Homemade Mango Sorbet

Homemade Mango Sorbet

This recipe is naturally dairy-free and gluten-free.

Yields: Approximately 4-6 servings Prep time: 15 minutes Freeze time: 4-6 hours (or overnight)

Ingredients:

• 2 lbs (about 3-4 medium) ripe mangoes, peeled and diced (preferably Ataulfo or Alphonso for best flavor)
• 1/2 cup granulated sugar (adjust to your sweetness preference and mango sweetness)
• 1/2 cup water
• 2 tablespoons fresh lime juice (or lemon juice)
• Pinch of salt (enhances flavor)

Equipment:

• Blender or food processor
• Fine-mesh sieve (optional, for super smooth sorbet)
• Freezer-safe container (e.g., loaf pan, plastic container)

Instructions:

1. Prepare the Mangoes: Peel the mangoes and cut the flesh away from the pit. Dice the mango flesh into chunks. You should have about 3-4 cups of diced mango.

2. Make the Simple Syrup (optional but recommended): In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely. Using a simple syrup helps prevent the sorbet from becoming icy. If your mangoes are very sweet, you might reduce the sugar or skip the simple syrup and just blend the sugar with the mangoes directly.

3. Blend the Sorbet Base: In a blender or food processor, combine the diced mango, cooled simple syrup (or just the granulated sugar if not making syrup), fresh lime juice, and a pinch of salt. Blend until completely smooth and creamy.

4. Strain (optional, for extra smoothness): For an extra smooth sorbet without any fibrous bits, pass the mango mixture through a fine-mesh sieve, pressing down with a spoon to extract all the liquid. Discard any remaining pulp. This step is optional but highly recommended for a truly restaurant-quality texture.

5. Chill: Pour the mango mixture into a shallow freezer-safe container. Cover and chill in the refrigerator for at least 1 hour. This helps the mixture get very cold before freezing, which promotes a smoother texture.

6. Freeze: Transfer the chilled mixture to your freezer.

   • If using an ice cream maker: Churn the mixture in your ice cream maker according to the manufacturer’s instructions, typically for 15-25 minutes, until it reaches a soft-serve consistency. Transfer the churned sorbet to an airtight freezer-safe container and freeze for another 2-4 hours to firm up.

   • If not using an ice cream maker (no-churn method):

     • After 1 hour in the freezer, remove the mixture. Use a fork or whisk to break up any frozen edges and stir thoroughly.
     • Repeat this process every 30-45 minutes for the first 3-4 hours, scraping down the sides and stirring vigorously. This helps break up ice crystals and creates a smoother texture.
     • After the initial stirring, let it freeze for a further 2-3 hours, or until firm enough to scoop. For best results, freeze overnight.

7. Serve: When ready to serve, let the sorbet sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Serve immediately and enjoy the taste of fresh mango!

Tips for Success:

• Use Ripe Mangoes: The riper and sweeter your mangoes, the better your sorbet will taste.
• Adjust Sweetness: Taste the mango mixture before freezing and adjust the sugar to your liking. Remember that cold dulls sweetness slightly, so it can be a bit sweeter than you prefer at room temperature.
• Lime Juice is Key: Don’t skip the lime juice! It brightens the mango flavor and balances the sweetness.
• No-Churn Patience: For no-churn sorbet, the regular stirring is crucial for a smooth, creamy texture.

Enjoy your homemade mango sorbet!