Easy Mango Sorbet (Print-Friendly Version)
Tangy mango sorbet swirls lime, juicy fruit, and touch of sugar for a light cool-down that’s super refreshing.
# Ingredients List:
→ Main Ingredients
01 -
1 tablespoon vodka (totally optional, helps with a smoother scoop)
02 -
Pinch of salt
03 -
2 tablespoons fresh lime juice
04 -
1/3 cup granulated sugar
05 -
4 ripe mangoes (around 2 pounds), peeled and chunks cut out
# Detailed Cooking Steps:
01 -
Pop the container out onto the counter for 5 to 10 minutes. That way, scooping gets a whole lot easier.
02 -
Put your sorbet into a sealed container. Give it at least a couple of hours in the freezer to get nice and firm.
03 -
If you've got an ice cream machine, let it churn your cold mango mix by manufacturer directions, which usually takes about 20 to 25 minutes. No machine? Pour it into a shallow metal dish and stash it in the freezer. Every half hour, use a fork to stir things up, do this for 3 to 4 hours until it's creamy and you can scoop it.
04 -
Move your blended mango stuff into a bowl or container. Chill it in the fridge for at least 2 hours so everything gets really cold and those flavors get friendly.
05 -
Give your mix a quick taste. If you want it sweeter, toss in more sugar now. To make it a little softer later, you can mix in the vodka and blend again for a sec.
06 -
Throw the mango chunks, sugar, lime juice, and salt in a blender or food processor. Buzz it up until it's super smooth.
07 -
Take the mangoes, peel off the skin, get rid of the pits, and cut the fruit into pieces.
# Helpful Hints:
01 -
Go for mangoes that are super ripe—they’re naturally sweeter and taste way better.
02 -
To cut down on icy bits, lay plastic wrap right on the mango mixture’s surface before putting a lid on your container.
03 -
Using a shallow dish means your frozen treat sets up evenly and scooping is way easier.