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.
Alcohol Is the Secret to Creamy Homemade Sorbet
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. The lower freezing temperature of the alcohol keeps the sorbet from getting too icy.
If you don't want to use alcohol, you can add a couple tablespoons of corn syrup. It won't be as effective as alcohol to prevent iciness, but it will help.
Using Simple Syrup in Homemade Sorbet
We are also starting with a simple syrup to make our sorbet. Sugar crystals attract other sugar crystals, so if you dissolve them first in water to make your sorbet, you have less chance of them quickly crystallizing.
Need More Treats for Hot Days? Try These Frozen Desserts
- Classic Ice Cream Sandwiches
- Ice Cream Cake
- Meyer Lemon Sorbet
- No-Churn Peach Cobbler Ice Cream
- Watermelon Granita
1 cup sugar
1 cup water
3 ripe mangos (about 2 1/2 pounds)
3 tablespoons lime juice
2 tablespoons tequila, rum, or vodka (optional) OR 2 tablespoons light corn syrup
Make the simple syrup:
Heat the sugar, salt, and water in a medium saucepan until the sugar and salt have completely dissolved. Set aside to cool.
Prep the mango:
Use a vegetable peeler to peel the outside peel of the mangoes. Then cut the flesh away from the large flat white seed in the center of the mango. Discard the seed and peel. Rough chop the mango flesh. You should have about 3 1/2 to 4 cups of chopped mango.
Blend the mango, simple syrup, lime juice:
Put the mango pieces, simple syrup, and lime juice into a blender. Blend until completely smooth.
Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
Process in an ice cream maker:
When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila, rum, vodka (if using) or corn syrup.
Process the mixture in your ice cream maker according to the ice cream maker directions.
Freeze until firm:
Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 2g||7%|
|Total Sugars 41g|
|Vitamin C 44mg||221%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|