Mango sorbet is a refreshing and healthy dessert that is perfect for hot summer days. It is a simple dessert that you can easily make at home with just a few ingredients. To make this delicious dessert, all you need is ripe mangoes, sugar, water, and lime juice. Blend the mangoes until they are smooth, add the sugar and lime juice, and then mix in the water.
Once everything is well combined, pour the mixture into a container, and freeze it for a few hours until it sets. The best part about this recipe is that it’s versatile. You can add other fruits like strawberries or peaches to the mixture to give it a different flavor. You can also adjust the sweetness according to your preferences. Plus, it’s vegan and gluten-free, so it’s a great option for those with dietary restrictions. This mango sorbet is perfect for serving at dinner parties, after-school snacks, or just as a sweet treat to satisfy your cravings.
Prep Time: 20minutes mins
Total Time: 20minutes mins
Course: Desserts
Cuisine: Fusion, International
Servings: 3
Ingredients
- 2 cups mango pulp I used Julie mango
- 2 tbsp lime juice
- ¾ cup sugar granulated
Instructions
- Instructions
- Cut the mango; mark lengthwise then crosswise and scoop out the pulp with a spoon.
- Blend the pulp then add the lime juice. Add the sugar and blend until the sugar is dissolved.
- Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours). Alternatively, you can freeze in an ice cream maker according to manufacturer’s instructions.
- Let the sorbet soften at room temperature before serving. If you don’t have an ice cream maker, freeze the mango until firm (about 3 hours) then take a fork and mash the sorbet, then freeze until firm again before serving.
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Recipe © Simply Trini Cooking. All rights reserved
Mango Sorbet
Ingredients
- 2 cups mango pulp I used Julie mango
- 2 tbsp lime juice
- ¾ cup sugar granulated
Instructions
- Instructions
- Cut the mango; mark lengthwise then crosswise and scoop out the pulp with a spoon.
- Blend the pulp then add the lime juice. Add the sugar and blend until the sugar is dissolved.
- Place in a metal baking pan and cover with foil. Freeze until firm (about 3 hours). Alternatively, you can freeze in an ice cream maker according to manufacturer’s instructions.
- Let the sorbet soften at room temperature before serving. If you don’t have an ice cream maker, freeze the mango until firm (about 3 hours) then take a fork and mash the sorbet, then freeze until firm again before serving.
