This mango sorbet is very easy to make, yet it tastes so delicious! Here, I use the golden yellow skinned Ataulfo mango; it is perfectly suited for this recipe, as its rich, deeply yellow flesh is very sweet and smooth. They are in season right now, which lasts from April to July. As with other fruit recipes, I won’t be adding any additional sugar, because most fruits are sweet enough on their own – a good example of natural sugar power.
This sorbet will be prepared in an ice cream machine. In my Lavender Vanilla Ice Cream post, I already urged you to buy one for home use; there are affordable one’s at reasonable prices around. I think it is practically impossible to make good ice cream without such a machine. You will enjoy it – petit et grand.
Yields 1 Pint or 470 ml
- flesh of 2 ripe Ataulfo mangos (also called champagne mango)
- 3 tablespoons vanilla flavor (1 tablespoon if using vanilla extract)
- 2 teaspoons lime juice
- ¾ cup (175 ml) filtered water
- 1 tablespoon gin or vodka (for storage, see below)
- Peel the mangos and seperate the flesh from the stone. Cut the flesh into small pieces and toss in a bowl with the vanilla flavor and the lime juice.
- If you have a dehydrator you can optionally dehydrate the mix for 3-4 hours.
- Put the mangos with the vanilla flavor and the lime juice into a blender, add the water and alcohol (if used), and blend at high speed until completely smooth.
- To expedite the next step, especially on a warm day, chill the mixture in the fridge for an hour or more.
- Process in your ice cream maker
You can prepare the mix ahead of time and keep it in the fridge in order to process it in the ice cream maker just before serving. Or you can store the finished sorbet in your freezer in an airtight container. If your stored ice cream should be too hard when it comes out of the freezer, simply let it sit at room temperature for ten minutes, and then it will be ready to be scooped. Adding a bit of alcohol to the mix will act as a so called “cryoprotectant”, meaning it will suppress the formation of ice crystals and thus avoid it getting rock solid in the freezer.