Mango Sorbet

star rating (3) rate this recipe »
dairy free, gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 3 1/2 cups

Recipe photo

This bright-gold sorbet is packed with fresh, vibrant flavor. Enjoy it as is, or alongside a slice of cake — angel-food, pound cake, and yellow cake are all good choices.

Mango Sorbet

star rating (3) rate this recipe »
dairy free, gluten free
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 3 1/2 cups
Published: 05/13/2013

Ingredients

  • 3 to 3 1/2 cups mango purée, from about 4 large mangoes
  • 1/3 cup water
  • 1/4 cup light corn syrup or honey
  • 1/3 cup freshly squeezed lemon or lime juice
  • 1/8 teaspoon salt
  • 3 tablespoons vodka, Grand Marnier, or Cointreau, optional; for texture

Tips from our bakers

  • Corn syrup is our first choice for sweetening; but if you don't like to use it, substitute honey. Or try 3 tablespoons of agave syrup.
  • We highly recommend using liqueur or vodka in this recipe; the alcohol prevents the sorbet from freezing into a rock-hard mass, keeping it beautifully scoopable. If you don't use alcohol, plan to remove the sorbet from the freezer 20 minutes or so before serving, so it can soften.

Directions

1) Peel the mangoes, discard the pits, and process in a food processor or blender until nearly smooth; a few small lumps can remain. Measure to make sure you have 3 to 3 1/2 cups purée.

2) Add the water, syrup or honey, lemon or lime juice, and salt, stirring to combine.

3) Place the mixture in the refrigerator, and chill thoroughly; overnight is best. If you're going to use an ice cream maker, make sure the freezer bowl is in the freezer. Again, overnight is best.

4) Next day, pour the mango mixture into the bowl of the ice cream maker. Flip the switch, and let the sorbet freeze for 20 to 25 minutes, until thickened to the consistency of soft-serve ice cream.

5) If you're using the vodka or liqueur, add it at the end.

6) Transfer the sorbet to a freezer container, cover it, and place in the freezer compartment of your refrigerator until it's as hard as you like; this will probably take a minimum of several hours.

7) To make the sorbet without an ice cream maker: Place the mango mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it.

8) After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer.

9) Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may take longer, depending on the temperature of your freezer.

10) Once the sorbet is entirely icy (like a slush drink), add the alcohol, if you're using it. Rather than add the alcohol while the sorbet is still in its shallow pan, transfer the sorbet to a lidded storage bowl. Stir in the alcohol, then cover the bowl and place it in the freezer. Let the sorbet "ripen" (freeze), undisturbed, for several more hours, until it's as hard as you like.

Yield: about 3 1/2 cups sorbet.

Reviews

1
  • star rating 11/21/2014
  • HKA from MS
  • It was very good and will make it again
  • star rating 09/01/2013
  • jocalla from KAF Community
  • I halved this recipe, using an ice cream machine and added the vodka at the end as directed to keep it scoopable. Vodka is tasteless, so it does the trick. I served this along side some coconut sorbet to friends for a tropical theme summer lunch gathering. I always keep and use mango puree in a can, can be bought online, so you don't need mangos in season to make this. The puree comes presweetened. It's a good thing. Lime is better than lemon in my humble opinion because lime and mango make a perfect marriage.
  • star rating 05/28/2013
  • Wendy P from NJ
  • A little tart for my taste - even though I used more fruit and sweetener than called for. My daughter, who has been known to happily suck on lemons, thinks it's perfect. Next time I'll cut down the lemon juice so the taste of mango will shine a bit more. I also served it with a little scoop of vanilla ice cream - a nice combination.
1
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