mango sorbet recipe
- Cook Time: 4 hours 10 minutes (includes freezing time)
- Total Time: 4 hours 10 minutes
- Diet: Dairy-free, Vegan
Ingredients
Scale
- 1 lb (about 3 cups) frozen mango chunks
- 1/4 cup honey or agave nectar (adjust based on fruit sweetness)
- 1 tablespoon fresh lime juice
- 1/3 cup warm water (or coconut water)
- A tiny pinch of sea salt to enhance flavor
Instructions
- If you are using fresh mangoes, peel them and cut the flesh into small cubes. Spread them on a parchment-lined tray and freeze for at least 4 hours. If you are using store-bought frozen mangoes, you can skip this part and move straight to the next step.
- Place the frozen mango chunks, honey, lime juice, sea salt, and half of the water into a high-speed blender or food processor. Pulse the mixture several times to break up the large chunks, then blend on high. If the mixture is too thick to move, add the remaining water one tablespoon at a time until it becomes smooth and creamy.
- If you have an ice cream maker, transfer the mixture and churn according to the manufacturer’s instructions for about 15-20 minutes. If you do not have one, pour the blended mixture into a shallow, freezer-safe container. Smooth the top with a spatula and cover tightly.
- Place the container in the freezer for at least 4 hours or until firm. If the sorbet becomes too hard to scoop, let it sit on the counter for 5 to 10 minutes before serving to achieve that perfect soft-serve consistency.
Find it online: https://www.pleasecook.com/desserts/mango-sorbet-recipe/