Mango, lime, sugar. These ingredients are just destined to be together in a sorbet! A perfect way to cool down on a hot day. Sweet mangoes have a rich and creamy texture that balance beautifully with bright tart lime juice.
The problem you can encounter when making homemade sorbet is that it can become hard and icy if stored for any period of time. The mango helps a bit with this, but if you don’t plan to eat the sorbet right away, it really makes a difference to add a couple tablespoons of some sort of high alcohol content liquor to the sorbet.
Adding alcohol is entirely optional. The lower freezing temperature of the alcohol keeps the sorbet from getting too icy.
For this mango sorbet, our liquor of choice is tequila. It gives the sorbet a hint of margarita. You could also use rum for a more daiquiri note. You could use vodka too, which doesn’t add flavor to the sorbet, but accomplishes the purpose of reducing ice.
- 1 cup sugar
- 1 cup water
- 3 ripe mangos (about 2 1/2 pounds)
- 1/4 cup lime juice
- Pinch salt
- 2 Tbsp tequila, rum, or vodka (optional)
1 Make simple syrup: Heat the sugar and water in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
2 Prep mango: Cut the flesh from the mangoes (see How to Cut a Mango).
3 Blend mango, simple syrup, lime juice, salt: Put the mango pieces, simple syrup, lime juice, and salt into a blender. Blend until completely smooth.
4 Chill: Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
5 Process in ice cream maker: When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila or rum (if using). Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions.
6 Freeze until firm: Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.