If you love the taste of fresh, ripe mango, this mango sorbet is for you! Naturally dairy-free, there's nothing standing between you and that delectable flavor. Use an ice cream maker to get a smooth and creamy texture!
2(450grams)mangos, fresh or frozen, cubed, about 3 cups, see Recipe Notes
¼cup(57grams)lemon juice, from 1 lemon
1 to 2tablespoons(1tablespoon)vodka, optional, see Recipe Notes
Instructions
Make the base: In a 3-quart medium saucepan, combine the water and sugar. Bring the mixture to boil over medium-high heat, then lower heat and simmer for 5 minutes. Transfer the simple syrup to a small bowl and chill for 30 minutes.
While the simple syrup is chilling, place the mango and lemon juice in the bowl of a food processor and purée until the mixture is smooth. Transfer the purée to a large bowl.
When the simple syrup has cooled, stir it into the bowl with the mango purée. Taste the base for sweetness, adding sugar by 1 tablespoon increments as needed. Remember, cold dulls sweetness, so make it a little sweeter than you think it should be.
Chill the base in the refrigerator for 1 to 2 hours or overnight. It should be about 40 °F before churning.
Churn the sorbet: Pour the base into an ice cream maker and freeze per the manufacturer’s instructions. It will take about 25 to 30 minutes, and the volume of the base will increase as it freezes. When finished, the sorbet will have a soft texture.
Ripen the sorbet: Transfer the sorbet to a freezer-safe container. Stir in the vodka, if using, then smooth the top using a small offset spatula. Freeze for 2 to 4 hours to allow sorbet to firm up, a process called ripening. Serve and enjoy!
Storage instructions: Mango Sorbet will keep in the freezer in an airtight container for a month or more.
Recipe Notes
There are 2 ways to cube a mango:
Method 1: Pare away the skin, then cut the flesh away from both sides of the seed and cut into cubes. Slice off the remaining flesh on the seed and cube.
Method 2: Cut the sides away from the seed. Score the flesh on each side in a crosshatch pattern (don't cut through the skin), then turn the side inside out and cut the cubes off the skin. Slice off the remaining flesh on the seed, pare away the skin, and cube.
Since you're creating a cold purée as it is, your fruit can be fresh or frozen, so you're not limited to seasonality when you want to make sorbet. Just know that fresh fruit that's in season generally has better flavor than frozen.The vodka is included so that the sorbet doesn't freeze into an ice-cube hard rock after being churned. The alcohol lowers the freezing temperature of water, giving this sorbet a silky smooth texture that's easier to scoop. It's a small amount, and you won't taste any alcohol, but you can leave it out if you'd rather not use it.The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.