on Apr 12, 2021, Updated Apr 10, 2024 Sorbet is easily one of my favourite ways to cool off on hot summer days! It’s fruity, it’s fresh, and it’s SO refreshing! The first time I saw a sorbet being made was on an episode of MasterChef Australia, where the contestant I was rooting for made Peach Sorbet. And it looked so outlandish and exquisite, that I had to try making it at home. And it turns out, the sorbet is actually surprisingly easy to make at home! This mango sorbet is ABSOLUTELY top notch because I’ve used the king of mangoes: The Alphonso!
So What’s a Sorbet?
A sorbet is a frozen dessert with Persian origins which the West happily borrowed and adapted. The sorbet was actually a refreshing palate cleanser in between courses of a meal. But hey, move over, 7 course meal, coz sorbet is a great dessert on its own! Sorbets are tart and acidic and come in flavours such as lemon, key lime, orange, raspberry, and so on.
Ingredients You’ll Need
With just four ingredients, it’s hard to go wrong with this sorbet recipe. The base of the sorbet is a simple sugar syrup made by boiling sugar and water together. This sorbet has frozen chunks of Alphonso mangoes. I’ve also thrown in some mint leaves for contrasting flavours and that extra lingering coolness on the tongue!
Creamy-ish Mango Sorbet without an Ice Cream Maker
Sorbets are generally made in an ice cream maker to make them smooth and creamy. We don’t have one which is why we are using the sugar syrup. The sugar syrup ties up the water and sugar molecules to prevent large ice crystals from forming giving us creamier results. Of course if you have an ice cream maker, then its best, but if you don’t, adding sugar syrup really helps. Tip: You can also blend the sorbet one more time once its frozen and freeze it again for a few more hours before serving.
The Best Mangoes For This Recipe
For this mango sorbet, it’s best to use juicier and plump mangoes full of intense flavours. Alphonso mangoes are smoother in texture and are not as fibrous as other varieties. This really helps to amp up the texture of desserts like this one! I know they’re more expensive but they’re sooo worth it!
Additional Tips for Making Sorbet
Amp up the tartness levels of your sorbet by squeezing some lime juice and blending it all together before freezing. Lime juice is so acidic and citrusy, and just perfect in this icy dessert Sometimes sorbet can get too icy or over-crystallized, making it too coarse to eat. One way to solve this problem is to add a few mls of vodka or gin. Any alcohol helps to prevent the sugar crystals from getting over-crystallized. Also.. Spiked sorbet sounds like fun!
You can make this sorbet in your sleep and get it spot on. So what are you waiting for? Leave me a comment below and let’s discuss some fun mango recipes!
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More Fun Desserts For Summer
Classic Cassata Vanilla Panna Cotta Eggless Mango Cake Strawberry Cheesecake Jars Mango Cheesecake Ice Cream Lychee Cherry Swirl Ice Cream
