Mango Sorbet
You only need 3 simple ingredients for this recipe and it’s perfect for summer!
I churned the sorbet base in the Kitchenmaid Ice Cream Maker attachment but you can put your sorbet in the freezer.
You only need 3 simple ingredients for this recipe and it’s perfect for summer ☀️
I love this recipe because you can use any fruit you want, or you can even combine flavors!
ingredients:
2 1/2 cups mango (or any fruit)
1/2 cup sugar
1/2 cup water
Directions:
Prepare the ice bath by adding water and ice cubes into a medium bowl.
Combine sugar and water in a pot over medium heat.
Stir until the sugar is completely dissolved and the mixture is at a low simmer. This should take about 1 minute.
Take it off the heat and place into the ice bath. This can be made up to 1 week in advance, just leave it in the refrigerator.
While the simple syrup cools, place the chopped mango into a blender. Mix until you have a smooth purée. Add in the cooled simple syrup and blend until combined.
Refrigerate overnight. Make sure your ice cream bowl is in the freezer as well, i like to keep it in there whenever i’m not using it.
Assemble the ice cream maker and pour the chilled sorbet base in. On the stir setting churn your sorbet for 15-20 minutes, or until desired consistency.
Serve immediately or transfer to an airtight container and freeze for up to two hours.
NOTES
You can skip steps 6-8 and place your sorbet base into a container, freeze overnight. You will have to let the sorbet sit at room temperature for about 5 minutes before serving.
If you are using berries and want a smooth sorbet, I recommend putting the purée through a sieve to remove any seeds. I personally like having the seeds in, because they add more texture.