Recipe || Easy ‘Make In The Freezer’ Mango Sorbet
Now, I don’t know about you but when the weather gets warm I suddenly crave sorbet, cold and thirst quenching! Mango is my favorite fruit and nine times out of ten, if you see me eating gelato or sorbet in the summer, it’ll be mango. Sometimes the creaminess and heavier flavors of ice cream are too much for me, especially when it’s hot! Mango sorbet is something of a family tradition too; my dad used to make it every summer and I have fond memories of buying mangos and waiting for them to ripen so we could have sorbet. He had the advantage of an ice cream maker and would churn out loads of it every summer. Sadly, I don’t have the space for one so I’ve had to get a little creative with making this summer time treat!
This recipe has been a real saving grace this summer to be honest! I’ve made it a few times and there was something so lovely about having a little sorbet to cool down! It took me right back to childhood and I couldn’t be happier! One day, I’ll have a nice big kitchen with plenty of storage so I can invest in an ice cream maker. Until that time, this recipe will be a staple in our house! I can’t wait until next summer so I can make it all over again!
And now for the recipe!
Easy Freezer Mango Sorbet
Cool, refreshing and oh so easy to make!
- 3 mangos (ripe)
- 1 lime (juiced)
- 250 ml water
- 175 grams sugar
Cut and Prep the Mango
To cut your mango, cut down one. Cut down along lengthwise along the widest side. Your knife should follow along the stone fairly easily.
Taking the mango half, cut a grid pattern into it, being careful not to cut through the skin. Use a spoon to scoop out the mango chunks, or invert the skin and cut off the chunks. Repeat on the other side of the mango.
Remove the skin around the portion with the stone and cut away any extra bits of mango.
Add the mango chunks to a blender or food processor and blend into a smooth puree.
Using a sieve, strain your puree to remove all of the fibers. This will ensure a smoother finish to your sorbet.
Line a baking tray with parchment paper, and pour in your puree. Leave to freeze for up to 8 hours, or overnight.
Make the Simple Syrup
In a small saucepan over a low heat, add the sugar and water. Stir occasionally, until all of the sugar has dissolved completely. Set aside to cool.
Make The Sorbet
Line a loaf tin with parchment paper and set aside.
Remove your frozen mango puree and cut it into pieces. Add it to the food processor or blender along with the lime juice.
Blend until smooth, adding the simple syrup bit by bit until you reach your preferred level of sweetness.
Pour the mixture into the loaf tin, and pop in the freezer for at least 4 hours.
When you're ready to enjoy, take it out of the fridge, let it rest for a few minutes and enjoy!
- I buy mangos before they’re quite ripe and leave them in a brown paper bag on my windowsill. This allows me to wait until they’re perfect! A ripe mango will have a little give when you squeeze it, but you don’t want it too ripe or it will be too juicy and messy to cut properly.
- I cut my mangos over the food processor as much as possible, so that all that extra juice isn’t wasted. It does take practice though, so if you’re unsure, there’s lots of helpful videos about cutting a mango online!
- I tend to cut the parchment paper for the loaf tin a little long so that I can fold over the top like a cover for the sorbet. I meet the two ends of the paper, fold it over a few times then tuck the ends under the lip of the tin. You don’t have to do this but I do find it protects the contents a bit.
