Mango Sorbet

Naturally creamy mango sorbet, with fresh mangos, lime juice, simple syrup.

  • Prep time: 25 minutes
  • Chilling and processing time: 1 hour, 30 minutes
  • Yield: Makes almost 1 quart

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 3 ripe mangos (about 2 1/2 pounds)
  • 3 tablespoons lime juice
  • Pinch salt
  • 2 tablespoons tequila, rum, or vodka (optional) OR 2 tablespoons light corn syrup

Method

1 Make simple syrup: Heat the sugar, salt, and water in a medium saucepan until the sugar and salt have completely dissolved. Set aside to cool.

2 Prep 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.

3 Blend mango, simple syrup, lime juice: Put the mango pieces, simple syrup, and lime juice 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, rum, vodka (if using) or corn syrup.

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.