1 mango — peeled, seeded, cut into cubes
1 cup simple syrup
3 tbsp lime juice (fresh)
Mango Sorbet is refreshingly sweet, rich and creamy, definitely the next best thing to an ice cream. The sorbet can be rustled up in minutes if you have some mangoes handy. The best part is you don’t have to add sugar or any artificial sweetener and it still tastes best if you use ripened mangoes and some honey. Naturally sweet and creamy from the fruit and with just the right amount of acidity from lime, this sorbet is delicious.
- Mangoes pack in a powerful dose of antioxidants and vitamins.
- Mango is an excellent source of vitamins A and C and also comprises of potassium, fiber, and folic acid. Vitamin A helps with immune function, keeps the skin healthy, and promotes bone growth.
How to make Mango Sorbet
Mangoes have a characteristic creamy and rich taste and texture that blends well with the lime in this recipe. Ensure that the sorbet does not become too hard when you store it! In case you plan to store away the sorbet for some time, you could try adding some liquor (preferably with a high alcohol content) to it. The alcohol will help lower the freezing temperature, keeping the sorbet softer.
You could also use corn syrup instead if you do not wish to use alcohol for the same result. Of course, it won’t be as effective as the alcohol when it comes to preventing your sorbet from becoming icy, but it certainly helps.