Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Sorbet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Blending
  • Cuisine: International
  • Diet: Vegetarian

Description

This refreshing Mango Sorbet recipe combines ripe mangoes with a sweet blend of sugar and honey, enhanced by a subtle hint of cayenne for a unique twist. Perfect for a cooling dessert on warm days, this sorbet is made using an ice cream maker for a smooth, creamy texture without any dairy. With simple ingredients and easy steps, you can enjoy a tropical treat that’s both vibrant and naturally flavorful.

Ingredients

Main Ingredients

  • 3 pounds whole mangoes (approximately 3 cups diced mango; use frozen mango by volume if preferred)
  • 3/4 cup sugar
  • 1/3 cup honey
  • 1 1/2 ounces water (3 tablespoons)
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Freeze Your Ice Cream Maker Bowl: Ensure that the ice cream maker's freezer bowl is fully frozen if your model requires it, so the sorbet can churn properly.
  2. Prepare Mangoes: Peel and pit whole mangoes, or allow frozen mango to partially thaw. It's important that the mango is not fully frozen to avoid difficulty during blending.
  3. Blend Mangoes: Place mango pieces into a blender and puree until you have a total of 3 cups of smooth mango puree. Add more mango if necessary to reach this volume.
  4. Make Sugar Syrup: Combine sugar, honey, water, and cayenne (if using) in a small saucepan. Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat.
  5. Combine and Blend: Pour the syrup into the mango puree and blend again briefly to mix all ingredients evenly.
  6. Chill Mixture: Refrigerate the mango mixture until it is cold to the touch, about 1 hour, to improve churning results.
  7. Churn the Sorbet: Pour the chilled mixture into the ice cream maker and churn until it reaches a soft, whipped cream-like consistency.
  8. Freeze Until Firm: Transfer the soft sorbet into a sealed container. Freeze for 2 to 3 hours or until firm. Using a shallow container helps the sorbet freeze faster.
  9. Store Properly: Keep the sorbet in the freezer and consume within 2 months for best flavor and texture.

Notes

  • Using fresh mangoes results in the best flavor, but frozen mango can be used if volume is measured accurately.
  • The cayenne pepper is optional but adds a delightful subtle heat that complements the mango’s sweetness.
  • Make sure the ice cream maker's freezer bowl is fully frozen ahead of time for optimal churning.
  • Sorbet texture improves if the mango mixture is chilled before churning.
  • Store sorbet in shallow, airtight containers to freeze more quickly and evenly.
  • Consume sorbet within 2 months for best taste and texture.

Find it online: https://ivysrecipes.com/mango-sorbet-recipe/