Mango Sorbet
Mango is the perfect sorbet fruit: its flesh is dense and meaty, so the sorbet turns out velvety, almost creamy, even without milk or eggs. Lime brightens it and a pinch of salt lifts the sweetness. There’s exactly enough sugar to keep it from freezing rock hard, so resist the urge to cut it.
- Prep
- 20 min
- Cook
- 5 min
- Rest
- 5 h 55 min
- Total
- 6 h 20 min
- Servings
- 6
- Level
- Easy
- Per serving
- 155 kcal
Ingredients
Makes: about 1 litre, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the syrup
Combine the sugar and water in a pan and heat, stirring, until dissolved. Simmer for 1 minute, then cool completely — faster if you stand the pan in cold water.
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Step 2: Prepare the mango
Peel the mangoes, cut the flesh from the stones and weigh out 700 g. Thaw frozen mango first.
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Step 3: Blend
Blend the mango with the cooled syrup, lime juice and salt for 1–2 minutes until perfectly smooth. If the mango is fibrous, press the purée through a sieve.
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Step 4: Chill the base
Cover and refrigerate for 2 hours until thoroughly cold.
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Step 5: Freeze
Churn in an ice-cream maker for 20–25 minutes, until it looks like thick, soft snow. Transfer to a container, press cling film onto the surface and freeze for 3 hours.
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Step 6: Serve
Let the sorbet stand at room temperature for 5–10 minutes before serving so it softens enough to scoop.
Tips & variations
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Tip
No machine? Pour the base into a wide container and freeze for 3–4 hours until solid. Break into chunks, blitz in a food processor until smooth and refreeze for an hour; repeat once more for the silkiest texture.
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Tip
Sugar controls texture as well as taste: with less, sorbet freezes into ice. Mangoes vary in sweetness, so taste the base — at room temperature it should seem slightly too sweet.
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Variation
Blend a few mint leaves into the purée, or replace some of the water with coconut milk for a more tropical flavour.
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Storage
Keep in an airtight container for up to 2 weeks; sorbet crystallises faster than ice cream.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 155 kcal | 930 kcal |
| Protein | 1 g | 6 g |
| Fat | 1 g | 3 g |
| Carbohydrates | 38 g | 228 g |
Approximate values calculated from standard ingredient data.
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