📝 About This Recipe
This exquisite sorbet captures the essence of summer with the buttery, floral notes of Alphonso mangoes elevated by the citrusy perfume of fresh lime leaves. Originating as a refreshing palate cleanser in French fine dining, this version focuses on achieving a professional-grade silkiness without the use of dairy. The secret lies in a precisely balanced sugar syrup that ensures a smooth, non-icy texture that melts luxuriously on the tongue.
🥗 Ingredients
The Fruit Base
- 4 large Fresh Alphonso Mangoes (very ripe, peeled and cubed)
- 1/4 cup Lime Juice (freshly squeezed)
- 1/8 teaspoon Fine Sea Salt (to enhance sweetness)
Infused Simple Syrup
- 1 cup Granulated Sugar (organic cane sugar works well)
- 1 cup Water (filtered)
- 2 tablespoons Light Corn Syrup or Glucose (prevents large ice crystals)
- 4 pieces Makrut Lime Leaves (bruised to release oils)
- 1/2 inch Fresh Ginger (peeled and sliced into rounds)
For Garnish
- 12 pieces Fresh Mint Leaves (small sprigs)
- 1 teaspoon Lime Zest (finely grated)
- 1 pinch Chili Lime Seasoning (optional for a spicy kick)
👨🍳 Instructions
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1
Place the bowl of your ice cream maker in the freezer at least 24 hours before you plan to churn your sorbet.
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2
In a small saucepan over medium heat, combine the granulated sugar, water, corn syrup, bruised lime leaves, and ginger slices.
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3
Bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved. This should take about 3-5 minutes.
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4
Remove the syrup from the heat and let it steep for 15 minutes to allow the lime leaves and ginger to infuse their aromatics.
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5
Strain the syrup through a fine-mesh sieve into a clean bowl, discarding the solids. Place the syrup in the refrigerator to cool completely.
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6
Place the cubed mango flesh into a high-speed blender. Add the fresh lime juice and sea salt.
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7
Blend on high speed until the mango is a completely smooth purée. There should be no visible fibers or chunks.
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8
Pour the cooled infused syrup into the blender with the mango purée and pulse 4-5 times until perfectly incorporated.
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9
Pour the mixture into a large bowl, cover with plastic wrap, and chill in the refrigerator for at least 4 hours, or ideally overnight. A cold base is essential for a smooth churn.
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10
Once chilled, give the mixture a quick whisk. Pour it into your prepared ice cream maker and churn according to the manufacturer's instructions, usually 15-20 minutes.
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11
The sorbet is ready when it reaches a soft-serve consistency. Transfer it immediately into a chilled, airtight container.
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12
Press a piece of parchment paper directly onto the surface of the sorbet to prevent ice crystals from forming, then seal the lid.
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13
Freeze for at least 4-6 hours to allow the sorbet to 'ripen' and firm up to a scoopable texture.
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14
Before serving, let the sorbet sit at room temperature for 5 minutes to soften slightly for the perfect scoop.
💡 Chef's Tips
Use the ripest fruit possible; if your mangoes aren't sweet enough, you may need an extra tablespoon of sugar. To check the sugar balance, use the 'egg test': a clean, raw egg in its shell should float in the mixture with a nickel-sized patch of shell showing. Avoid over-churning, as this can introduce too much air and ruin the dense, velvety mouthfeel. If you don't have an ice cream maker, pour the mix into a shallow pan and whisk vigorously every 30 minutes for 3 hours. Add a tablespoon of vodka or tequila to the mix to lower the freezing point and keep the sorbet softer in the freezer.
🍽️ Serving Suggestions
Serve in chilled glass coupes with a single fresh raspberry on top for color contrast. Pair with a crisp, cold glass of Moscato d'Asti or a dry Prosecco. Top with a splash of coconut cream for a 'mango sticky rice' inspired dessert experience. Serve alongside warm almond tuile cookies for a delightful crunch. Garnish with a tiny pinch of Tajín seasoning for an authentic Mexican-inspired twist.