Mango Sorbet

Mango Sorbet

Churned from ripe mango puree, this sorbet turns out silky, bright, and intensely fruity.

Total 6 hr Makes 6 servings Calories 140/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Ripe mangoes blend with sugar syrup and lime juice into a smooth, dairy-free sorbet that tastes like concentrated summer fruit. A quick simple syrup keeps the texture scoopable instead of icy, and a splash of lime juice sharpens the sweetness. Serve it after a spicy meal or as a light finish to any warm-weather dinner.

Ingredients

  • 4 cups ripe mango, peeled and cubed (about 4 large mangoes)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon salt

Method

  2. Remove the syrup from the heat and let it cool to room temperature, about 15 minutes.

  3. Puree the mango cubes in a blender or food processor until completely smooth, scraping down the sides as needed.

  4. Add the cooled syrup, lime juice, corn syrup, and salt to the mango puree and blend until fully combined.

  5. Pass the mixture through a fine-mesh strainer into a bowl to remove any fibrous bits, pressing with a spatula to extract as much liquid as possible.

  6. Cover and chill the mixture in the refrigerator until cold, at least 2 hours.

  7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, slushy consistency, about 20 to 25 minutes.

  8. Transfer the sorbet to a lidded container and freeze until firm, at least 4 hours.

  9. Scoop into bowls or glasses and serve.

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★ 3.7 (1)

Mango Sorbet

Ripe mangoes blend with sugar syrup and lime juice into a smooth, dairy-free sorbet that tastes like concentrated summer fruit. A quick simple syrup keeps the texture scoopable instead of icy, and a splash of lime juice sharpens the sweetness. Serve it after a spicy meal or as a light finish to any warm-weather dinner.

6 hr 6 servings 140 cal

Ingredients

  • 4 cups ripe mango, peeled and cubed (about 4 large mangoes)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon salt

Method

  1. 1

    Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely.

  2. 2

    Remove the syrup from the heat and let it cool to room temperature, about 15 minutes.

  3. 3

    Puree the mango cubes in a blender or food processor until completely smooth, scraping down the sides as needed.

  4. 4

    Add the cooled syrup, lime juice, corn syrup, and salt to the mango puree and blend until fully combined.

  5. 5

    Pass the mixture through a fine-mesh strainer into a bowl to remove any fibrous bits, pressing with a spatula to extract as much liquid as possible.

  6. 6

    Cover and chill the mixture in the refrigerator until cold, at least 2 hours.

  7. 7

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, slushy consistency, about 20 to 25 minutes.

  8. 8

    Transfer the sorbet to a lidded container and freeze until firm, at least 4 hours.

  9. 9

    Scoop into bowls or glasses and serve.