using only fresh ripe mangeos that you cut yourself. I am not a fan of pre-packed fruit or frozen fruit, but you can cut up the fruit and put it in the freezer yourself. These “fresh” frozen mango chunks work well!
Fresh Lime juice: 3 tablespoons of lime juice should be enough, but I do like mine extra limey. – it adds a little zing.
Granulated sugar: You’ll need 2/3 cup sugar to sweeten the sorbet.
Water: Use 2/3 cup water to make the fruit puree.
Dark Rum: I tested this out and use 2 tablespoons
It only takes a few simple steps for this frozen treat.
1. Peel and chop the mangos
Peel and core them and then slice them into chunks, placing them into the blender.
2. Make the mango purée
Add the mangos to a high-powered blender with the water, sugar, lime juice, and salt. If you are using rum, then add it here. Then puree until smooth! Taste and add more lime and/or rum.
4. Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
5. Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled, 2 hours or overnight. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Here are some valuable tips to help you make the perfect sorbet that you can relish with those around you:
- The sorbet will be ready to serve about 4-6 hours after placing it in the freezer the first time. If you’re freezing it for longer, keep it at room temperature for about 10 minutes to soften it sufficiently for scooping.
- You can add coconut milk to give it depth.
Although a simple Mango Sorbet tastes great, you can add more flavors to make it extra special. Here are a few that go well with mango:
- Briottet Mangue(Mango) Liqueur – Add Mango Liqueur instead of rum into the final pureed mixture before freezing it to give it an extra mango boost!
- Ginger: Mango and ginger are a fabulous combination. When done right, the two flavors complement each other perfectly, resulting in a sorbet that is both refreshing and spicy! .
Frequently Asked Questions
How long does Mango Sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
Is Mango Sorbet vegan?
Yes, Mango Sorbet is vegan as it does not contain any animal products.
Is Mango Sorbet gluten-free?
Yes, Mango Sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
Can I use frozen mango to make sorbet?
Yes, frozen mango can be used to make sorbet. Simply thaw the mango before blending it with the other ingredients
The cherry on top
Sorbets are a great alternative to ice cream during the blazing hot summer days. With the many benefits of mangos, like a great Vitamin C source, low in sugar and calories, and a great source of folate and fiber, there’s all the more reason to try out this Mango Sorbet recipe.
You can also try different easy sorbet recipes using other fruits instead of strawberries. Watermelon, lemon, and raspberry are refreshing summer fruits and make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Try a few of these other ice creams!
Here’s the Mango Sorbet recipe!
- 2 large ripe mangos (about 2 pounds)
- ⅔ cups water
- ⅔ cup sugar
- 5 tsps fresh lime juice (1 or 2 limes)
- 2 tbsp dark rum (optional)
- Pinch of salt
- Peel the mangos and then cut away all the flesh, removing the pit, and chop into chunks.
- Add the mangos to a blender with the water, sugar, lime juice, and salt. If you are using rum, then add it here.
- Puree until smooth.
- Put in the puree into the fridge to chill for either a few hours or overnight.
- When chilled, remove from the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to harden.