The Best Mango Sorbet Recipe
This velvety mango sorbet is made with fresh ripe mangoes and stays smooth and scoopable, never icy. The easiest tropical summer dessert.
Servings: 8 servings
Ingredients
- 2 pounds fresh mango flesh about 4 to 5 Ataulfo or honey mangoes, or 3 large Kent, peeled and cubed
- 3/4 cup granulated sugar
- 3 tablespoons light corn syrup
- 1/3 cup water
- 3 tablespoons fresh lime juice
- Pinch of salt
- 1 tablespoon vodka optional, for an even softer scoop
Instructions
- In a small saucepan, combine the sugar, water, and corn syrup. Bring to a simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let it cool to room temperature.
- In a blender, combine the mango flesh, cooled syrup, lime juice, and salt (and the vodka if using). Blend until completely smooth.
- Push the puree through a fine mesh sieve with a spatula, discarding the stringy fibers left behind. This gives you that velvety texture.
- Pour into a bowl and chill in the fridge or an ice bath until very cold, about 30F to 40F, a few hours or overnight.
- Pour the cold base into your ice cream maker and churn according to the manufacturer instructions, until it reaches a smooth soft serve consistency, usually 20 to 25 minutes.
- Transfer to an airtight container, press plastic wrap onto the surface, and freeze at least 2 hours, or until scoopable.
- Scoop into bowls or cones and enjoy!
Notes
No ice cream maker? Freeze the base in a shallow container and stir well every 30 minutes for about 3 hours.
If frozen longer than a couple hours, let it sit at room temperature for a few minutes before scooping.
Nutrition is auto-calculated by the recipe plugin, so leave that field to populate on its own.
If frozen longer than a couple hours, let it sit at room temperature for a few minutes before scooping.
Nutrition is auto-calculated by the recipe plugin, so leave that field to populate on its own.
