Mango sorbet is a delightfully refreshing and tasty frozen dessert made with mangoes, sugar, lemon juice. No ice cream maker required. If you are looking for low fat relatively light summer dessert instead of ice cream, sorbets are your best bet.
Made with just three ingredients this homemade sorbet is perfect to cool down on hot summers when mangoes are also in season. Do make a batch now and enjoy!
Ingredients3 Mangoes ripe, large OR 4 cups mango puree
1 cup sugar
1 cup water
1 tablespoon lemon juice
Method- Pick, rinse and peel 3 large ripe mangoes well. Cut them into chunks. If you are using frozen mango chunks you will need around 4 cups of it. The mangoes I used were super ripe and almost mashed.
- Transfer the mango chunks to a blender jar and blend to a smooth puree or pulp. You will need three cups fruit puree for this recipe.
- Combine 1 cup with 1 cup water in a sauce pan. I have used raw organic sugar so the color is dark.
- Cook in medium heat until the sugar dissolves completely and the syrup turns very slightly sticky. Set aside to cool completely.
- Once the sugar syrup has cooled to room temperature mix it with mango puree and also add lemon juice.
- This is your sorbet mixture.
- Transfer mixture to an air tight container and freeze for 3-4 hours.
- Once the mixture starts to freezer, transfer the mango sorbet mixture to a blender jar or food processor jar and blend for 2 minutes. You can also use an electric beater and beat in the container itself. The idea is to beat the ice crystals as much as possible. Do this step every 2 hours for 2 more times.
- After final blending transfer to airtight container and freeze for 8-12 hours.
- Scoop and serve delicious mango sorbet as required.