Mango Sorbet is a crispy, yummy crumbled ice made by pureeing mango and freezing & blending it for multiple times. Mango Sorbet is a homely delight to be enjoyed after lunch in summer weekends and holidays. Mango Sorbet is a must try during mango season.
Mango Sorbet is one of my most favs of all the mango recipes I tried this summer.Sorbet is basically water + sugar + fruit combo frozen, churned well to break the ice crystals to get a smoother finish.It is sure a healthier option to icecreams.
Though I am not fond of mangoes and most of mango dishes I tried was relished by amma,this mango sorbet was one among my favs in my tries this year
Check out other sorbet recipes :
Grape Sorbet
Lemon Sorbet
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📖 Recipe Card
Mango Sorbet
Ingredients
- 1 cup mangoes pulp I used 3 small mangoes
- 1/4 cup heaped sugar
- 1/4 cup water
- 1/2 tablespoon lemon juice
Instructions
- Take sugar in a pan, add water to it and heat it up.
- Boil until sugar dissolves completely.
- Then switch off and set aside to cool.
- Take mango flesh in a blender and puree it. Measure and keep aside.
- To the cooled sugar syrup add mango puree and lemon juice.
- Whisk it well. Now transfer this to a freezer safe box.
- After an hour or 2,using a fork break the crystals formed.
- Do this every 2 hrs. Or you can take this in a mixer jar and run it once.
- Then again freeze the mixture.
- Repeat this for 4 times at least. I did with fork for 2 times and blended for 2 times.
- The more you blend the creamier and softer the sorbet.
- Transfer to a freezer safe box and freeze for at least 6-8 hrs. I kept it overnight.
- Scoop and serve Mango Sorbet immediately.
Notes
- My mangoes were very sweet so added just 1/4 cup sugar, you can increase if you want.
- Using fork to break the crystals helps but I recommend blending at least 2 to 3times for a smoother texture.
- Lemon juice adds a tanginess which I loved the most, but should be used to bring texture too, so do not skip it.
- I used Grape variety of mango which has a deep yellow color and was less in fibre.
- The more times you blend the more creamier the texture will be.
- I freezed it overnight, it will be hard when taken out. Leave in room temperature for 2mins then scoop and serve.
Mango Sorbet Recipe Step by Step
- Take sugar in a pan, add water to it and heat it up.Boil until sugar dissolves completely.Then switch off and set aside to cool.
- Take mango flesh in a blender and puree it.Measure and keep aside.
- To the cooled sugar syrup add mango puree and lemon juice.
- Whisk it well.Now transfer this to a freezer safe box.
- After an hour or 2,using a fork break the crystals formed.Do this every 2 hrs.Or you can take this in a mixer jar and run it once.
- Then again freeze the mixture.Repeat this for 4 times atleast.I did with fork for 2 times and blended for 2 times.The more you blend the creamier and softer the sorbet.
- This is the last time and see how creamy it is.Transfer to a freezer safe box and freeze for atleast 6-8 hrs.I kept it overnight.
Scoop and serve immediately.
Expert Tips
- My mangoes were very sweet so added just 1/4 cup sugar, you can increase if you want.
- Using fork to break the crystals helps but I recommend blending atleast 2 to 3times for a smoother texture.
- Lemon juice adds a tanginess which I loved the most, but should be used to bring texture too,so do not skip it.
- I used Grape variety of mango which has a deep yellow color and was less in fibre.
- The more times you blend the more creamier the texture will be.
- I freezed it overnight, it will be hard when taken out.Leave in room temperature for 2mins then scoop and serve.
Sowmya Sundararajan
Beautiful!
Ramya
Your recipes are excellent if you can pls post me recipes of muffins made with whole wheat and egg of different flavors… Also recipes of wheat cookies ..
Deepali
Nice and easy to make recipe’s great
Kunky
I tried it ….it came out well……but there was some bitterness in that…..dont know y……mangoes were very sweet……