Mango Sorbet

There is nothing better in this WORLD than knowing that youโ€™re having a container full of frozen Mango dessert in your freezer. This is true, at least for me. ๐Ÿ˜‰ So, I made some Mango Sorbet recently with just a few staple ingredients. The sorbet was smooth, light and oh so good. Should I mention that it’s a gluten-free, lactose-free and vegan version, sounds better! Then donโ€™t think much, just try it and let me know about your experience. ๐Ÿ™‚

Mango Sorbet
Mango Sorbet

Mango Sorbet

Serves: 4-5

Ingredients

  • Ripe Mangoes- 3
  • Granulated sugar white/brown- ยฝ cup/100g
  • Water- ยฝ cup/118 ml
  • Juice of 1 lemon

Method

Add sugar and water in a saucepan, make a simple syrup by stirring the mixture over medium heat until the sugar granules melt completely.

Peel and cut the mangoes into cubes. Blitz in a food processor until smooth puree forms, keep aside. Weโ€™ll be needing 2 cups of Mango Puree to make this sorbet if youโ€™re having excess puree you can always freeze that for later use.

Now in a bowl add mango pulp, simple syrup, and lemon juice. Whisk well until everything mixed uniformly. Alternately you can do this in your food processor too.

If youโ€™re using an ice cream maker, then transfer the mango mixture to an airtight container. Chill in the refrigerator for 3-4 hours, preferably overnight. On the next day churn mango mixture in your ice cream maker according to the makerโ€™s instructions. Youโ€™ll get a soft-serve consistency after 20 minutes of churning. You can have this immediately, for a more firm version freeze the sorbet in a container for 3-4 hours.

If youโ€™re not using an ice cream maker, then pour the mango mixture in an aluminium container (cake tins work best). Freeze for 2 hours, then take out the pan from freezer, stir vigorously with a fork. Return the pan to the freezer again and do this fork stirring after every 1 hour for at least 4-5 times or until you get the desired soft serve thickness. Keep the pan covered in the freezer for next 3-4 hours.

Scoop out and serve refreshing Mango Sorbet with some honey drizzled on top. Pair it with your favourite cake slice or enjoy on its own.

Note:

If the Mango Sorbet becomes too much hard to scoop out, let it sit for 10 minutes at room temperature, then serve.

Mango Sorbet
Mango Sorbet
Rate
Share

Leave a Comment

Your email address will not be published. Required fields are marked *

*