Mango Sorbet

Scooped

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Mango Sorbet
  • Yield:makes about 3 1/2 cups
  • Active time:50 minutes
  • Total time:4 hours
This recipe appears in:
The Science of the Best Sorbet Scooped: Mango Sorbet

[Photograph: Max Falkowitz]

Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.

Note: You can scale this recipe up or down as you like. The big ratio to keep in mind: for each cup of strained mango purée, add 1/4 cup sugar.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon lime juice, more or less to taste
  • 1/2 teaspoon kosher salt, more or less to taste

Directions

  1. 1.

    Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.

  2. 2.

    Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.

  3. 3.

    Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.

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