Icy, fruity, sweet, busting with flavor … summer is begging for this Mango Sorbet. Plus, it’s super easy to make, which means minimal time in the kitchen and max time sunning yourself at the beach, hanging poolside with a book, basking in the glory of your garden … gosh, is it obvious I’m looking forward to summer?!
Sorbet had a moment a long time ago – like, decades – and let’s not get into how I’m old enough to remember it. But it’s also kind of hung around since then, and for good reason – its refreshing smooth iciness, its pure fruit flavor, and its palate-cleansing goodness makes it a dessert time staple.
You can use all kinds of fruit for sorbet, but mangoes seem made for it. And the list of ingredients for sorbet is so magically simple! You have:
Mangoes, obviously. I start with the frozen cubes I find in the grocery store, but you can use fresh mangoes too.
Sugar – feel free to sub in pure maple syrup (grade A would be best because it won’t have an overly maple flavor) or honey
Corn syrup – you don’t absolutely have to include this ingredient, but it helps keep the sorbet smooth and less icy
Sea salt – just a bit to round out the sweetness!
You might be wondering … why corn syrup?! The science behind using corn syrup in sorbet is fascinating. Essentially, corn syrup is an invert sugar, broken down at the molecular level – which, when frozen into a dessert like sorbet, lends a silky smooth texture and helps keep the entire product from getting too icy. Serious Eats explains it at length in this post – I thought it was well worth the read.
Can you leave the corn syrup out? Yes. But your sorbet will be icier and not quite as smooth.
Okay! Ready to make this stuff? Great! Just grab your high-powered blender and put it to work.
In a few seconds, you have gloriously smooth, utterly delicious mango sorbet.
Once it’s blended, you can enjoy it right then, or you can give it a rest in the freezer for a more solid version.
Either way, I hope you try this refreshing Mango Sorbet soon and love it as much as we do!
White Strawberry Mango Sangria is the perfect cocktail for summer.
If you’re up for a trip to the savory side, try this Black Bean Chili with mangoes. Trust me on this – it’s divine!
These Mango Thumbprint Cookies are just about the prettiest cookies I’ve ever seen.
Cook time includes 2 hours in the freezer.
You can substitute the 2 pounds of frozen mangos for 3 large mangos or about 4 cups of fresh diced mangos. It is important to note that if you do this, you will need to allow your sorbet to set in the freezer for a few hours before it is ready to enjoy.
You can substitute the sugar for honey or maple syrup. Just follow the same process as you do with the sugar.