📝 About This Recipe
Transport your senses to the tropics with this ultra-creamy, dairy-free masterpiece that celebrates the 'King of Fruits.' This sorbet relies on the natural fiber and high sugar content of ripe mangoes to achieve a velvet-like texture that rivals traditional gelato. With a bright zing of lime and a hint of sea salt, it is the ultimate refreshing palate cleanser or summer dessert.
🥗 Ingredients
The Fruit Base
- 4 large Fresh Ripe Mangoes (preferably Alphonso or Ataulfo, peeled and cubed)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 1 teaspoon Lime Zest (finely grated)
The Simple Syrup
- 2/3 cup Granulated Cane Sugar (adjust based on mango sweetness)
- 1/2 cup Filtered Water
- 2 tablespoons Light Corn Syrup or Agave (helps prevent crystallization for a smoother scoop)
- 1/8 teaspoon Fine Sea Salt (to balance the sweetness)
Optional Aromatics & Garnish
- 6-8 pieces Fresh Mint Leaves (for garnish)
- 1 pinch Chili-Lime Seasoning (optional, for a Mexican-inspired kick)
- 1 tablespoon Vodka (optional; keeps the sorbet from freezing rock-hard)
👨🍳 Instructions
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1
Place your ice cream maker's bowl in the freezer at least 24 hours before you plan to churn to ensure it is completely frozen.
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2
In a small saucepan over medium heat, combine the sugar, water, and corn syrup. Stir occasionally until the sugar is fully dissolved and the liquid is clear.
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3
Remove the syrup from the heat and stir in the sea salt. Let it cool to room temperature, then chill in the refrigerator for 30 minutes.
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4
Prepare the mangoes by slicing the flesh away from the pit, peeling, and cutting into 1-inch chunks. You should have approximately 4-5 cups of fruit.
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5
Place the mango chunks into a high-speed blender. Add the chilled simple syrup, lime juice, and lime zest.
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6
Blend on high speed until the mixture is absolutely smooth and resembles a thick, glossy puree. There should be no visible fibers or chunks.
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7
Optional: Pour the puree through a fine-mesh sieve into a bowl to remove any remaining mango fibers for a professional, silky finish.
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8
Stir in the vodka if using. Cover the bowl and refrigerate the mango base for at least 2-4 hours, or until it is thoroughly chilled (below 40°F/4°C).
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9
Once chilled, pour the mango mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 15-25 minutes.
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10
Watch for the 'soft serve' stage; the sorbet should be thick, opaque, and hold its shape on a spoon.
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11
Transfer the churned sorbet into a chilled, airtight container. Smooth the top with a spatula.
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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 'ripen' and firm up before serving.
💡 Chef's Tips
Always use the ripest mangoes possible; if they aren't fragrant and soft, the flavor will be dull. If your mangoes are stringy, do not skip the straining step through a fine-mesh sieve. The tablespoon of vodka is a secret chef trick—alcohol doesn't freeze, which prevents the sorbet from becoming a solid block of ice. If the sorbet is too hard to scoop after long-term freezing, let it sit on the counter for 5-10 minutes to soften naturally. For a lower glycemic option, you can substitute the sugar with monk fruit sweetener, though the texture may be slightly less syrupy.
🍽️ Serving Suggestions
Serve in chilled glass coupes with a sprig of fresh mint and a dusting of lime zest. Pair with a plate of fresh raspberries or blackberries for a beautiful color contrast. Top a scoop with a splash of chilled Prosecco for a sophisticated 'Sgroppino' cocktail. Sprinkle with a tiny pinch of Tajín seasoning for a sweet-and-spicy tropical experience. Serve alongside a dairy-free coconut shortbread cookie for added crunch.