Mango Sorbet
Making mango sorbet at home is easier than you think! This refreshing mango sorbet recipe is perfect for hot summer days or whenever you crave a light, fruity treat. It's dairy-free, vegan-friendly, and requires just a few simple ingredients.
Equipment
- Blender or food processor
- Shallow metal pan (if not using an ice cream maker)
- Ice cream maker (optional)
Ingredients
- 4 ripe mangoes about 2 pounds
- 1/3 cup sugar
- 2 tbsp fresh lime juice
- Pinch of salt
- Optional: 1 tbsp vodka for softer texture
Instructions
- Prep the mangoes: Peel and cut the mangoes into chunks.
- Blend everything: Combine mango chunks, sugar, lime juice, and salt in a blender. Blend until smooth.
- Taste and adjust: Check sweetness and adjust sugar if needed. If using vodka, add and blend.
- Chill: Pour mixture into a container and refrigerate for at least 2 hours.
Freeze:
- Without ice cream maker: Pour mixture into a shallow metal pan and freeze, stirring every 30 minutes for 3-4 hours.
- With ice cream maker: Pour into the machine and churn as per manufacturer’s instructions (about 20-25 minutes).
- Final freeze: Transfer to an airtight container and freeze for at least 2 hours before serving.
- Serve: Let sit at room temperature for 5-10 minutes before scooping. Enjoy!
Notes
Use the ripest mangoes for the best natural sweetness.
Store sorbet in a shallow container for even freezing.
Press plastic wrap directly on the surface to prevent ice crystals.
Nutrition
Calories: 140kcalCarbohydrates: 35gProtein: 1gSodium: 20mgSugar: 30g
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