Mango Sorbet
Mango Sorbet
I love this mango sorbet recipe. I think it's a delicious way to enjoy ripe mangoes. It's incredibly easy to make and requires only a handful of ingredients.
Ingredients
- 3 ripe mangoes
- juice of 1 lemon
- a pinch of salt
- ¼ cup granulated sugar
- ¼ cup water
Instructions
- To make the simple syrup, combine the granulated sugar and water in a small saucepan and bring to a boil. Cook until the sugar has completely dissolved. Let cool.
- Meanwhile, cut the mangoes and place the flesh in a blender or food processor.
- Add the salt and lemon juice, then blend until smooth and creamy.
- Strain the mango purée through a fine-mesh sieve.
- Stir the cooled simple syrup into the mango purée.
- Refrigerate the mango purée for 12 hours.
- At the same time, place the ice cream maker bowl in the freezer for 12 hours.
- Pour the mango mixture into the ice cream maker and start the machine. Churn for about 20 minutes, following the manufacturer's instructions for your ice cream maker.
- Serve immediately or transfer to an airtight container and freeze for up to 1 month.
Mango Sorbet
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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