Freezing any food will diminish its flavor, so be sure the fruit is at its peak of ripeness. The citrus juices in this recipe heighten the taste and balance the mango’s sweetness.
Ingredients
- ½ cup sugar, plus more if needed
- 3 mangoes, total weight 2¾–3 lb (1.25–1.4 kg)
- 1 lemon juice
- 1 orange juice
- lime zest, to serve
How to Make It
- Combine the sugar and ½ cup water in a small saucepan. Heat until the sugar has dissolved, then boil the syrup for 2–3 minutes, until it is clear. Set aside to cool.
- Peel the mangoes. Cut each mango lengthwise into two pieces, slightly off-center to just miss the pit. Cut the fruit away from the other side of the pit. Cut away the remaining flesh. Cut all the mango into cubes. Purée it in batches, in a food processor, until smooth.
- With the blade turning, pour in the cooled syrup and citrus juices. Taste, adding more sugar if it is tart, remembering that the flavors will be dulled by freezing.
- Pour the sorbet mixture into an ice-cream maker and freeze until firm, following the manufacturer’s directions. Meanwhile, chill a bowl in the freezer.
- Transfer the sorbet to the chilled bowl. Cover it and freeze for at least 4 hours to allow the flavor to mellow. If necessary, transfer the sorbet to the refrigerator to soften slightly. Scoop the sorbet into chilled glasses and serve immediately, sprinkled with lime zest.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 202 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
carbohydrates 44 g 34% |
Dietary Fiber 7 g 18% |
Sugars 44 g 49% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |