Since moving to Australia I have fallen in love with mangoes. I had eaten them already during holidays outside of Europe (Indian mangoes are amazing!), but mangoes in Italy are… well… pretty tasteless.
During our recent holiday in Tahiti (I know, I know… I still need to post about it and I will, soon, I promise!), we had lots of tropical fruit sorbets: coconut, papaya, passion fruit, pineapple, and… mango, which was my absolute favourite. So, once home I decided to give it a go and make it myself.
This Mango Sorbet is amazing and the great news is it’s vegan and dairy-free! Yay! And did I mention it’s also very easy to make? The hardest part will be to wait for it to chill in the freezer, as believe me, you will want to eat it soon! This sorbet is creamy, smooth, sweet and just slightly tangy… it’s just like eating a frozen (but creamy!) mango.
And what about you, what’s your favourite sorbet flavour?
- 900 gms – 2 lbs. 4 ½ to 5 cups ripe mangoes, peeled and diced
- 1/4 cup water
- 3/4 cup sugar
- 1 tsp lemon juice
- ½ tsp salt
Blend the diced mangoes with the water until very smooth.
Pour it through a fine-mesh strainer into a large measuring cup until you have 3 cups of purée.
Whisk in the lemon juice, salt, and sugar until well dissolved.
Chill the purée in the fridge for 2 to 3 hours.
Churn in your ice cream maker according to manufacturer's instructions, then transfer to an airtight container and chill in the freezer for at least 4 hours before serving.