I seriously adore mango sorbet. I used to always grab a pint of Haagen Daz when I got a craving but now I just take a little time and make it fresh. This mango sorbet is super refreshing and beyond easy to make. No need for store-bought anymore my boos.
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How to Make Mango Sorbet
Step 1: The Mix-up First up, wrangle all those juicy, ripe mangoes and whatever pals they’re bringing to the sorbet soirée (you know, sugar, a dash of lemon juice, maybe a whisper of mint?) and introduce them to the whirling wonderland of your food processor. Hit that pulse button and let ’em dance until they’re smoother than a jazz tune on a summer night.
Step 2: Churn Next, cue the dramatic entrance for… the ice cream maker! 🍦 Scoop that mango-y masterpiece into the bowl of the churner and let it do its thang. Follow your machine’s instructions because, like us, each one’s got its own groove. It’ll spin your mango mixture into the dreamy, creamy-like (but oh-so-dairy-free) sorbet you crave.
Step 3: Freeze! Now, patience, my sweet sorbet sultans. Scoop your churned, semi-firm sorbet into a freeze-safe container. Pop that golden goodness into your freezer and let it chill. We’re talking at least an hour, or until it’s firm enough to hold its own against your dessert spoon. It’s a freeze fiesta and everyone’s invited!
Mango Sorbet Recipe
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Ingredients
- 4 mangoes peeled and diced
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp lime juice up to 2 tbsp/ can also use lemon juice
Instructions
- Add each ingredient to a food processor. Pulse until smooth.
- Transfer mixture from food processor into an ice cream maker.
- Churn mixture according to your machine's manufacturer's instructions.
- Place in a container and freeze for at least an hour in your freezer or until firm.
Notes
Nutrition
Storage
Store sorbets in sturdy airtight containers with minimal headspace. Avoid placing the sorbet in the door of your freezer where temperatures fluctuate; thawing and refreezing will cause the sorbet to become icy and grainy. Any homemade sorbet is best eaten fresh so be sure to enjoy it within 1-3 days!
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Just made this today it is so good!!!
gorgeous, wow, and sorbet is so refreshing, compared to ice cream, mango is great too for that unique flavor, thank you!
If you use buttermilk instead of water, you have sherbet–just sayin’. And it is delicious, too. I freeze 2–2 1/2 cups of fruit–peaches, nectarines, plums, various berries–1/2 to 1 cups of sugar, or to taste–1 to 1 1/2 cups of buttermilk–a pinch of salt, a small bit of lemon, lime, or orange juice and or zest…..put it in the food processor, the fruit straight from the freezer…whir…eat immediately. The taste of summer year round.
As you can see, I cook by feel. Measurements are changeable and adaptable.
Love that suggestion!!