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Do i have to use an ice cream maker or can i put straight into the freezer
With this recipe, you need to use an ice cream maker. If you’d like to make a mango frozen dessert without an ice cream maker, you’re best off using another recipe. Thanks for reading!
If you don’t have an ice cream makes, you could alternate between whisking and putting it in the freezer..which is essentially what an ice cream makes does. It incorporates bubbles while keeping the ice crystals small.
Yes, that makes it more of a granita, a frozen dessert that’s stirred with a fork as it freezes. It’s meant to be somewhat grainy. If you make this mango sorbet in that manner, it will still be a frozen dessert–just don’t expect it to be smooth.
Hi I bought simple syrup already made could you possibly tell me how much I would need to use to get what you made?
You’ll need about 1-1/2 cups simple syrup for this recipe. Also take note this is a 1:1 simple syrup ratio, not a 2:1 (which is known as rich simply syrup). Have fun!
I have SUPER ripe mangoes that were picked from a local tree (like you can’t even peel them without turning to mush in your hands) and they are very sweet. I feel like the recipe calls for a lot of sugar and it will be too sweet. Does this sorbet normally come out very sweet? I’m not sure how much sugar I need.
Hmm, that’s a good question. Sugar helps sorbet turn out smooth, not grainy–but if the mangoes are already quite sweet, you can by all means play around with reducing the sugar. We also have a mango lime sorbet recipe that might be good for you, as the lime would offset the sweetness of the mango.
Where is this tree? I want to hit it up and make mango chutney and mango preserves.
Can I do it without the corn syrup?
Hi Emely, either 2 tablespoons of an alcohol listed (rum, tequila, vodka) OR 2 tablespoons of light corn syrup will help keep the sorbet from getting icy. You can skip this, but result will not be as smooth. Still good, it will just get icier faster in the freezer than it would otherwise.
Can I do it without lime juice?
Hi Noa, the acid in the lime juice helps intensify the flavor of the mango, the lime flavor also complements the mango flavor. That said, yes, you can go without it if you want. The sorbet just won’t be as intense.
Thank you for explaining! Can I substitute it with lemon juice which I have at home?
Sure! Should work fine.
I think it was a little too sweet..i used the yellow, oval mango, cant remember their name, but they are sweeter than the green ones..either way, I added more lime juice..haven’t put it in the ice cream maker yet, but am sure it will be deliciousoso!!!
can i use corn syrup for the simple syrup?
You could, Émilie, but I wouldn’t recommend using corn syrup exclusively, as it’s not the most pleasant flavor.
Is it possible to use this same recipe with strawberries? Also, if I double the recipe, is it fine to just double all the ingredients?
can you make it with agave nectar?
Hi George, I haven’t tried making sorbet with agave nectar, but if you do, please let us know how it turns out for you!
This was amazing. I made it using the light corn syrup (no alcohol).
If you don’t have an ice maker can you stir by hand?
The point of an ice cream maker isn’t to mix the ingredients, but to freeze them while incorporating air. So no.
Good point! It also keeps the ice crystals small, because the dasher breaks them up into small pieces was the sorbet churns. So you get that nice smooth mouthfeel.
Has anyone tried making it with Malibu Rum? How did the flavours work?
i saw your idea and loved it! i used a clear coconut rum with 20% alcohol content so i doubled the amount, i also used about 1/3 loose brown sugar because i was out of plain sugar — the flavors are great!! i have not yet frozen it so we’ll see on that…
Thanks for quick response, I tried and I think it is good:)
Can it be done without the ice cream maker? Just put it in the freezer after mixing….
Yes, I have made sorbets , Ice cream and frozen yogurts. When you are done making the mix choose a container and freeze for 2-3 hrs, blend the mix so the ice crystals blend in. Place apiece of plastic wrap over the top of the mix so it’s sitting on top. This will help to minimize ice forming. I haven’t used alcohol yet but I have a few ideas forming.
If I wanted to make this without alcohol, but keep it from getting too icy, would a splash of vanilla extract work do you think?
It would be the alcohol in the vanilla extract that would keep the ice cream from getting icy, so you wouldn’t really be avoiding alcohol if you used extract. Not sure about the flavor combo, but if you try it, please let us know how it turns out for you. ~Elise
This was amazing! I made a tequila free version and it was super yummy. I made it all in the blender and skipped the simple syrup making part. Everything went in the blender with a bag of frozen mango and my son and I could not stop eating it. Next time I will reduce the sugar to 2/3c. and 2/3 c. water just to see if it still good with less sugar. I don’t think it needs the tequila. I also like booze poured over my sorbet like a mini dessert float and may try it that way.
The alcohol will help the sorbet from getting icy over the days after you make it. But if you eat the sorbet right away then it doesn’t really make a difference. ~Elise
Just made this yesterday, as well as David Lebovitz’ vanilla ice cream. Both were my first attempts and I must say, thanks to you both, they’re delicious. However, I have one question, do I have to add the full amount of simple syrup or can that be “to taste?”
It is not “to taste”, but you can try making it with less and see if you like it. In general with ice cream and sorbets I stick with a ratio that works because the sugar is needed for the chemistry of the mixture to turn out right. ~Elise
LOVE this recipe!!! Made it for my grandparents & everyone really enjoyed it!
Elise, I made this sorbet yesterday and it is absolutely delicious – all the flavors blend beautifully and the texture is wonderful. I have been reading your blog every day for a year, and I have used several recipes I found here. Thank you and keep up the good work!
This absolutely topped off the Fettuccini with Creamy Tomato Italian Sausage Sauce meal tonight! What a beautiful and flavorful sorbet!