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Take your taste buds on a tropical journey with this creamy and flavorful Homemade Mango Sorbet.

 

I know I’ve said this before, but I love mangoes. They’re tops on my list of favorite fruits. Those include pears, peaches, watermelon, cherries, and MANGOES! Not necessarily in that order.

 

We used to only get one type of mango even though there are many more out there! There’s thousands of varieties of mangoes, but we only get two that I know of. In my store, we have Ataulfo and Florida mango. Both taste delicious, but I think the Ataulfo are sweeter and have a better mango flavor.

 

 

What is mango sorbet made of?

 

Mango sorbet, or any sorbet for that matter, is made with just a few ingredients. There’s fruit, simple syrup, and some citrus juice to brighten the flavor. It’s that simple. Sorbet is usually dairy and fat free, which makes it relatively healthy. I say relatively because the sugar you use and the amount could make it a little less healthy.

 

You can add some other flavors if you want, like extracts or spices. You can even flavor the simple syrup to add flavor, too. If you don’t want to use simple syrup, then you can use honey or agave syrup. Just be sure to use a liquid sweetener. It helps prevent the sorbet from getting too solid in the freezer. There’s nothing less appealing than having to chisel your sorbet our of the container.

 

 

What is the secret of a good sorbet?

 

First, there’s the fruit. Since there are basically 3(ish) ingredients in sorbet, you want to make sure to pick the best, most flavorful fruit you can find. It should be ripe, sweet, and full of flavor. And the type of fruit changes the results of the sorbet. Fruits with pectin like berries, stone fruits like peaches and apricots, and grapes make for a creamier sorbet. Same for fruit with lots of fiber like mangoes, pears, and bananas.

 

Next, there’s the fruit to sugar ratio. For the best results, you want to use 4 cups of fruit to one cup of sugar or sweetener of choice. If you use a simple syrup, like I did in this recipe, it can dilute the flavor of the fruit. I just happened to have simple syrup handy for this recipe. It’s not like simple syrup is difficult to make. It’s sugar and water simmered together until the sugar is dissolved. But feel free to use agave, maple syrup, honey, or other liquid sweetener or choice.

 

 

How do you pick the ripest mangos for sorbet?

 

When it comes to picking the ripest mangos for sorbet, there are a few key things to look out for. First, you want to pay attention to the color of the mango. A ripe mango will have a vibrant color. Depending on the mango, this can be a bright yellow or a bright red color.

 

Next, check the firmness. Gently squeeze the mango. A ripe mango will give slightly under pressure but should not be mushy. If you can’t find a ripe mango, you can purchase some that are a little firmer and place them in a paper bag with a banana to ripen. Or, just plan ahead and let them ripen on the counter until you’re ready to use them. Or, just grab some frozen mango!

 

 

Finally, give the mango a sniff near the stem end. That’s the end that was attached to the tree. A ripe mango will have a sweet, fragrant aroma. It should smell like mango. By selecting mangos that are ripe and full of flavor, you can ensure that your mango sorbet is bursting with tropical goodness.

 

What ingredients are in mango sorbet?

 

Sorbet typically has very few ingredients. Mine has 4. There’s mangoes, simple syrup, some maple syrup, and a little lemon juice. There’s no magical ingredients. And there are no difficult ingredients to find or make. I happened to have simple syrup on hand, so I used that. Granted, it was mint simple syrup, but I made up my mind to use it all up in this recipe.

 

 

So, in order to cut some of the mint flavor and make it more about the mangoes, I added in some maple syrup. The rounded flavor of the maple syrup was the perfect syrup to level out the mint simple syrup. Feel free to omit if you don’t want to add more sweetener in syrup form.

 

How do you make homemade sorbet?

 

It is super easy to make a sorbet. Even if you don’t have simple syrup, it’s still super easy to make. If you’re making simple syrup, then combine one cup of sugar with one cup of water and simmer until the sugar is dissolved. Let it cool to room temperature before continuing with the recipe.

 

 

Next, you puree the ripe mangos and the simple syrup (and maple syrup) in a blender until smooth. Blend all the ingredients together until well combined. I put my mango mixture into the bowl of my ice cream maker to process until smooth and creamy. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and cover with plastic wrap. Make sure to press the plastic wrap onto the surface of the mango mixture to prevent additional crystals from forming.

 

How do you serve mango sorbet?

 

Once your mango sorbet has reached the desired firmness, it’s time to dig in and savor the fruits of your labor. To serve, use a sturdy ice cream scoop to create perfectly rounded scoops of sorbet. For an extra touch of elegance, consider garnishing your scoops with fresh mint leaves or a of pistachios or macadamia nuts.

 

 

If you’re feeling creative, you can also experiment with different serving options such as pairing the mango sorbet with a slice of angel food or pound cake. Try topping it with a drizzle of honey or some more maple syrup. The possibilities are endless when it comes to serving this refreshing and delightful dessert.

 

This mango sorbet is super simple to make, takes minutes to prepare, and will be a frozen treat your family and friends will love. It’s full of sweet and delicious mango flavor. Mangoes make for a super creamy and rich sorbet. It almost looks like ice cream it’s so creamy. The color is gorgeous and makes everyone aware of the tropical flavor hiding in this simple sorbet.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Friday’s Recipes:

• Glazed Blueberry Cake Donuts from Jolene’s Recipe Journal
• Cranberry Posset from Karen’s Kitchen Stories
• Strawberry Piñata Cupcakes from Blogghetti
• Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs
• Snickers Apple Salad from Cheese Curd In Paradise
• Mango Sorbet from A Kitchen Hoor’s Adventures
• Blackberry Lemon Bread from Jen Around the World
• Cookie Dough Cupcakes from It’s Shanaka
• Team USA Cheesecake Fruit Tarts from For the Love of Food