Easy Mango Sorbet is creamy (without any dairy) and complemented by the subtle hint of lime. It’s savor-worthy au naturel. But, we’ve got a few topping ideas that will make you swoon!
If you view sorbet as the healthier, but somewhat boring cousin to ice cream, then you need to read on…
This may have been our unspoken opinion until our recent trip to the Big Apple. Everything is kicked up a notch in New York City, from the lights flashing in Times Square to the presentation of cool treats. Our view of sorbet was forever changed after visiting a side walk cafe in Little Italy.
Ta-da! A scoop of lemon sorbet is topped with a scoop of mango sorbet. Fresh cantaloupe, wafers, long chocolate cookie straws adorn the top along with a sprig of mint and a sprinkling of powdered sugar. Over-the-top fun! It was as delicious as it looks.
Easy Mango Sorbet…Take Yours to the Next Level
The easy mango sorbet recipe has just 4 ingredients: mangoes, water, sugar and lime juice. It’s sooo easy to make. I made a lower-in-sugar simple syrup by using a sugar/pure stevia blend. Just puree the ingredients and process in an ice cream maker.
The challenge of recreating our cool NY mango sorbet dessert was made a whole lot easier by OXO as part of their #IceCreamforOXO campaign. (If you love them as much as I do, follow them on Twitter and FaceBook.) They provided me with helpful tools to make cool treats including the sturdy ice cream scoop, the silicone spatula, the lock-top container holding the mango sorbet…and the adorable (yet very useful) 4 piece beaker set pictured. I never knew how much I needed these in my life. They make it so easy to have everything prepped and ready to go. 🙂
The hardest part of this recipe is waiting for everything to chill…and deciding what toppings to dress it up with!
So….what’s on your mango sorbet?
Easy Mango Sorbet
- 1/3 cup water
- 5 Tablespoons sugar
- 6 cups mango diced, if frozen, defrost first; if fresh, use about 6 very ripe mangoes
- 3 Tablespoons lime juice
- Optional toppings such as a wafer ginger snap, or other cookie, fresh or dried fruit, mint leaves
- Make a simple syrup by bringing water and sugar to a boil in a small sauce pan. Reduce heat and simmer for about 5 minutes, stirring constantly, until mixture becomes clear.
- Allow simple syrup to cool completely, preferably refrigerating for at least 2 hours.
- Add diced mango, simple syrup and lime juice to a food processor.
- Process until mixture is smooth.
- Transfer to a storage container and allow mixture to chill in the refrigerator, preferably for about 2 hours.
- Process mixture in an ice cream maker according to manufacturer instructions. (I processed mine for about 20 minutes.)
- Transfer processed mixture to a freezer-safe container. Keep frozen until ready to enjoy. The mixture will initially be on the soft side. If you freeze it overnight, it will firm up to an ice cream consistency.
Disclosure: OXO supplied me with all the ice cream tools for this post. I was not compensated for writing this post and the opinions expressed are entirely my own.