Mango Sorbet – the recipe for a creamy, smooth, sweet and just slightly tangy mango sorbet that is also very easy to make and it’s vegan and dairy-free!
900gms– 2 lbs.4 ½ to 5 cups ripe mangoes, peeled and diced
1/4cupwater
3/4cupsugar
1tsplemon juice
½tspsalt
Instructions
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.