This mango sorbet is a refreshing and easy to make summer dessert. It’s made with just a few simple ingredients, and is dairy free and vegan.
Ingredients
- 1 cup mango puree
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
Method
1. Combine the mango puree, sugar, water and lemon juice in a medium saucepan over medium heat.
2. Cook the mixture, stirring frequently, until it comes to a boil.
3. Remove the pan from the heat and let it cool slightly.
4. Pour the mixture into a blender and blend until smooth.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Serve the sorbet immediately or transfer it to an airtight container and store it in the freezer for later.
Potential changes & improvements
If you want a smoother sorbet, you can strain the mixture before pouring it into the ice cream maker.
For a more intense mango flavor, you can use less sugar.
If you want a more tart sorbet, you can use more lemon juice.
What other food it works well with
Mango sorbet goes well with other tropical fruits like pineapple, papaya or guava. It’s also delicious with a scoop of vanilla ice cream.
Common Mistakes
One common mistake when making sorbet is not cooking the mixture long enough. Be sure to cook it until it comes to a boil, otherwise the sorbet will be too runny.
Another mistake is not blending the mixture well enough. Be sure to blend it until it’s completely smooth.
Nutritional Information
One serving of mango sorbet (approximately 1/2 cup) contains:
- Calories: 120
- Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Carbohydrates: 31 g
- Fiber: 1 g
- Sugar: 28 g
- Protein: 1 g
Mango sorbet is also a good source of Vitamin C.
Allergens
Mango sorbet contains no known allergens.