Mango Sorbet

You can also add one to two tablespoons of yogurt to make it a bit creamier, so that's another option for you, and any yogurt works here. Note that adding yogurt will make the sorbet tangier. Another option is full-fat coconut milk or heavy cream.

Leave out the lime juice (or lemon juice) if you prefer the sorbet sweet without a slight tangy flavor.

When you wait for your mangos to get really ripe you won't need to add any sweetener. Optionally you can add one to two tablespoons of maple syrup, honey, or other sweetener.

This makes about a pint of sorbet so if you really like mango sorbet and want a lot to go around, double the recipe. It's much easier to double it when using an ice cream maker.

Servings: servings

Calories: 76kcal

Equipment

Blender or food processor

Ingredients

2 ½ cups mangos very ripe; about two large mangos
1 to 2 tablespoons lime juice or lemon juice; optional for a slightly tangy flavor
⅛ teaspoon fine salt

US Customary - Metric

Instructions

Slice and cube the mangos.
Add the mango cubes to a blender and blend until smooth.
2 ½ cups mangos
Add the lime juice and salt and blend once more.
1 to 2 tablespoons lime juice, ⅛ teaspoon fine salt
At this point you can add the mango mixture to an ice cream maker, or place the sorbet in a freezer-proof container and chill for a few hours and stir every hour or so to keep it smooth.
Store in the freezer for a month or so.

Video

Nutrition