Description
A refreshing and naturally sweet mango sorbet made with frozen mango chunks, lime juice, and a liquid sweetener of your choice. This simple recipe requires minimal ingredients and equipment, perfect for a quick, healthy frozen dessert with a smooth and creamy texture that can be served immediately or frozen for a firmer consistency.
Ingredients
Main Ingredients
- 2 (10-ounce) bags frozen mango chunks (about 5 cups)
- 1/3 cup liquid sweetener of choice: maple syrup, simple syrup, honey, or agave nectar
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
- 1/4 teaspoon kosher salt
Instructions
- Thaw Mango: Let the frozen mango chunks sit at room temperature for 10 minutes to slightly soften them without fully thawing, making them easier to blend.
- Initial Blend: Process the mango chunks, liquid sweetener, lime juice, and kosher salt in a food processor or high-speed blender until the bottom becomes smooth but the top still has chunks, about 1 minute. Stop the machine, scrape down the sides, and stir to ensure even blending.
- Final Blend: Continue processing for 4 to 5 minutes total, stopping occasionally to scrape down the sides until the sorbet is smooth and creamy throughout.
- Serve or Freeze: Serve immediately for a soft-serve texture. To enjoy firmer sorbet, transfer the mixture to an airtight container or loaf pan. Cover the surface with parchment or wax paper, and freeze for 2 to 3 hours until solid. If using a loaf pan, wrap it in plastic wrap to prevent ice crystal formation.
Notes
- Fresh Mango Substitution: Peel, pit, and cut 3 pounds (3 to 4 medium) fresh mangoes into 3/4-inch pieces (about 3 heaping cups). Arrange on a parchment-lined baking sheet in a single layer and freeze until solid, about 4 hours before proceeding with blending.
- Storage: Store the sorbet in an airtight container in the freezer for up to 2 weeks.
