Tropical Mango Sorbet

Sorbet is the purest fruit experience: made without dairy or eggs, the tropical flavour of mango shines through unhindered. The secret lies in the ratio of sugar syrup: sugar not only sweetens but also regulates texture, preventing the water from freezing into a block of ice.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 190 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender
  • Ice cream maker (or shallow tub)

Instructions

1

Make syrup from the water and sugar: boil until the sugar completely dissolves, then cool completely.

Tip: Undissolved sugar crystals would crunch in the sorbet.
2

Blend the mango until smooth with the lime juice and cooled syrup.

Tip: The acidity of lime enhances the fruit flavour and counteracts the intense sweetness.
3

Pour into an ice cream maker. If you don't have a machine, pour into a shallow dish, place in the freezer, and mash with a fork every 30 minutes.

Tip: Mixing breaks up ice crystals, making it creamy rather than slushy.

Recipe FAQ

It became too hard in the freezer, what should I do?
Homemade sorbets contain no stabilisers. Let stand for 10-15 minutes at room temperature before serving, or blitz again before eating.

Ingredients

  • 500 g Mango flesh (ripe)
  • 150 g Sugar
  • 120 ml Water
  • 1 pc Lime juice