Mango Sorbet (churn and no churn methods)
A refreshing mango sorbet recipe that comes together with a few simple ingredients. Included in this recipe is instructions for both the churn and no churn methods.
Servings: 6 people
Calories: 217kcal
Ingredients
- ½ cup granulated sugar
- ½ cup water
- 4 cups mango pulp ~4 large mangos
- 1 tbsp lime juice
- 1 pinch salt
Instructions
- Combine ½ cup of granulated sugar and ½ cup of water in a small sauce pan. Heat over medium heat until the sugar has dissolved. Transfer to a freezer safe container and cool for an hour.
- While the simple syrup is cooling, cut the mango pulp into cubes.
- Pour the simple syrup into a blender. Follow with 4 cups of mango pulp, 1 tbsp of lime juice, and a pinch of salt.
- Pour the mango mixture into the ice cream maker and churn for 10-15 minutes.
- You can either serve right away or pour into a freezer safe container and freeze for at least 3 hours before serving. I personally prefer it to be a little more solid, so I freeze it before serving.
Notes
No Churn Method
- First, cube up 4 cups of mango pulp and put them in a freezer safe container. Freeze overnight.
- The next day, combine frozen mangos with 3 tbsp of honey and 1 tbsp of lime juice. You can also substitute the simple syrup in the recipe for the honey.
- Blend until smooth and serve! Store any leftovers in the freezer for up to 3 months.
Nutrition
Serving: 0.25cup | Calories: 217kcal | Carbohydrates: 53g | Protein: 1g | Fat: 1g | Sodium: 44mg | Potassium: 3mg | Fiber: 1g | Sugar: 50g | Vitamin A: 3777IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 20mg