The mango sorbet is a fresh and creamy dessert, ideal to serve at the end of a meal or for a snack during these scorching days. Prepared without cream, milk or derivatives, the mango sorbet has a bold flavor and a velvety texture: if you love the taste of this exotic fruit, this sorbet will win you over at the first bite!
The mango sorbet is made with only 4 ingredients: mango pulp, sugar, water, and a few drops of lemon juice to enhance its flavor and preserve its color. If you have an ice cream maker making mango ice cream will be very easy, and in 30-40 minutes it will be ready to enjoy. Without an ice cream maker, the process is a bit more labor-intensive because you will need to stir the mixture every half hour with a fork 5-6 times, putting it back in the freezer each time, until you get the right consistency.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 5 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 178.20 (Kcal)
- Carbohydrates 46.48 (g) of which sugars 45.16 (g)
- Proteins 0.83 (g)
- Fat 0.38 (g) of which saturated 0.09 (g)of which unsaturated 0.21 (g)
- Fibers 1.60 (g)
- Sodium 3.66 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 1 kg of mango sorbet
- 1.1 lbs mango (peeled and pitted, about 2 mangoes)
- 3/4 cup sugar
- 1 1/4 cups water
- 2 tablespoons lemon juice
Tools
- 1 Cutting board
- 1 Knife
- 1 Blender
- 1 Ice Cream Maker
How to make mango ice cream without cream or milk
For the English version of this recipe click here!
To prepare the mango sorbet, start by cleaning the mango (you will need 2), a task that is not very easy due to the elongated central pit that runs almost the entire length of the fruit and is particularly attached to the pulp.
To avoid waste, I recommend proceeding as follows: place the mango on a cutting board and slice it about two-thirds lengthwise (1). Score the slice thus obtained from the pulp side, without cutting the peel.
You will thus obtain a sort of checkerboard (2). Press on the peel with your hands to separate the mango cubes from each other (3), then detach them from the peel using your hands or with the help of a knife.
Take the other part of the mango and cut a similar slice from the other side (4), obtaining the pulp in the same way. You will then have a little pulp left attached to the central pit, cut it with a knife following the pit’s profile (5) and peel it with a knife (6).
As with all sorbets, you will need to prepare a syrup of water and sugar, which you can also prepare the night before and keep in the refrigerator. Pour the sugar and water into a small saucepan and heat until the sugar is completely dissolved (7). Let it cool.
Put the mango cubes in a blender or in a mixer and add the lemon juice (8). Pour in about a quarter of the water and sugar syrup (9).
Blend thoroughly until you get a liquid and homogeneous mixture (10). Add the rest of the water and sugar syrup (11) and mix well.
If you don’t have an ice cream maker, you can prepare the mango sorbet like this: pour the freshly prepared mixture into a plastic or steel container – preferably shallow and wide – cover it with a lid or a sheet of foil, and place it in the freezer for 30 minutes.
Then take it out of the freezer and stir it with a fork to break up the ice crystals that have formed. Cover it again and return it to the freezer for another 30 minutes. Repeat these operations 5-6 times until you get a soft and creamy sorbet. If it’s too soft to form balls, once you achieve the right consistency, let it rest in the freezer for 1.5/2 hours.
With a home ice cream maker, you can prepare the mango sorbet in 30-40 minutes. If you have an ice cream maker with the basket that goes into the freezer from the night before, however, I recommend keeping the sorbet mixture in the refrigerator for at least 3-4 hours before proceeding with making the ice cream, otherwise – especially if it is very hot – the liquid contained in the basket may lose its effectiveness, and you will not be able to freeze the sorbet.
With a self-refrigerating ice cream maker with a compressor, you will not have this problem. Pour the mixture into the ice cream maker and set a program for 45 minutes (12). Already after 30 minutes, check your mango sorbet, which will be ready when it has a consistency hard enough to stick to the ice cream maker blades (13).
The preparation times of the sorbet vary greatly depending on the model and power of the ice cream maker, but generally, 40 minutes are sufficient. You can serve your mango sorbet immediately or keep it in the freezer for 1 hour / 1.5 hours to get a more consistent ice cream.
Storage
You can store homemade mango sorbet for 2-3 weeks in the freezer. It should be taken out about 15 minutes before enjoying it.
Tips and Variations
If you prepare mango ice cream without an ice cream maker and forget to stir it, it will be completely frozen; to recover it, leave it at room temperature until it detaches in a block from the container, then cut it into pieces and blend it with a mixer. Put it back in the container and continue the stirring operations.
If you want to surprise your guests, you can serve the mango sorbet “drowned” with a shot of vodka or myrtle.
Here you will find the special dedicated to homemade ice cream!
