Easy Mango Sorbet Recipe | Creamy Mango Delight

Mango Sorbet recipe, without any cream or yogurt, made with frozen mangoes, is as good as eating the mango ice cream but without any guilt of calories.

An easy yet heavenly delicious recipe that is made with just three ingredients.

Do not miss this post's special 'How to Eat Mango Sorbet'

Love For Mangoes

With mangoes all around it becomes difficult to choose whether to eat these as it is or turn it into a dessert or salad or something savoury. I can have mangoes anytime and all the time throughout summers.

Ok, what all do you make using mangoes? If you ask me, then one thing that I make daily is Mango Shake. And believe me, I have at least  2 glasses at a go. And my mango shake has more of mangoes with less milk. Well, other than shake, I make lot many delicacies with this king of fruits. I have already shared the recipes of Mango Cake, Mango Chocolate Cake, Mango Tarts, Mango Yogurt, Mango Sago Pudding , Mango Yogurt Lollies with you, and today it is Mango Sorbet!

Not to miss the easy and healthy Mango Parfait perfect to have in your breakfast!

 

Mango Sorbet At My Place

Mango Sorbet is simply loved by all of us. Swirling cool and soft mango sorbet is something we all enjoy. Also, as there is hardly any sugar, so even my husband can take it without any guilt. I have tried it in 2 different ways. One was made with mango puree and the other was with frozen mangoes. Both require freezing it for 2 times, results were good in both the cases but the one with the frozen mangoes is slightly better, therefore sharing the same with you.

 

Health Benefits Of  Mangoes

Do you know that apart from the taste, it is really good to eat mangoes?

Mangoes are rich in vitamins, minerals and antioxidants and thus are really beneficial for us in a variety of ways, including anticancer effects. They improve our immunity and digestion along with taking good care of our eyes, skin and hair.

You can read more in detail about the benefits of mangoes here.

 

What is Sorbet?

Now, incase you are wondering as to what Sorbet is, is it different from ice cream then lets quickly go through as to what exactly a Sorbet is.

Sorbet is frozen dessert that is made with fruit puree or juice and some sweetener. No dairy products are used in sorbet. Thus, sorbets are by nature vegan only. You can make sorbet from any fruit be it mango, berries, watermelon, orange or any other fruit.

 

How is it Made?

Ideally, to make sorbet, fruit puree is mixed with sugar syrup and little alcohol too. Now, whatever is added to it has a reason, has a science behind it. Alcohol is added to lower the freezing point and thus have softer sorbets. In place of alcohol, honey or corn syrup can also be added.

Similarly, sugar is added more because of the texture than just sweetness. It is added in a set ratio. If sugar is more then the sorbet will not freeze and will be slushy. If sugar is less than you will feel ice crystals.

But still, i have made this sorbet with very little honey and am happy we can have it as much as we like and that too without carrying any guilt. I have tried this without honey too and the result is perfect.

 

How To Make Mango Sorbet

• For making this mango sorbet, first of all try and get sweet mangoes. Sweeter the mangoes, lesser the sweetener required.
• Then, of course, after washing and peeling mangoes, cut them into small pieces and freeze.  Freezing may take anywhere between 4 to 6 hours depending upon your freezer, temperature etc, Also, smaller the pieces, quicker will they freeze.
• Once frozen, take out the pieces, wait for about 4 to 5 minutes and put them in the food processor along with honey and lemon juice. Honey is optional and can be avoided totally. Similarly, adjust lemon juice depending upon how sweet or tangy your mangoes are. Then blitz the processor for 3 to 4 minutes, pausing after every 30 seconds.

Tip: Initially, run the food processor on pulse mode for 3 to 4 times. This will break the mango pieces further and thus will ease in mixing it.

• Once pureed, you will be amazed to see the silky smooth texture of your beloved mangoes. Even after the mangoes are pureed, keep on running the processor as it will make the pulp creamier by incorporating air into it.
• Lastly, fill this puree in an airtight container and freeze till set. Always cover the container with the lid or aluminium foil. If left uncovered, then ice crystals may form.

