Ingredients
The following ingredients have 4 Servings
- 1 cup white, granulated sugar
- 1 cup water
- 3 and 1/2 cups very ripe honey/champagne Mangoes (also called Ataulfo mangoes)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons corn syrup
- 1/8 teaspoon fine sea salt
- Optional: toasted coconut flakes for topping or fresh mint
Instruction
- SIMPLE SYRUP: Combine the sugar and 1 cup water in a small pot over medium-high heat. Heat and stir until completely smooth. Remove from the heat and set aside to cool. (You may not use all this simple syrup in this sorbet, but it stores well in the fridge and is a great addition to mocktails and cocktails -- or more mango sorbet! :) )
- BLEND: Peel the mangoes. Cut the halves from the pit and coarsely chop each half. The mangoes should be very ripe and easy to coarsely chop. Add to a blender along with the lemon juice, corn syrup, and fine sea salt. Start with adding just 1 cup of the prepared simple syrup to the blender. (Add less if you prefer less sweetness; it really depends on how sweet the mangoes are and personal preference. Just keep in mind that sorbet should be sweet!) Blend until smooth. Taste and add more simple syrup if desired. (We typically stick with just 1 cup added.) Blend again if you add more. Cover the mixture and chill in the fridge for 1-2 hours or until thoroughly chilled.
- ICE CREAM MAKER: Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. It takes about 30 minutes for my ice cream maker to reach a perfect sorbet consistency.
- ENJOY: Enjoy immediately out of the machine, topped with some sweetened coconut flakes or fresh mint if desired. For firmer sorbet, transfer from machine to an air-tight container and freeze.
- STORAGE: Freeze any leftovers for up to 2-3 months in the freezer, but it's truly best within a week.
