Naturally smooth and soft mango sorbet that’s easy to make and fun to eat! This sorbet is packed with the flavours of Alphonso mangoes and has JUST 4 INGREDIENTS! Palate cleanser or refreshing dessert, this mango sorbet is always a hit!
The first time I saw a sorbet being made was on an episode of MasterChef Australia. The contestant I was rooting for made Peach Sorbet and it looked so outlandish and exquisite. But it’s surprisingly easy to make at home! Sorbet is easily one of my favourite ways to cool off on hot summer days!
Summer is also the mango season here in India and we are serious mango lovers. We stock up on all our favourite varieties of mangoes at home and fight over the last one. This mango sorbet is ABSOLUTELY top notch because I’ve used the king of mangoes: The Alphonso!
So What’s a Sorbet?
A sorbet is a frozen dessert with Persian origins which the West happily borrowed and adapted. The sorbet was actually a refreshing palate cleanser in between courses of a meal. But hey, move over, 7 course meal, coz sorbet is a great dessert on its own! Sorbets are tart and acidic and come in flavours such as lemon, key lime, orange, raspberry, and so on.
Just FOUR Ingredients
With just four ingredients, it’s hard to go wrong with this sorbet recipe. The base of the sorbet is a simple sugar syrup made by boiling sugar and water together. This sorbet has frozen chunks of Alphonso mangoes. I’ve also thrown in some mint leaves for contrasting flavours and that extra lingering coolness on the tongue!
Creamy-ish Mango Sorbet without an Ice Cream Maker
Sorbets are generally made in an ice cream maker to make them smooth and creamy. We don’t have one which is why we are using the sugar syrup. The sugar syrup ties up the water and sugar molecules to prevent large ice crystals from forming giving us creamier results. Of course if you have an ice cream maker, then its best, but if you don’t, adding sugar syrup really helps.
You can also blend the sorbet one more time once its frozen and freeze it again for a few more hours before serving.
Why I Insist On Using Alphonso Mangoes
Don’t get me wrong, I love most varieties of mangoes! We used a mix of mango varieties in Mango Lassi. But with desserts like Mango Cake, Mini Mango Cheesecakes and this mango sorbet, it’s best to use juicier and plump mangoes full of intense flavours. Alphonso mangoes are smoother in texture and are not as fibrous as other varieties. This really helps to amp up the texture of desserts like this one! I know they’re more expensive but they’re sooo worth it!
Additional Tips for Making Sorbet
- If you want to amp up the tartness levels of your sorbet, squeeze some lime juice and blend it all together before freezing. Lime juice is so acidic and citrusy, and just perfect in this icy dessert
- Sometimes sorbet can get too icy or over-crystallized, making it too coarse to eat. One way to solve this problem is to add a few mls of vodka or gin. Any alcohol helps to prevent the sugar crystals from getting over-crystallized. Also.. Spiked sorbet sounds like fun!
You can make this sorbet in your sleep and get it spot on. So what are you waiting for?
Leave me a comment below and let’s discuss some fun mango recipes!
More Fun Desserts For Summer
- Classic Cassata
- Vanilla Panna Cotta
- Eggless Mango Cake
- Strawberry Cheesecake Jars
- Mango Cheesecake Ice Cream
- Lychee Cherry Swirl Ice Cream
Watch the Video
Mango Sorbet without an ice cream maker
- 500 Grams Mangoes diced, we used Alphonso Mango
- 100 Grams (0.5 cups) Sugar
- ¼ Cup Water
- ¼ Cup Mint Leaves
- Line a baking tray with parchment paper. Cut mangoes into ½ – ¾ inch cubes and put on the parchment lined baking tray. Spread them out evenly. Cover and freeze diced mangoes for at least 4 – 5 hours in the freezer.
- Add sugar and water to a heavy bottomed pan and simmer on medium heat. Continue simmering for 4 – 5 minutes or until all the sugar has dissolved.
- Place the frozen diced mangoes in a food processor along with the sugar syrup and mint leaves and blend till smooth.
- Pour this thick mixture into a freezer safe container and freeze overnight.
- Scoop and serve immediately!
- Ice Cream Maker: If you have an ice cream maker, churn the sorbet for 15-20 minutes till it achieves a thick milkshake like consistency and churn it
- Alcohol: 2-3 tbsp vodka or rum can turn this into a boozy mango sorbet and can also prevent ice crystals from forming
- Mangoes: Use the best, sweetest mangoes you can find since this sorbet is only four ingredients. Quality mangoes are what will make this dessert shine!