Mango Sorbet Easy (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon vodka (totally your call, it helps keep things smooth)
02 -
Pinch of salt
03 -
2 tablespoons fresh lime juice
04 -
1/3 cup granulated sugar
05 -
4 juicy mangos (about 2 lbs), peeled and diced up
# How to Make It:
01 -
Take the frozen mango sorbet out and let it chill on the counter for 5 to 10 minutes so scooping's a breeze.
02 -
Move the finished sorbet into a tight-sealing container. Let it hang out in the freezer for at least another couple hours so it gets nice and firm.
03 -
If you’re using an ice cream machine, churn the cold mix for around 20 to 25 minutes like the directions say. No machine? Pop the mix into a shallow pan and freeze, scraping it up with a fork every half hour for a few hours till it’s soft and easy to scoop.
04 -
Stash the blended mango goodness in a bowl or container, then cool it in the fridge at least 2 hours so everything comes together and it gets cold.
05 -
Try the mango blend and see if it’s sweet enough. Wanna use vodka for a softer scoop? Pour some in now and give it another quick blend.
06 -
Chuck the mango bits, sugar, lime juice, and a bit of salt into your blender or food processor. Run it all until you’ve got a totally silky purée.
07 -
Get the skin off the mangos, ditch the pits, and chop the flesh into little pieces.
# Additional Tips:
01 -
Grab mangos that feel totally ripe for the sweetest, punchiest flavor.
02 -
If you want to keep it ice-crystal free, lay plastic wrap right on top of the sorbet before you close the lid.
03 -
A shallow container helps freeze it faster and makes scooping so much easier.