Mango Sorbet

Name: Mango Sorbet
Prep time: 15 min
Cook time: 5 min
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: Dessert Parlour
Ingredients: 3 large ripe mangoes (about 700 g flesh), peeled and chopped; 150 g caster sugar; 150 ml Water; 1 lime, juiced; 1 pinch Salt

Bright, velvety sorbet that tastes like biting into a perfect ripe mango, sharpened with a squeeze of lime.

Dessert Parlour · Desserts · prep 15 min · cook 5 min · waiting 5 h · serves 6 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

3 large ripe mangoes (about 700 g flesh), peeled and chopped
150 g caster sugar
150 ml Water
1 lime, juiced
1 pinch Salt

Method

Heat the sugar and water in a small pan over medium heat, stirring, for 3–4 min until the sugar dissolves and the syrup is clear. Cool.
Blend the mango flesh with the syrup, lime juice and salt until completely smooth. Taste: it should be a little sweeter than you'd like, as freezing dulls sweetness.
Chill the purée for 1 hour.
Churn in an ice-cream machine until thick, then freeze until firm. Without a machine, pour into a shallow tray and freeze, beating with a fork every 45 min, 3–4 times, until smooth and frozen.
Leave out for 5–10 min before scooping.

Tips

Fragrant Alphonso or Ataulfo (honey) mangoes give the best flavour and least stringy texture.
Frozen mango chunks blended with the syrup make a quick soft-serve version you can eat at once.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Flavor Bender Chocolate Covered Katie

Open Mango Sorbet in Nouns Cooking