- 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.
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.
Ingredients
500
g
Mango flesh (ripe)
150
g
Sugar
120
ml
Water
1
pc
Lime juice
Shopping List (0)
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
Ingredients
- 500 g Mango flesh (ripe)
- 150 g Sugar
- 120 ml Water
- 1 pc Lime juice