Mango Sorbet.
If you’re looking for a refreshing and delicious dessert to beat the heat, you’ve come to the right place. My Mango Sorbet recipe is not only easy to make but also packed with flavor and nutrients.
To make my Mango Sorbet, you’ll need just a few simple ingredients, including ripe or frozen mangoes, sugar, water, and lemon juice. Blend them all together until smooth, then freeze the mixture in an ice cream maker until it reaches the desired consistency. The result is a creamy and fruity dessert that’s perfect for hot summer days.
What makes my Mango Sorbet recipe stand out is the use of high-quality ingredients and the perfect balance of sweetness and acidity. Plus, it’s a healthier and vegan-friendly dessert option compared to other ice cream or sorbet flavors, as it doesn’t contain any animal products.
Whether you’re a seasoned cook or just starting out, my easy-to-follow Mango Sorbet recipe is sure to be a hit. So why not try it out today and treat yourself to a delicious and nutritious dessert?
In this recipe, I use an Ice cream maker for the Kitchen Aid mixer, click the link in the recipe card to purchase from Amazon.
Easy to make Mango Sorbet
Easy Mango Sorbet
Ingredients
- 200 ml Simple Syrup
- 400g Frozen Mango Chunks Or 2 Fresh Mangos
- 1 Lemon
Instructions
- The night before you want to make the Sorbet, place the ice cream maker in the freezer, you want to get it as cold as possible.
- Partially thaw the frozen Mango chunks, once soft place the frozen Mango chunks into the blender. Blend the mango until creamy.
- If using fresh Mango, use a vegetable peeler to peel the outside peel of the two mangoes. Then cut the flesh away from the large white seed in the centre of the mango. Throw away the seed and peel. Cut up the mango flesh.
- Slice the lemon in half and Juice into a cup.
- Add the 200ml of Simple Syrup to the Mango puree
- Add 2 Tbsp of Lemon Juice to the mixture
- Blend again for 30 seconds
- Remove the Ice cream maker from the freezer, leave this until the last possible minute. Pour the Mango sorbet into the ice cream maker and mix for 15 minutes.
- Once churned, the mixture should be soft. Serve straight away or if you prefer a firmer texture, place into an air tight container, a 2 litre one will be sufficient, cover the top of the sorbet with plastic wrap (this will prevent ice crystals from forming) and place in the freezer for a couple of hours.
- Serve and Enjoy!
