This is an easy mango sorbet recipe using a blender. No ice cream machine is used. Printable recipe box is given at the end of this post.
Summer season is synonymous with mangoes in India. Mangoes of hundreds of varieties flood the market. To know some of the famous mango varieties in India, read this. The whole season we consume mangoes in one form or the other . Both raw and ripe mangoes are used extensively. I have earlier shared the recipe of mango panna, mango chunda, and raw mango salad. If you are interested in dessert, read the recipe of mango vanilla panna cotta.
Mangoes, the king of fruits
This time I decided to make mango sorbet. Sorbet is similar to ice-cream. But unlike ice-cream no cream is used in sorbet. It is basically fruit juice/pulp based dish. Its texture is similar to softie that we get in market. Sorbet can be made in ice-cream machines as well as in blender. In this mango sorbet recipe I have used blender to blend the fruit pulp and make sorbet.
Mango of any variety can be used to make the sorbet. Since no dairy product is used, we get pure and strong fruit flavor. Use good quality mangoes that have nice delicate flavor. I have used safeda here as they are in season now. You can use alphonso, dussehri or any other mango of your choice, preferably the ones with no fibres.
Take out the pulp of mango and put it in blender. I used four mangoes, and they yielded 4 cups of pulp (3 cups of puree). Add a tablespoon of lemon juice, and a pinch of salt to it. They help in enhancing the flavor of mangoes. Add 1/2 cup powdered sugar as well. You can use store bought mango pulp or puree as well. Canned mango puree is already sweetened, so there is no need to add sugar in that case.
Blend the mixture till you get smooth puree. Check for the sweetness of puree. If you want, you can add more sugar. Degree of sweetness depends upon mangoes. You have to taste and adjust sugar accordingly.
Mango puree ready to be frozen
Now pour this puree in any flat freezer proof bowl. I generally use my cake tin. Cover it and keep it in the freezer for about an hour or till it is partially frozen. Then, take it out and blend the mixture and keep it in freezer again. Repeat this process again. You can break crystals with spoon or hand blender as well. After that keep the covered bowl in freezer for about six hours or till the mixture is completely frozen but soft. Time depends upon temperature of your freezer. If mango mixture is too hard, shift it to refrigerator for about half an hour before serving. It will soften up a bit.
Delicious mango sorbet is ready
Sorbet turns out so soft and smooth, that it is difficult to differentiate with ice-cream.
Mango Sorbet Recipe
To save or take a printout of the recipe, please click on printer icon in the box.
- 4 ripe mangoes
- 1/2 cup confectioner's sugar/powdered sugar
- 1 tablespoon lemon/lime juice
- 1 pinch table salt
- Peel the mangoes and take out the pulp. Pour the pulp in the jar of blender. Add lemon juice, salt, and sugar to this pulp. Initially give pulse, and then blend till you get smooth puree of mango. Add more sugar if puree is not sufficiently sweet.
- Pour this puree in a freezer proof bowl. Cover it and keep it in freezer for about an hour.
- Take out from freezer, and blend the mixture again. Then keep it in freezer covered once again for about an hour. Blend it again and then keep it back in freezer covered once again. Now allow it to freeze. It might take around six hours.
- Take it out from freezer when frozen but still soft, scoop out and serve in ice-cream cups. You can decorate it with mint leaves or mango slices if you want.
- Preferably take mangoes with less fibres. If there are fibres, then after blending the pulp pass the puree through a strainer to remove andy fibre present.
- Use perfectly ripe mangoes with smooth pulp.
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