Mango sorbet is a simple and refreshing frozen dessert, perfect for a hot Australian day. It is believed to have originated in Asia, where mangoes are abundant. The idea of freezing fruit with sweet liquids dates back centuries, with early versions using snow and ice. Thanks to modern freezers and blenders, sorbet today is smoother and easier to make at home.
Sorbet is different from ice cream because it does not contain dairy, making it a great option for those who are lactose intolerant or prefer a lighter dessert. Without cream or milk, the natural mango flavour shines through, making this an intensely fruity treat. Mangoes are also packed with vitamin C and fibre, so this dessert is not only delicious but offers some nutritional benefits too.
Perfect Mango Sorbet Tips
- Use ripe mangoes for the best flavour. They should be slightly soft when pressed with a strong sweet aroma.
- If your mangoes are not very sweet, add extra sugar to balance the taste.
- To achieve a smoother texture, use an ice cream maker if you have one.
- If you do not have an ice cream maker, stir the sorbet every hour for the first three to four hours of freezing to break up ice crystals.
- Let the sorbet soften for a few minutes before scooping for a smoother serving experience.
- A squeeze of lime juice can add a refreshing zing to enhance the mango flavour.
Ingredients (Serves 4)
- 3 large ripe mangoes, peeled and cut into small cubes
- 100g caster sugar
- 120ml water
- 1 tbsp lemon or lime juice
Directions
- Make the sugar syrup. In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool.
- Prepare the mangoes. Peel the mangoes, remove the stones, and chop the flesh into small cubes.
- Blend the mixture. Add the mango cubes, cooled sugar syrup, and lemon or lime juice to a blender. Blend until completely smooth.
- Freeze the sorbet. Pour the mango purée into a shallow, freezer-safe container.
- If using an ice cream maker, follow the manufacturer’s instructions.
- If using a freezer, leave for 1 hour, then stir the mixture with a fork. Repeat every hour for 3-4 hours to prevent ice crystals from forming.
- Serve and enjoy. Once firm, scoop into bowls and enjoy. If too hard, let it sit at room temperature for a few minutes before serving.
This homemade mango sorbet is an easy and delicious way to cool down during hot weather. It requires just a few ingredients and no special equipment, making it a great beginner friendly dessert. Once you master this, try experimenting with other fruits like berries, pineapple or watermelon. If you enjoyed this recipe, why not try Mango Sticky Rice for another tropical dessert?
For more information on buying the right ice cream maker for you, we recommend you review the following; Ice Cream Maker.
