Okay, I’m gonna say it: I’m a sorbet girl! I’m not saying that ice cream isn’t amazing because believe me, it is. But, on sticky, humid Summer days, ice cream can often be heavier than I’d like it to be. So when the heat is unbearable and I’m looking to be rejuvenated, I look to sorbet.
Made in less than 15 minutes, this delicious Mango Sorbet is the perfect way to beat the heat! Each spoonful is not only ice-cold but also chock-full of exuberant, fruity flavor. You’re gonna want a scoop (or two) of this!
HOW TO MAKE MANGO SORBET
When the sun is scorching and the sweat is dripping, the last thing I’m looking to do is exert energy in the kitchen. I want fun, easy recipes that can be made in a flash! Sorbet is a go-to recipe in my home come Summertime. After you’ve given it a try, it’ll be a staple in yours too!
Here’s all it takes:
Mangoes (Peeled and Diced)
Mangoes are tropically sweet, juicy and aromatic. The bright, vibrant color and soft texture of the flesh makes for a beautifully luscious sorbet.
Sugar
Added sugar enlivens the natural sugars from the fruit and creates a delectable sweetness.
Water
Liquid helps to smooth out the texture and add body.
Lime or Lemon Juice
Either one will intensify the fruity flavors and add a subtle tanginess.
TIP: For maximum zestiness, add in a teaspoon of the zest of your lime or lemon!
SORBET VARIATIONS
If you’re not a mango maniac like I am, or you’re looking to diversify your sorbet game, change it up! Feel free to use this recipe as a guideline for alternate varieties; pineapple, peaches, strawberries and even cherries are all great options. Heck, create a few flavor combinations! Mango and papaya? Watermelon and mint? Drooling.
SORBET 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!
GRANDBABY CAKES FROZEN FRENZY
It’s gonna be a long, hot Summer y’all! Be sure to equip yourself by tucking a few light frozen dessert recipes under your belt. Delightfully simple, unique and invigorating, Grandbaby Cakes frigid fare is sure to please!
Check it out:
- WATERMELON ICE CREAM FLOATS
- NO CHURN BLUEBERRY CHEESECAKE ICE CREAM
- BLOOD ORANGE FROZEN YOGURT
- FROZEN YOGURT BARK
*Did you make this recipe? Please give it a star rating and leave comments below!*
Mango Sorbet Recipe
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.
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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!!