Homemade Mango Sorbet Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 ripe mangoes (about 2 pounds), peeled and chopped
02 -
1/3 cup granulated sugar
03 -
2 tablespoons fresh lime juice
04 -
Pinch of salt
05 -
1 tablespoon vodka (optional, for improved texture)
# Instructions:
01 -
Peel the mangoes, remove the pits, and cut the flesh into chunks.
02 -
Place mango chunks, granulated sugar, fresh lime juice, and a pinch of salt into a blender or food processor. Blend until completely smooth.
03 -
Taste the mixture and adjust sugar if desired. If using vodka for a softer sorbet, add it to the mixture and blend briefly.
04 -
Transfer the mango purée to a container and refrigerate for a minimum of 2 hours to allow flavors to meld and the mixture to cool.
05 -
If using an ice cream maker, churn the chilled mixture according to the manufacturer's instructions for about 20–25 minutes. If not, pour the mixture into a shallow metal pan and freeze, stirring with a fork every 30 minutes for 3–4 hours until smooth and scoopable.
06 -
Transfer the sorbet to an airtight container. Freeze for at least 2 hours to firm up before serving.
07 -
Let the mango sorbet stand at room temperature for 5–10 minutes before scooping for easier serving.
# Notes:
01 -
Select fully ripe mangoes for optimal natural sweetness and flavor.
02 -
For best results, press plastic wrap directly onto the surface of the sorbet before sealing to minimize ice crystal formation.
03 -
Store sorbet in a shallow container for efficient, even freezing and easier scooping.