Mango sorbet is a cold dessert with an irresistible tropical taste. It's perfect for using mangoes that are about to go bad and you don't know how to use otherwise. Once you have mastered the basics, you can experiment and customize the dessert however you like.
Ingrediants
Simple Mango Sorbet
- 4 ripe mangoes, peeled, seeded and diced
- 180-230 g of sugar
- 250 ml of water
- 3 tablespoons of fresh lime juice or a dose of your choice (optional)
Creamy Mango Sorbet
- 2 ripe mangoes, peeled, seeded and diced
- 230 g of sugar
- 250 ml of fresh cream
- 150 g of ice
Steps
Method 1 of 3: Make a Simple Mango Sorbet
Step 1. Cook the water and sugar to make a syrup
Pour the water and sugar into a saucepan. Cook them over medium-low heat, stirring often until the sugar dissolves. Bring the syrup to a boil and then set it aside to cool.
- The amount of sugar to use depends on the degree of ripeness of the mangoes and their sweetness.
- You can also buy a bottle of ready-to-use sugar syrup instead of making it. You will need 250 ml.
Step 2. Place the fruit in the jug of a food processor and blend it for about 30 seconds, until smooth and homogeneous
To begin with, peel the mangoes, remove the seeds and cut them into cubes. Then put them in the jug of a food processor. Blend them until you get an even puree. If necessary, pause the utensil and re-incorporate the pieces of fruit left on the sides of the jug with the help of a spatula. This will make the sorbet base and it will be easier to incorporate the other ingredients.
Step 3. Add the sugar syrup and lime juice, then blend again
Although optional, lime juice helps to tone down the sweet taste of the sorbet and intensify its flavor. If you don't have it but still want to add a sour ingredient, try using lemon juice instead.
Step 4. Make the sorbet with an ice cream maker or put the puree in the freezer
If you have an ice cream machine, be sure to follow the instructions in the manual to the letter, as each ice cream maker works differently. This procedure will take approximately 20 minutes. If you don't have an ice cream machine, pour the puree into a shallow pan and freeze it for 2 hours, stirring it with a whisk every 30 minutes.
Step 5. Transfer the puree to a freezer-safe container and freeze it for at least 6 hours
Transfer the puree into the bowl and smooth the surface with the help of a spatula. This procedure must be performed in any case, whether you have used an ice cream maker or not. In fact, it helps to "cure" the sorbet and to give it a smoother consistency.
- The puree can also be poured into empty mango peels, freezing it inside.
- For a creamier consistency, stir in a beaten egg white. First make sure to whip it up. Keep in mind that egg whites may have been contaminated with salmonella, especially if they haven't been pasteurized.
Step 6. Serve the mango sorbet
You can serve it on its own, but also garnish it with a mint or basil leaf to decorate it and add a pop of color. Freeze any leftovers immediately. You can keep them in the freezer for up to a week.
Method 2 of 3: Make a Creamy Mango Sorbet
Step 1. Place the fruit in the jug of a food processor and blend it for about 30 seconds, until smooth and homogeneous
Before blending the mangoes, peel them, remove the seeds and cut them into cubes. From time to time it may be necessary to pause the food processor to collect and re-incorporate with a spatula the puree that is left on the sides of the jug. This will give you a smooth and creamy base for the sorbet, so it will be easier to incorporate the other ingredients.
Step 2. Add sugar, fresh cream and ice, then blend again
Continue to blend until you get a smooth and perfectly homogeneous puree. It should not have any lumps or pieces of ice. Adding ice helps start the freezing process, thus reducing preparation time.
Step 3. Pour the puree into a shallow freezer-safe container
The ideal would be to use a baking tray. The bowl should be shallow, as this helps the sorbet thicken faster. Use a spatula to help you pour the puree into the pan and smooth the surface.
Step 4. Freeze the sorbet for 45 minutes and stir it every quarter of an hour using a whisk
This will cause it to freeze evenly and prevent ice crystals from forming. After freezing, you can transfer the sorbet to a plastic container or an old, clean tub of ice cream.
- If at the end of the process the sorbet is still too soft, you will have to freeze it longer to make it thicken better.
- If the sorbet is too hard, you can blend it for a few seconds.
Step 5. Divide the sorbet between various bowls with the help of a spoon and serve
If you have preserved the mango peels, you can transfer it into them. Garnish it with a mint or basil leaf to decorate it and add a pop of color. Keep what's left over in the freezer and eat it within a week.
Method 3 of 3: Try a Variant
Step 1. Add the pineapple to intensify the tropical taste of the sherbet
Blend 400g of fresh diced pineapple, 450g of diced mango, 230g of sugar and 2 tablespoons of fresh lime juice. Process the puree in an ice cream maker and then freeze it for 4 to 6 hours before serving.
If you don't have an ice cream maker, freeze the sorbet for 2 hours, stirring it every 30 minutes. Complete the freezing process for another 4-6 hours
Step 2. Try a mango and raspberry sorbet to make a fresh, tangy dessert
Blend 700 g of diced mango and 125 g of fresh raspberries. Add 250ml of coconut milk and 230g of sugar, then blend again. Add 1 teaspoon of lime juice and a pinch of salt to keep it from becoming cloying. Pass it in an ice cream parlor and then place it in the freezer for 4 to 6 hours before serving.
In the absence of the ice cream maker, freeze the sorbet for 2 hours, stirring it every 30 minutes. Freeze it for another 4-6 hours without touching it
Step 3. Try a strawberry and mango sorbet if you're craving sweet
Follow the simple mango sorbet recipe. However, only use 2 mangoes. Add 450 g of fresh strawberries and blend everything. Reduce sugar and water to 180g and 180ml respectively if you prefer it less sweet. Also add the juice of one lemon to further reduce the sweet taste of the puree.
Step 4. Make a mango and mint sorbet using mint extract and lemon zest
Follow the simple mango sorbet recipe, but add 2 teaspoons of mint extract to the sugar syrup once it has cooled. Use only 180g of sugar and the zest of one lemon to make it less sweet.
Step 5. Add rum, tequila or vodka to make a fruit and alcohol dessert
Follow the simple mango sorbet recipe, but add a pinch of salt to the sugar syrup. Before freezing the mango puree, add 3 tablespoons of lime juice and 2 tablespoons of alcohol. You can use rum, tequila or vodka.
Advice
- Garnish the sorbet with a mint or basil leaf to decorate it and make it more colorful.
- Save the mango peels and use them as bowls to serve the sorbet. Keep them in the freezer until it's time to use them.
- Serve it with a few slices of mango or a sprinkle of toasted coconut.
- If the mango puree has a fibrous consistency after blending it, strain it through a strainer. Use the filtered puree and discard the strands.
