Yuzu Mango Sorbet

Yuzu Mango Sorbet

Bright mango sorbet gets a tart lift from yuzu juice for a refreshing frozen finish.

Total 6 hr 5 min Makes 6 servings Calories 180/serving

Dietary

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

Ripe mango puree is sweetened with a simple syrup and brightened with tart, floral yuzu juice, then churned into a smooth, scoopable sorbet. The yuzu balances the mango's sweetness without masking it, making this a light, palate-cleansing dessert for warm weather or after a rich meal.

Ingredients

  • 4 cups ripe mango, peeled and chopped (about 4 mangoes)
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup yuzu juice
  • 1 tablespoon lime juice
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon fine sea salt

Method

  1. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar fully dissolves, about 3 minutes, then remove from heat and let the syrup cool to room temperature.

  2. Place the chopped mango in a blender and puree until completely smooth, scraping down the sides as needed.

  3. Add the cooled sugar syrup, yuzu juice, lime juice, corn syrup, and salt to the blender. Blend until fully combined and silky.

  4. Pour the mixture through a fine-mesh strainer into a bowl to remove any fibrous bits, then cover and refrigerate until thoroughly chilled.

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

  6. Transfer the sorbet to a freezer-safe container, smooth the top, and freeze until firm.

  7. Scoop into chilled bowls to serve.

Related recipes

Rate this recipe

★ 4.3 (1)

Yuzu Mango Sorbet

Ripe mango puree is sweetened with a simple syrup and brightened with tart, floral yuzu juice, then churned into a smooth, scoopable sorbet. The yuzu balances the mango's sweetness without masking it, making this a light, palate-cleansing dessert for warm weather or after a rich meal.

6 hr 5 min 6 servings 180 cal

Ingredients

  • 4 cups ripe mango, peeled and chopped (about 4 mangoes)
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup yuzu juice
  • 1 tablespoon lime juice
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon fine sea salt

Method

  1. 1

    In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar fully dissolves, about 3 minutes, then remove from heat and let the syrup cool to room temperature.

  2. 2

    Place the chopped mango in a blender and puree until completely smooth, scraping down the sides as needed.

  3. 3

    Add the cooled sugar syrup, yuzu juice, lime juice, corn syrup, and salt to the blender. Blend until fully combined and silky.

  4. 4

    Pour the mixture through a fine-mesh strainer into a bowl to remove any fibrous bits, then cover and refrigerate until thoroughly chilled.

  5. 5

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

  6. 6

    Transfer the sorbet to a freezer-safe container, smooth the top, and freeze until firm.

  7. 7

    Scoop into chilled bowls to serve.