Serious Eats: Recipes

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!

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