Mango Sorbet Recipe – Sharmis Passions

Mango Sorbet is a light and refreshing frozen dessert made with fresh ripe mangoes. It is one of the easiest frozen treat you can make at home without ice cream maker. The sorbet has smooth, icy texture that melt in mouth with sweet fruity flavor. It takes little planning since freezing needs time but actual work is very minimum.

During hot summer, a scoop of Mango Sorbet feels so cooling and satisfying. It is also guilt free dessert since it does not have cream or milk. Just mango pulp, sugar syrup and little lemon juice is enough to make this bright yellow delight. Kids love it too because it almost like eating frozen mango in creamy form.

About Mango Sorbet

Mango Sorbet is made by blending ripe mango pulp with sugar syrup and lemon juice. The mixture is frozen and then stirred or blend multiple times to break ice crystals and make sorbet soft. The more times you blend, the more smoother the sorbet becomes. You will have smooth sorbet.

This recipe does not need any fancy equipments. Even without ice cream maker you can get creamy sorbet texture by just freezing and blending on intervals. The flavor is purely mango so make sure choose good sweet variety for best results. The taste totally worth the wait and I feel this is a must try during mango season.

Adding lemon juice in this recipe not only gives slight tanginess but also helps the texture stay soft. Sugar quantity can be adjust depending how sweet your mangoes are. If mango very sweet, less sugar will do.

I usually preparing Mango Sorbet on weekends when I have ripe mango in hand. I feel Mango Sorbet is perfect dessert after heavy meal, because it feels light and refreshing.

Mango Sorbet is one of my most favs of all the mango recipes I tried this summer. Sorbet is basically water + sugar + fruit combo frozen, churned well to break the ice crystals to get a smoother finish. It is sure a healthier option to ice creams.

Mango Sorbet Ingredients

• Mango – I have extract fresh pulp from mangoes. Choose good quality sweet mango without too much fibre for smooth texture. This is key ingredient.
• Sugar – I just added sugar to balance the taste. If your mangoes are too sweet, you can reduce the quantity.
• Lemon juice – I always adding little lemon juice. It gives mild tanginess and also help in sorbet texture.

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How to make Mango Sorbet Step by Step

1.Take sugar in a pan, add water to it and heat it up. Boil until sugar dissolves completely. Then switch off and set aside to cool.

2.Take mango flesh in a blender and puree it. Measure and keep aside.

3.To the cooled sugar syrup add mango puree and lemon juice.

4.Whisk it well. Now transfer this to a freezer safe box.

5.After an hour or 2, using a fork break the crystals formed. Do this every 2 hours. Or you can take this in a mixer jar and run it once.

6.Then again freeze the mixture.Repeat this for 4 times atleast.I did with fork for 2 times and blended for 2 times. The more you blend the creamier and softer the sorbet.

7.This is the last time and see how creamy it is. Transfer to a freezer safe box and freeze for at least 6-8 hours. I kept it overnight.

Scoop and serve immediately.

Expert Tips

• Cool Sugar Syrup – I always make sugar syrup first and cool it completely before adding into mango pulp.
• Whisking – I whisk mixture well so everything combines nicely before put in freezer.
• Blending – I usually break ice crystals every 2 hours using fork or blend one time in mixer. This step makes sorbet more softer.
• For Creaminess – The more time you blend, the more creamy it becomes. I usually blend it 2-3 times.
• Freezing – I freeze overnight so it sets properly. When taking out, leave 2 minutes in room temperature before scooping.
• Texture – I sometimes add chopped mango cube while serving for extra texture, you can also try that.

Serving and Storage

Scoop Mango Sorbet into a small bowl or cones and serve immediately. It is perfect dessert for summer afternoon or after festive meal when you want something light. You can store sorbet in freezer safe container for up to 1 week. Always keep it tightly closed to avoid ice crystals. Just thaw slightly before scooping to get nice texture.

FAQS

1.Can I make Mango Sorbet without sugar?

Yes, if mangoes are naturally very sweet you can skip sugar, but texture may be harder.

2.Why sorbet is too icy?

That happens if you don’t stir or blend mixture while freezing. Make sure to break crystals at least 2-3 times.

3.Can I use canned mango pulp?

Yes you can, but fresh mango gives best taste and color.

4.Can I skip lemon juice?

I don’t recommend skipping because lemon juice adds balance and improves texture.

5.How long does it take to freeze?

Usually 6-8 hours or overnight gives perfect scoopable texture.

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