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!
Sorbet is easily one of my favourite ways to cool off on hot summer days! It's fruity, it's fresh, and it's SO refreshing! The first time I saw a sorbet being made was on an episode of MasterChef Australia, where the contestant I was rooting for made Peach Sorbet. And it looked so outlandish and exquisite, that I had to try making it at home. And it turns out, the sorbet is actually surprisingly easy to make at home! This mango sorbet is ABSOLUTELY top notch because I've used the king of mangoes: The Alphonso!
Quick Walk Through: Mango Sorbet
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.
Ingredients You'll Need
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.
Tip: You can also blend the sorbet one more time once its frozen and freeze it again for a few more hours before serving.
The Best Mangoes For This Recipe
For 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
- Amp up the tartness levels of your sorbet by squeezing some lime juice and blending 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!
Watch the Video
Mango Sorbet without an ice cream maker
Ingredients
- 500 Grams Mangoes diced, we used Alphonso Mango
- 100 Grams (0.5 cups) Sugar
- ¼ Cup Water
- ¼ Cup Mint Leaves
Instructions
- 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!
Video
Notes
- 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 tablespoon 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!
Erika says
Easy, colorful, delicious... This mango sorbet is truly perfect! I made a batch with frozen mangos then a second using frozen strawberries - perfect for summer!
Richa says
Wow!! What a fantastic idea to use strawberries. LOVE IT! I hope you are well Erika
manju chandran says
Hi Richa, should I wait for the sugar syrup to cool before blending?
Richa says
Yes please let the sugar syrup cool slightly before blending
Richa says
Yes please. Let it cool completely
Geraldine says
Pakhora ; what oil do you fry them in please ?
Richa says
I use either Canola, Rice Bran, Sunflower or Groundnut oil for frying
Priyanjali says
The mango sorbet is such a easy peasy quick and super delicious summer desert that I'm making it everyday for the past three days! Just loved it.. Thank you for sharing the recipe 🙂