Mango Sorbet
This Mango Sorbet is beautifully balanced; not too sweet and not too tart. Served it as a cold treat or to cleanse the palate between courses.
Ingredients
- 2 large mangoes, peeled, seeded and diced tips & tricks
- 1 cup granulated sugar
- ½ large lime, zested
- ½ medium orange, zested
- 3 tbsp. freshly squeezed orange juice (about ½ orange)
- 1 tbsp. freshly squeezed lime juice (about ½ lime) tips & tricks
- 1 ½ cups orange juice Footnote
Directions
- In the jar of a blender, add cubed mango and sugar; process until smooth. Add lime zest, orange zest, orange juice, lime juice and 1 ½ cups orange juice; blend well.
- Pour the mixture to a 4-cup measuring cup and cover with plastic wrap. Transfer to the fridge to chill, at least 3 hours but preferably overnight.
- Add the mixture to an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.
- Spoon the sorbet into a container and transfer to the freezer until frozen, about 24 hours.
Notes
Footnote: Depending on the size of your mangoes, orange and lime, you might have to add another 1/4 cup of orange juice.