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How to Make Homemade Mango Sorbet
HOMEMADE MANGO SORBET
Mango sorbet is amazingly quick and easy to make at home. Only three ingredients. Only three steps: Blend, freeze and eat.
Best of all, homemade mango sorbet is simple, smooth and sweet.
It's worth it to make the mango sorbet recipe with the ripest, best mangoes you can find, but for kitchen speedsters, try making sorbet from a bag of frozen mango chunks. (No messy slicing or dicing around a mango seed required.)
This recipe is meant for a one-quart ice cream maker, but it also works as a double batch.
What you'll need:
- 1 heaping cup of frozen mango chunks (fresh mango works, too)
- 2/3 cup water
- 1/4 cup sugar
Note: Ripe mangoes are quite sweet already, so it's fine to skimp on the sugar.
- Conventional ice cream maker or gel canister ice cream maker
MANGO SORBET: WHAT TO DO
- Dissolve 1/4 cup of sugar in 2/3 cup water; pour into blender.
- Add the mango chunks and blend thoroughly. ("Thoroughly" depends on how much you like or dislike the stringy fibers in many mangoes.)
- Pour mixture into ice cream maker; freeze. Enjoy!
TIPS FOR MAKING MANGO SORBET
- Rinse out the blender the second you pour the mixture into the ice cream maker. This will make cleanup much simpler.
- Decreasing the amount of water slightly will improve the texture of sorbet made from very juicy mangoes.
- Mango sorbet is best eaten at once. Left in the freezer too long, it will harden and be difficult to scoop.
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