Easy Mango Sorbet

I never fully appreciated how easy sorbet was to make nor how satisfying it was as a dessert. While ice cream is a traditional staple for dessert, sorbet combines fresh fruit, a touch of sweetness, and lots of delicious flavor that pairs well with so many other flavors. What’s missing with sorbet is a lot of the unwanted sugars, fats, and preservatives that are common with most ice creams.

This recipe captures that wonderful flavors of mango any time of the year because fresh or frozen mango can be used with the same amazing result. Mango is a versatile flavor that pairs very well with so many other different fruit flavors like raspberry, peach, blueberry, lime, or watermelon. It also goes well with smooth flavors like vanilla, lemon, or orange.

This recipe is so easy to make, and a food processor makes it even easier to create. The simple syrup makes the sorbet smooth without any overpowering sweetness. The small amount of corn syrup (if using) in this recipe helps reduce the ice crystals that can form when freezing to keep this sorbet soft or creamy.  It has a smooth, velvety texture that makes it’s a perfect dessert, midday snack, or as an option to help combat morning sickness or calm nausea. 

Try this sorbet as a dessert, an intermezzo between meals, or as a cool snack. It pairs well with almost any flavors so try it with some of your favorites and share it with us. The possibilities are endless!

Easy Mango Sorbet

Makes 4 servings

• 1 cup granulated sugar
• 1 cup water
• 3 cups frozen mango (either use packaged frozen mango in chunks or fresh mango peeled, diced, and frozen 2 to 2 ½ hours)
• 3 tablespoons fresh lime juice

Optional:

• ¼ cup coconut milk
• 1-2 tablespoons light corn syrup

1. Make simple syrup: In a medium saucepan, combine sugar and water. Bring to a boil, stirring frequently until sugar has dissolved. Allow to cool.
2. In a food processor combine mango, cooled simple syrup and lime juice. Pulse or blend until the mix is smooth.
3. For creamier sorbet, add coconut milk and pulse 2-5 more times until desired consistency reached. 
4. To prevent ice crystals, stir in 1 to 2 tablespoons of light corn syrup and pulse until combined.
5. Freeze at least 3 hours until sorbet is firm and formed. Serve with fresh fruit, additional sprinkle of fresh lime juice, fresh whipped cream, orange wedges, raspberry sauce, sliced peaches, orange slices or a sprinkle of orange zest, or simple shortbread crackers or cookies.
   

Featured photo by Allie Smith