Ingredients
Syrup
- 180 ml water
- 180 g sugar
- 1 tablespoon lemon juice
Main
- 600 g frozen mango chunks
Instructions
- Make the syrup: Add water and sugar to a small pot, then heat over medium-low heat. Whisk gently for about 5 minutes until all the sugar dissolves completely. Remove from heat and allow the syrup to cool fully. Once cooled, whisk in the lemon juice.
- Prepare mango and syrup for blending: Place the frozen mango chunks and half (about 120 ml) of the cooled syrup into a powerful food processor.
- Blend initial mixture: Blend on high speed until the mango chunks start to break down, slowly pouring in the remaining syrup as the mixture blends to achieve an even consistency.
- Achieve desired sorbet texture: Continue blending for 3 to 4 minutes until the sorbet becomes creamy and dense, indicating a smooth frozen dessert texture.
- Serve soft-serve option: For a softer texture, scoop the sorbet directly from the food processor into bowls and serve immediately.
- Freeze for firmer texture: For a denser, more scoopable consistency, transfer the sorbet into a freezer-safe container and freeze for 1 to 2 hours.
- Serve after freezing: Before serving the frozen sorbet, let it soften at room temperature for 5 minutes, then scoop and enjoy.
Notes
- The syrup must be completely cooled before blending to prevent melting the frozen mango chunks too quickly.
- Use a high-powered food processor or blender for the smoothest texture.
- Adjust sugar amount according to the sweetness of your mangoes and personal preference.
- For a dairy-free and vegan dessert, this sorbet is naturally suitable.
- If freezing for longer than 2 hours, allow more time to soften before scooping to avoid hardness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegan