This mango sorbet is made in no time and you don’t even need an ice cream maker. A few simple ingredients to make a delicious refreshing sorbet. No matter which sorbet I look at in the supermarket, I always notice how many (unnecessary) ingredients are included and also that the sugar content is higher. Since homemade sorbet is so easy to make and even healthier, I see no reason why I should buy sorbet instead of making it from scratch?
Sorbet or ice cream is something I can eat at any time of the year and that’s why I always have some in my freezer. The fruits are easy to swap, so I like to have a variety of different sorbets in the freezer.
Tools & Equipment
- 1 loaf pan or any other freezer-proof container
- Food processor or blender
- Plastic wrap
- Silicone spatula
Fresh or Frozen Mangos: if you make ice cream with an ice cream maker, you can use fresh mangos, but if you do not have an ice cream maker use frozen mangos, otherwise the texture will not be right. Nevertheless, if you want to use fresh mangos anyway, you first need to peel, dice and freeze them for a few hours or better overnight and then use a blender or a food processor to prepare a frozen mango puree.
Different Flavors: in case you do not like mango or want to have a variety of sorbets in the freezer like me, you can try strawberries, raspberries, blueberries or a mixture of different fruits. Whatever you like. Depending on the fruit you use, you can adjust the amount of sugar by adding more or less.
Sugar: you can use honey or maple syrup instead of regular sugar. If you want to make a sorbet completely without sugar or other sweeteners, that’s fine, but you need to serve it immediately. It is not suitable for freezing because it does not become creamy and the texture is rather icy. Sugar does not only add sweetness to the sorbet, but is also important for its creamy texture.
Plastic Wrap: cover the surface of the sorbet with plastic wrap and before you place it in the freezer. The plastic wrap prevents too much air from getting into the sorbet, which would cause the formation of ice crystals.
Before Serving: let the sorbet stand at room temperature for a couple of minutes. Warm up your ice cream scoop in hot water, this will make scooping easier.
How to Make Mango Sorbet
Weigh your ingredients.
Put the frozen mangos in a food processor or blender. Add sugar, lemon juice, water and vodka (optional) and blend for a few minutes until smooth and the sugar has dissolved. Pause and press the mixture down if you notice that it does not mix well.
Rub a little of the mixture between your fingers, if it still feels gritty, blend a little longer.
Not done yet (left side) and done (right side):
Transfer the mixture to a pan or a freezer-proof container, cover with plastic and place into the freezer for about 2 hours.
Remove from the freezer and break the mixture into smaller crystals using a fork, then place back into the freezer.
Freeze for at least 4 hours, better overnight.
Storage: you can keep the mango sorbet covered for up to 3 months in the freezer.
My Summary for Mango Sorbet
Taste: the sorbet tastes so fresh and is not too sweet. Of course it has a great mango flavor.
Texture: it’s very creamy and its texture is in my opinion as good as store-bought sorbet.
PROS: the preparation is done in no time and you don’t need a lot of ingredients. This homemade sorbet contains less sugar and other ingredients (e.g. preservatives) than store-bought sorbet which makes it an even healthier alternative for me.
CONS: none. Except maybe that you have to be a little patient until the sorbet is frozen properly.
More Ice Cream Recipes
- 500g mangos, frozen
- 50g granulated sugar
- 20ml lemon juice
- 90ml water
- 20ml vodka*
- Put the frozen mangos in a food processor or blender.
- Add sugar, lemon juice, water and vodka. Blend for a few minutes until the mangos are smooth and the sugar has dissolved. Pause and press the mixture down with a spatula if you notice that it does not combine well. Rub a little of the mixture between your fingers, if it still feels gritty, blend a little longer.
- Transfer the mixture to a loaf pan or a proper freezer-proof container, cover with plastic wrap and place it into the freezer for 2 hours.
- Remove it from the freezer and break the mixture into smaller crystals using a fork, then place it back into the freezer.
- Freeze for at least 4 hours, better overnight.
*Vodka: I like to add a little bit of vodka, because it makes the texture even more creamy and less icy. This is optional.
Recipe adapted from BBC Good Food.