Mango Sorbet

Ruth M. Moran

This refreshing mango sorbet offers a healthy, vegan, and easy-to-make dessert perfect for warm days. It highlights the natural sweetness of ripe mangoes enhanced by lime juice, delivering a low-fat, gluten-free treat you can prepare in under 15 minutes.

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Prep Time 15

Total Time 15

Course Dessert

Cuisine Dairy-Free, Egg-Free, Gluten-Free, Healthy, Vegan

Servings 8

Equipment

1 Food processor
1 Vegetable Peeler
1 Blender
1 Freezer-Safe Container (approx. 1-liter capacity)
1 rubber spatula

Ingredients

3 large ripe mangoes
200 grams caster sugar
Juice of 1 lime
200 milliliters cold water

Instructions

Prepare the Mango Flesh: Begin by carefully peeling the mangoes using a vegetable peeler.
Once peeled, slice the fruit away from the pit and transfer the juicy flesh into your food processor or blender.
This fresh mango will form the flavorful base of your sorbet.
Blend the Sorbet Base: Add the caster sugar, freshly squeezed lime juice, and cold water to the mango in the blender.
Blend everything together for several minutes until the mixture becomes completely smooth and the sugar dissolves fully.
To test, rub a small amount between your fingers; if you feel any graininess, blend for a little longer.
Initial Freezing: Pour the smooth mango mixture into a freezer-safe container. Place it in the freezer and allow it to chill for a minimum of three hours, or until the mixture is firm enough to handle.
Break Up the Sorbet Texture: Remove the partially frozen sorbet from the freezer. If it’s very solid, let it sit at room temperature for 5 to 10 minutes to soften slightly.
Then, transfer it back into the blender and pulse until it becomes a slushy consistency. This step prevents ice crystals and creates a creamy texture. Return the sorbet to the container.
Final Freeze and Serve: Freeze the sorbet for another hour or two, then repeat the slushing process once more for a perfectly smooth dessert.
After this final blending, allow it to freeze until firm, about two more hours. Keep the sorbet covered and stored in the freezer for up to three months.

Notes

For the best flavor, use fully ripe mangoes that are fragrant and soft to the touch.
If you prefer a less sweet sorbet, reduce the sugar slightly to suit your taste.
Make sure to blend thoroughly at each stage to avoid icy chunks and achieve a silky texture.
The sorbet is best enjoyed within a few days but can be stored up to three months when tightly sealed.
To serve, let the sorbet soften for a few minutes at room temperature for easy scooping.