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.
Packing this for your kid’s lunch? Make sure you pack them in an kids lunch box
Health Benefits
- 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.
Ingredients
mango — peeled, seeded, cut into cubes: 1
cup simple syrup: 1
tbsp lime juice (fresh): 3
How To Make Mango Sorbet
- Place the mango cubes in a food processor and puree. Add the syrup and lime juice. Puree until it turns smooth in texture.
- Place the sorbet in an ice cream maker. Freeze it well.
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.
Trivia
- The word “sorbet” is derived from “sherbet”. England began importing “sherbet” powder made from dried fruit and flowers mixed with sugars from the Ottoman empire in the 17th century.
- It is believed that mangoes were first grown about five millennia ago in India. Mangoes are native to southern Asia particularly India and Burma. From here, it spread itself to Malaya, eastern Asia and subsequently to eastern Africa. The delicious Mango made its entry into California in the year 1880!