Mango Sorbet

Last week my brother-in-law got 2 boxes i.e. 2 dozen of Alphonso Mangoes, naturally ripened. The mangoes were so sweet with the perfect yellow colour that I decided to use them for something interesting. I thought of making some sorbet to combat the heat we have been witnessing as the summer is at its peak and we were all desperately waiting for the monsoon to hit. 

They don't say Mango is the King of all the fruits for nothing. This fruit has every  reason to be the favourite among all the fruits. Look at the colour, the texture or  the sweet taste of the fruit and anybody would fall for it. This sorbet allows you to enjoy the low fat version of a dessert and gives you a reason to smile happily in this scorching heat of Mumbai. And that the recipe is vegan, is a bonus! 

Print the Recipe

Mango Sorbet

Here's what you gonna need for Mango Sorbet:

2 large, ripe mangoes (I used Alphonsos)

2/3 cup Simple Syrup

4 tsp freshly squeezed lime juice, plus more to taste

1 tbsp dark rum

Simple Syrup

2/3 cup Sugar

2/3 cup water

Here's how you can make it:

Simple Syrup

• In a saucepan, heat sugar and water until the sugar completely dissolves. Remove it from heat and let it cool completely at room temperature.

Mango Sorbet:

• Peel the mangoes and cut the flesh away from the pit. 
• Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible.
• Cut the flesh into chunks and put them in a blender with the cooled sugar syrup, lime juice and rum. 
• Puree the mixture until smooth. 
• Taste, then add more lime juice or rum if desired. 

A. Method using Ice Cream maker:

• Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
• Once sorbet is made, transfer into a freezer box, cover, and freeze.

B. Method when not using Ice Cream Maker:

• Pour the mixture into a stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. 
• When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. 
• Transfer the partially thawed sorbet to the food processor, and process for a few minutes (this step gives the sorbet its wonderful fluffy texture.) 
• Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

Hope you would also like making this as much as I did!