Mango Sorbet
15m prep 0s cook 2h ready
A light and cleansing mango sorbet made with fresh and canned Alphonso or Kesar mangoes for a toffee-like flavor. Blended with icing sugar and lime juice, then churned until smooth and frozen.
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Ingredients
- 3 fresh mangoes peeled, stoned/pitted and cubed
- 400 g canned Alphonso or Kesar mango
- 230 g icing/confectioners' sugar sifted
- 2 tbsp lime juice
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Step 1.
Peel, stone, and cube the fresh mangoes (or drain canned Alphonso or Kesar mangoes). Place the cubed mango in a food processor and blend until completely smooth, about 30–60 seconds.
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Step 2.
Add the sifted icing sugar and lime juice to the mango purée in the food processor. Blend for another 20 seconds until fully combined and smooth.
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Step 3.
Transfer the mango purée to an ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until thick and frozen.
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Step 4.
Once churned, transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up before serving. Store in the freezer for up to 1 month.
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Nutrition (per serving, estimated)
Estimated based off 1 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.85 mg
- Iron: 0.01 mg
- Magnesium: 0.48 mg
- Phosphorus: 0.85 mg
- Potassium: 7.08 mg
- Zinc: 0 mg
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