Mango Sorbet No Churn (Print Version)
# Ingredients:
→ Base
01 -
4 cups (approx. 600 g) frozen mango chunks
→ Sweetener
02 -
60 ml maple syrup or simple syrup
→ Flavor
03 -
2 tablespoons (30 ml) freshly squeezed lime juice
04 -
Pinch of kosher salt
→ Garnish
05 -
Fresh mint leaves (to garnish)
# Instructions:
01 -
Place frozen mango chunks in a food processor and pulse until coarsely chopped.
02 -
Scrape down the sides, then add maple syrup or simple syrup, lime juice, and a pinch of kosher salt.
03 -
Continue processing, scraping down sides as needed, and blend for at least one minute to achieve a smooth, creamy texture.
04 -
Enjoy immediately as a soft sorbet, or transfer to a sealed container and freeze for up to two weeks. Let stand at room temperature for 10–15 minutes before serving if frozen solid.
05 -
Scoop into bowls and garnish with fresh mint leaves before serving.
# Notes:
01 -
For optimal creaminess, allow mango chunks to sit at room temperature for 5 minutes before processing.
02 -
Use very ripe mango for best flavor and natural sweetness.