Mango Sorbet (churn and no churn methods)
A refreshing mango sorbet recipe that comes together with a few simple ingredients. Included in this recipe is instructions for both the churn and no churn methods.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup granulated sugar
- ½ cup water
- 4 cups mango pulp (~4 large mangos)
- 1 tbsp lime juice
- 1 pinch salt
Instructions
- 1
Combine ½ cup of granulated sugar and ½ cup of water in a small sauce pan. Heat over medium heat until the sugar has dissolved. Transfer to a freezer safe container and cool for an hour.
- 2
While the simple syrup is cooling, cut the mango pulp into cubes.
- 3
Pour the simple syrup into a blender. Follow with 4 cups of mango pulp, 1 tbsp of lime juice, and a pinch of salt.
- 4
Pour the mango mixture into the ice cream maker and churn for 10-15 minutes.
- 5
You can either serve right away or pour into a freezer safe container and freeze for at least 3 hours before serving. I personally prefer it to be a little more solid, so I freeze it before serving.