Homemade Mango Sorbet
The weather outside proves it's officially summer, so now is the time to dig out your old ice cream maker! If you like your summer desserts to be on the fruitier side of the spectrum, you're going to love this mango recipe!
Here's all you need:
- 2- 3 ripe mangoes
- 1/4 cup light corn syrup
- 5-6 Tablespoons sugar
The trickiest part of working with mangoes is that they can be such a pain to cut up! However, there are a couple of things you can do to make it easier!
To start, when you're picking your fruit, make sure it's RIPE. This means when you pinch the mango (GENTLY) the flesh will have as much give as the top of your finger tips.
If you buy the fruit in advance, leave it out on the counter until it ripens. As soon as the mango is ready, either use or put in your refrigerator until you're ready to use.
To peal the mango, score the skin in 4 places with a paring knife. This makes peeling a snap!Mangoes have crazy pits which make the chopping process challenging. The key is to remember the pit is more flat than round, and so you want to remove the largest sides of the fruit first.Cut the final two sides so you find the flat surface of the pit. At this point I use my paring knife to make sure I get all of the fruit. The pit has a white, tough consistency. This is what mine looked like:Dice fruit and put into a blender or food processor.Blend until the fruit is fully pureed. There shouldn't be any chunks. Measure to make sure you have between 1 2/3- 2 cups of fruit.Add sugar and corn syrup and blend.After blended, put fruit mixture in the refrigerator and chill for AT LEAST an hour. After the mixture has chilled pour into your ice cream maker and blend according to the instructions of your particular machine. For my machine, I had to chill the interior drum overnight and then it took almost 30 minutes of running to bring the mixture to a loosely frozen consistency. You're almost done! Just put the sorbet in a freezer-worthy container and freeze for at least 4 hours or up to 3 days. The longer you freeze, the more the mixture will take on an ice cream consistency.Enjoy!!!