Mango Sorbet

Mango Sorbet 5

Yay! Yay! Yay! It’s Friday and time for my next mango recipe πŸ™‚

At the start of the summer, I resolved myself to making a lot of frozen treats. After all, summer this year was way too hot, even for us Bengalureans. And then the summer came and went, only that I didn’t actually get to try a whole lot of stuff. There was this one time I made extra creamy vanilla chocochip ice cream and that pretty much was it.

Mango Sorbet 2

I had to remedy it before it was too late. These beautiful juicy mangoes peeked at me from the fridge and I knew what I could do. A sorbet! πŸ™‚ It was very new to me a few years back, hearing this term Sorbet. Thanks to Masterchef Australia (a show I absolutely adore) and other cookery channels, I am much more knowledgeable now.

Mango Sorbet 6

Once the sorbet was made, I realized it is probably even better than an ice cream. All I had to do was whip up the mangoes until really smooth and put it into the freezer. Done. Creamy, fresh Mango Sorbet preparation done in all of ten minutes. There is no cream, means much less calories. If you are weight watching, cut down the sugar totally and still, you could have tastiest frozen treat at home πŸ™‚ Next year, I am sure going to try a lot more sorbet recipes!

Mango Sorbet 1

To make Mango Sorbet

  • Servings: makes a cup
  • Difficulty: Easy
  • Print

What I used –

  • Mango Pulp, 1 cup
  • Sugar, 2-3 tsp
  • Lemon Juice, 1 tsp

Mango Sorbet 4

How I made –

  1. In a bowl, add mango pulp along with sugar and lemon juice. Whip it or hand whisk until the mixture is creamy and smooth.
  2. Pour it into an air tight container or an aluminum tray and cover it with foil/cling film. Put it in deep freeze for 3-4 hrs.
  3. Scoop out and serve cold with an optional mint leaf on top.

Mango Sorbet 3

Note –

  • I used a large mango, peeled off the skin and cut the mango into cubes. I blended it until smooth without adding any water.
  • Lemon juice is optional. My mango was sweet and adding lemon juice gave a zing.
  • Sugar is optional if the mango is very sweet.
  • Freeze the sorbet only for 3-4 hrs, otherwise it would get difficult to scoop it out.
  • Storing the mango mixture in aluminum tray help set it fast. Having it in an air tight container or covered with cling film would keep the ice crystals from forming.
  • For creamier sorbet, don’t add water to your mango pulp and the pulp has to be very thick.

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Taking this to the Fiesta Friday #126!

16 thoughts on “Mango Sorbet

  1. That looks super yummy! πŸ™‚

    Really, is that all a sorbet is – just mango puree, frozen? I don’t really know much about sorbets to comment, but I was under the impression that they are like golas, with ice shavings and all. I thought they used more ingredients than just 3! You surprised me to no end with this post. πŸ™‚

    BTW, I remember reading that you would have loved to use fresh jalapenos for your ripe mango salsa, only you didn’t find any. I said on that post that First Agro has them – and that you should try them out before the mango season ends. Not sure if you saw that. Reiterating, anyways!

    Also, have you tried out pooris and aam ras, the Gujarati style, any time? I am a big, big, big lover of that combination. I have tried making aam ras at home, but it was nowhere near the gorgeous golden liquid that we used to get just about everywhere in Ahmedabad in the mango season. Actually, I would urge you to make a trip to Gujarat just to try out the food there! πŸ™‚

    1. Yes that’s all there is to a sorbet really. If you skip lemon juice, just two ingredients. Sorbets are nothing much fresh fruit pulp/juices frozen. When you mix a few things together, the flavor might be a bit different πŸ™‚ For that stuff that resembles ice golas – that’s called a granita πŸ™‚ really watered down fresh fruit juices, set to freeze and then scrapped out.

      Yes yes, I did see your comment about fresh jalapenos – I thought I replied, looks like not. Thanks for reminding me again – have been looking out for them every week πŸ™‚

      I have never tried aam ras with pooris – have seen and heard a lot. I make pooris like twice a year, really. And when I do, S wants the typical South Indian sides. I will try to get him on board and give it a try πŸ™‚ Your comment actually makes me want to visit Gujarat like now!

  2. With sweet mangoes in season, this is a perfect dessert. So simple, yet so luscious! and I love that color!

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