Mango sorbet is a must try for mango lovers this mango season! This is so simple, easy with only 3 main ingredients – Mango, sugar and lemon. And it gives full satisfaction for mango lovers. Plus a treat for this summer. I made this for the second time after I loved it when I made it for the magazine. Since I loved it, I decided to post it here. Without any blah blahs, here is the recipe.
Mango Sorbet recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 5 mins+ 10 hours freezing time | Cook time: 5 mins | Serves: 3
Prep Time: 5 mins+ 10 hours freezing time | Cook time: 5 mins | Serves: 3
Ingredients
| Mango pulp | 1 cup |
| Sugar | 1/2 cup |
| Water | 1/2 cup |
| Lemon juice | 1 tblsp |
Method
- Slice the mangoes along the sides and scoop out the pulp using a spoon. Scrap the pulp from the seed as well and collect 1 cup of pulp. Place it in a blender, puree it first.
- Make a simple sugar syrup by heating sugar and water and just bring to boil to dissolve the sugar completely. Cool down and blend it with the mango pulp, lemon juice.
- Transfer to a freezer safe airtight container and freeze it for an hour.
- Take it out, mix it until smooth, with a fork. (For smoothest texture of all, you can grind the sorbet in mixie instead of mixing with fork).Repeat the same every half hour for 5 more times. Then freeze for 6 to 12 hours depending on your freezer temperature and conditions. Scoop and serve.
Notes
- If you have icecream maker, you can churn the sorbet as per the instructions. This will give you the best result of all - Smoothest sorbet, equal to icecream's texture.
- I used alphonso mangoes for vibrant yellow coloured result.
- Lemon juice not only adds a tangy taste, but also must be helping in its texture. So do not omit.
- MIxing with fork every half hour for 5-6 times helps in smooth texture.
Freeze the serving bowls too for an hour before serving and scoop the sorbet to serve it.
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