Description
This refreshing Mango Sorbet recipe uses ripe Ataulfo or Kent mangoes blended with a simple syrup enhanced by lime juice, delivering a naturally sweet and tangy frozen dessert. The sorbet’s velvety texture is achieved by straining the mango puree before churning it in an ice cream maker, resulting in a smooth and subtly creamy treat perfect for hot days or as a light dessert.
Ingredients
Scale
Main Ingredients
- 2 pounds fresh mango flesh (about 4 to 5 Ataulfo or honey mangoes, or 3 large Kent mangoes, peeled and cubed)
- 3/4 cup granulated sugar
- 3 tablespoons light corn syrup
- 1/3 cup water
- 3 tablespoons fresh lime juice
- Pinch of salt
- 1 tablespoon vodka (optional, for a softer scoop)
Instructions
- Make the syrup: In a small saucepan, combine the sugar, water, and light corn syrup. Heat over medium heat, stirring occasionally until the sugar dissolves completely and the mixture simmers. Remove from heat and let cool to room temperature.
- Blend the mango mixture: Add the fresh mango flesh, cooled syrup, fresh lime juice, salt, and optional vodka to a blender. Blend on high until the mixture is completely smooth and uniform in texture.
- Strain for texture: Pour the mango puree through a fine mesh sieve using a spatula to press it through, discarding any fibrous strands to achieve a smooth, velvety sorbet base.
- Chill the base: Transfer the strained mixture to a bowl and refrigerate or place it in an ice bath until it is very cold, reaching about 30°F to 40°F. This chilling usually takes several hours or can be done overnight.
- Churn the sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until it attains a soft serve consistency.
- Freeze until firm: Move the sorbet into an airtight container and press plastic wrap directly on its surface to prevent ice crystals. Freeze for at least 2 hours until firm enough to scoop.
- Serve and enjoy: Scoop the sorbet into bowls or cones and enjoy this refreshing and naturally flavorful dessert immediately.
Notes
- Use perfectly ripe Ataulfo or Kent mangoes for the best natural sweetness and vibrant flavor.
- Vodka is optional but helps keep the sorbet scoopable by preventing it from freezing too hard.
- Chilling the sorbet base thoroughly before churning ensures a smoother texture and faster freezing.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes to break up ice crystals until firm.
- For a dairy-free and vegan dessert, this recipe is naturally free of milk products.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
Keywords: mango sorbet, dairy-free dessert, vegan sorbet, frozen mango dessert, homemade sorbet, tropical dessert
