Australian Mango Sorbet Recipe
This delightful dessert is perfect for those hot summer days or any time you want a fruity and icy indulgence.
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Servings: 8 Servings
Calories: 190 kcal
Equipment
- Large saucepan: Used to make the sugar syrup and cook the mangoes.
- Heat-resistant bowl: Used to transfer the mango mixture for chilling.
- Blender or food processor: Used to blend the mango mixture into a smooth consistency.
- Fine-mesh sieve (optional): Used to strain the mixture, if desired.
- Ice cream maker: Used to churn the sorbet mixture.
- Airtight container: Used to store the sorbet in the freezer.
- Ice cream scoop or spoon: Used to serve the sorbet.
Ingredients
- 6 mangoes ripe , peeled and pitted and diced
- 1 cup sugar granulated
- 1/2 cup water
- 2 tablespoons lemon juice freshly squeezed
- ½ tsp salt
Instructions
Start by preparing the mangoes:
- a. Peel each mango and remove the pit.
- b. Dice the mango flesh into small pieces.
In a saucepan, combine the granulated sugar, water, freshly squeezed lemon juice, and salt.
- a. Place the saucepan over medium heat.
- b. Stir the mixture until the sugar has completely dissolved.
- c. Let the mixture simmer for about 5 minutes, stirring occasionally.
Add the diced mangoes to the saucepan.
- a. Stir well to coat the mangoes with the sugar syrup.
- b. Continue to cook for another 2 minutes, allowing the mangoes to soften slightly.
Remove the saucepan from heat and let the mixture cool to room temperature.
- a. Transfer the mango mixture to a heat-resistant bowl.
- b. Place the bowl in the refrigerator and let it chill for at least 1 hour.
Once the mango mixture is chilled, pour it into a blender or food processor.
- a. Blend the mixture until smooth and creamy.
- b. If desired, you can strain the mixture through a fine-mesh sieve to remove any fibrous bits.
Pour the blended mango mixture into an ice cream maker.
- a. Follow the manufacturer's instructions for your specific ice cream maker.
- b. Churn the mixture until it reaches a sorbet-like consistency.
Transfer the sorbet to an airtight container.
- a. Place the container in the freezer for at least 2 hours to firm up.
Serve the Australian Mango Sorbet chilled.
- a. Scoop the sorbet into bowls or cones.
- b. Garnish with fresh mint leaves or sliced mangoes, if desired.
Notes
Use ripe and fragrant mangoes for the best flavor.
Adjust the sweetness by adding more or less sugar, according to your preference.
Squeeze fresh lemon juice for a bright and tangy taste.
Allow the mango mixture to chill thoroughly before blending for a smoother texture.
If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Take it out every 30 minutes and stir vigorously to prevent ice crystals from forming.
Nutrition
Calories: 190kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 148mg | Potassium: 265mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1680IU | Vitamin C: 58mg | Calcium: 18mg | Iron: 0.3mg
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