Ingredients

The following ingredients have 4 Servings
  • 3 Mangoes (ripe, large OR 4 cups mango puree)
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice

Instruction

  • Pick, rinse and peel 3 large ripe mangoes well. Cut them into chunks. If you are using frozen mango chunks you will need around 4 cups of it. The mangoes I used were super ripe and almost mashed.
  • Transfer the mango chunks to a blender jar and blend to a smooth puree or pulp. You will need three cups fruit puree for this recipe.
  • Combine 1 cup with 1 cup water in a sauce pan. I have used raw organic sugar so the color is dark.
  • Cook in medium heat until the sugar dissolves completely and the syrup turns very slightly sticky. Set aside to cool completely.
  • Once the sugar syrup has cooled to room temperature mix it with mango puree and also add lemon juice.
  • This is your sorbet mixture.
  • Transfer mixture to an air tight container and freeze for 3-4 hours.Once the mixture starts to freezer, transfer the mango sorbet mixture to a blender jar or food processor jar and blend for 2 minutes. You can also use an electric beater and beat in the container itself. The idea is to beat the ice crystals as much as possible. Do this step every 2 hours for 2 more times.After final blending transfer to airtight container and freeze for 8-12 hours.
  • Scoop and serve delicious mango sorbet as required.