Mango Sorbet is a real treat during the hot summer days!
Fruity, almost pure in flavor and oh so very refreshing.
The best part is, besides being insanely good, that the sorbet with mangoes is super easy to prepare from scratch!
You only need to follow basic sorbet making rules.
I have searched out the best scoop and tips for you.
The full video how-to is further below.
What is a fruit Sorbet?
A Sorbet is the ice cream’s cousin.
A Sorbet primarily consists of a fruit.
Ice cream, on the other hand, counts milk solids as the main ingredient.
Ice Cream is churned, Sorbet can be churned but the easiest sorbet (such as today’s Mango sorbet) is not churned.
So, sorbet is the fruit itself turned into an amazing frozen treat!
It lacks any fats which would help the sorbet to thicken like an ice cream.
Therefore, a fruit sorbet needs other ways to gain smooth thickness.
The consistency of a sorbet also depends on the fruit.
For example, thick pulpy fruits such as Mango and Strawberry make great sorbet material.
On the other hand, Watermelon or Grape are hard to work with because these fruits are way more watery.
So, while all this sounds super easy, you ought to know some tricks to turn your mango sorbet into a great consistency.
How to make a great Mango sorbet?
A while ago I came upon this very useful read about the science of a perfect sorbet consistency.
The pieces of knowledge opened my eyes!
To summarize it, there are a few factors that can turn a sorbet consistency from meh to yay:
- The sugar amount – Sugar helps to thicken a sorbet. So, don’t skip it. I followed the ratio of 20%-30% sugar vs the fruit amount. So if you use 600 grams mango pulp, you will need about 120-180 grams sugar to stabilize the sorbet. I actually ended up using 100 grams because my mangoes are super sweet. The writer in the post (link on top) also talks about the best sugar choices for you.
- The churning, the mixing – If you have an ice cream maker, great! If not, no problem, I mix mine for a while and that does the trick too.
- The fruit – As mentioned further on top, the choice of fruit is important. Also the quality of fruits! The tastiest fruits make the best sorbet. For example, I used my homemade Mango Pulp for this amazing sorbet.
- Alcohol – Reduced the Sorbets freezing point making it softer and super smooth.
- Keeping it Ice Cold – No brainer, but the more the sorbet defrosts the more crystals will form.
- Lime or Lemon Juice – Adds acidity to balance the sweetness
- Salt – also to balance flavors equally
Quality fruits can make or break a sorbet
Recommended tools to make fruity sorbet
To make this mango sorbet you don’t really need an ice cream maker as it’s a no-churn recipe.
Yet you can, of course, churn the mango sorbet mass before freezing it to thicken the mango sorbet.
My mum has a Cuisinart ice cream maker, which she uses too to make frozen yogurt.
She loves it and I hope to get one too soon. 😀
More Mango Recipes:
- Pineapple Mango Banana Smoothie
- Mango Cheesecake
- Fresh Mango Orange Juice
- How to make Mango Pulp + Recipes
Dear Reader, have you made sorbet before?
Easy Mango Sorbet Recipe
How to Video
- 21.2 ounces Mango
- 1/2 cups powdered Sugar
- 2 Lime Juice
- 1 Tablespoon White Rum
- 1/4 Teaspoon Salt
- Peel and cut your Mango flesh from the seed. Collect the Mango in a bowl.
- Blend the Mango into a smooth pulp. If you used a mango with strings, then strain your mango pulp as well.
- To your mango pulp in a mixing bowl add the sugar, lime juice, White Rum, and Salt.
- Mix the content well. At this point, you can either churn the mass in an ice cream maker or mix with kitchen machine or by hand. This is a no-churn recipe so you can take it easy.
- Pour the sorbet mass into a prepared mold. Close with a lid.
- Freeze your sorbet. Keep it in the coldest part of your freezer.
- Take out whenever you want to enjoy your sorbet.
- Store your sorbet in a closed container in the coldest part of your freezer. The more you defrost it the more ice crystals will form so try to avoid that too often for too long.