 

Serving Suggestions

Sorbets taste good if they are soft and smooth. Once taken out of the freezer, it is really rock hard, therefore wait for 5 to 10 minutes, depending on the weather. When it softens up a little, so that it is scoopable easily then scoop out bright yellow balls and serve to your darlings.

 

Step By Step Recipe

Before proceeding, I like to repeat that more than the recipe, it is the method of making mango sorbet, that I am sharing here. Hardly, any ingredients are there, and you need to adjust the quantity of honey and lemon juice as per your taste and according to the taste of mangoes.

• After washing and peeling mangoes, just chop them into small pieces. Put these pieces in a tray or plate such that these are not overlapping.

• Pop this plate in the freezer for 4 to 6 hours or till the mangoes are frozen.
• At this stage, once frozen, you can also put these in the zip lock bag, as now  these will not stick to each other. These will remain good in the freezer for up to 6 to 8 months.
• Put the frozen mangoes in the food processor. Add honey and lemon juice (both optional) depending upon the taste of mangoes.

• Secure the lid and begin processing. Initially, blitz it 3-4 times for 2 to 3 seconds.
• Incase the fruit sticks into the blade of the processor, stop the machine, separate it and continue processing.
• Process until the mango is completely smooth like ice cream. It might take 4 to 5 minutes depending upon how much frozen the mangoes are and also on the temperature in your kitchen. Normally, in Indian kitchens, that too in summers, it gets smooth very soon.

Tip: At this stage, you can fill this Mango cream in Tarts too.

• Check for the sweetness, If satisfied then transfer it to a container.

• Cover the container with lid or aluminium foil and again keep this in freezer for 4 to 6 hours or till frozen.
• Take it out of the freezer at least 15 minutes before serving as it tastes best when slightly smooth.

• Scoop out creamy balls.
• Serve with love and only love.

 

Frequently Asked Questions

 

Q) What type of mangoes are best for making Sorbet?

• The only and only requirement for making mango sorbet is to have fully ripened sweet mangoes. If the colour of mangoes is bright yellow then all the more good but what is really important is that the mango should be really sweet,good in taste, adequately ripened and have an aroma.
• If the mangoes are sweet, then you actually don't have to add anything to it. I recently tried with only frozen mangoes and the result was more than good.
• The mangoes I have used for this sorbet is "Kesar". It has a very nice pulp, colour and smell and is juicy. Its taste is strong sour and sweet at the same time, just right for the sorbet. You could also use Alphanso, Dussheri and any other local variety which has similar traits.

 

Q) What is the benefit of making Mango Sorbet with Frozen Mangoes?

Apart from the taste, one more thing I like about using frozen mangoes is that you can enjoy mango sorbet even mangoes are not around. What I mean is that freeze lots of mango cubes when mangoes are there. These frozen mangoes will remain good for upto 6 to 8 months in the freezer. So, anytime you wish to have mango sorbet, just take out few pieces and make this mangolicious sorbet.

 

Q) In the absence of food processor, how to make it?

Then, use your mixer grinder.

 

Q) How to make it vegan?

Replace honey with maple syrup.

 

Q) Sorbet Vs Granita

Sorbet and Granita are closely related in the sense that both are made using same set of ingredients. Means, suppose you started making sorbet and later you change your mind and want to have Granita, then it is easily possible. And vice-versa too. How?

This is because, difference lies in their texture. Sorbet is smooth and creamy. On the other hand, Granita is rough and flaky. While freezing, the layers are scraped repeatedly and thus resemble more like ice flakes. Have a look at Litchi Granita and the difference will be clear to you.

Q) Mango Sorbet Or Mango Ice cream?

Though mango sorbet looks like mango ice cream only but actually it is not. It is sorbet only. The simple reason is that ice cream does have milk or cream in it. No milk, no cream means no ice cream.

 

Q) How To Eat Mango Sorbet?

You must be wondering what am I saying.  Well, you may eat it the way you like, no rule as to that. But for once try my method too. Put a dollop of softened mango sorbet in your mouth, close your eyes, now gently swirl this mango delight up and down and sideways in your mouth. Try to keep it away from the monster teeth and let your tongue enjoy it fully. Believe me, you will be transported into a  kingdom of bliss. Try it!

 

Let's Connect!

I hope you have liked this Mango Sorbet recipe and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecidiary there.

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