I love mangoes, especially the varieties in Hawaii that are so flavorful and creamy in texture. My mom had saved me some mangoes from my uncle’s tree, and since I’ve been experimenting with my ice cream maker, I decided to try making mango sorbet. Oh my goodness, this was so refreshing and bursting with fresh mango flavor! Plus, it’s very simple with only three ingredients. In a food processor or high powdered blender, blend together mangos, cooled simple syrup, and lime juice until it forms a smooth puree. I made my simple syrup by heating 1 cup water and 1 cup sugar in a medium saucepan over low heat until the sugar is dissolved. This will make slightly more than the 1 cup you need, but you can use the extra to sweeten your iced tea or coffee the next day
Chill mixture in refrigerator and then place in your ice cream maker and freeze according to manufacturer instructions. I put mine in for 25 minutes.
Place in an air-tight container in your freezer to harden, and then remove to countertop or refrigerator to soften before serving.
This is the perfect summery sweet treat! It’s too bad my husband is allergic to mangoes, poor guy. I’m going to make it up to him by making peach ice cream this week You can use frozen, thawed mangoes if you don’t have access to fresh, or substitute other fruit if desired.
Homemade Mango Sorbet
4 mangos, seeded and cubed
1 cup simple syrup
3 T lime juice
In a food processor or high powered blender, puree mangoes with cooled simple syrup and lime juice. I made my simple syrup by mixing 1 cup water and 1 cup sugar in a medium saucepan over low heat until the sugar is dissolved. Chill in refrigerator for 1 hour. Pour into your ice cream maker and freeze according to manufacturers instructions. Mine took 25 minutes. Put into an air tight container and store in the freezer to harden. If it is too hard to scoop, leave it in the refrigerator for 20 minutes before serving, or on the counter for 10 minutes to soften.