Introduction: Super Simple Mango Sorbet
This is a super easy dairy free frozen dessert perfect for a hot summers day, it's also low in fat!
3 large, ripe mangoes
200g caster sugar
1 lime, juiced
200ml of water
Step 1: Removing the Flesh From the Mangoes
Peel the mangoes with a vegetable peeler and cut as much of the flesh away from the stone as you can. Then put it in a food processor or blender.
Step 2: Adding the Rest of the Ingredients
Add the sugar, lime juice and 200ml water to the mango flesh.
Step 3: First Blend
Blend for a few minutes or until the mango is very smooth and the sugar has dissolved to check the mixture is fully blended rub a little of the mixture between your fingers, if it still feels gritty blend for a little longer. Pour into a container and put in the freezer for one to two hours.
Step 4: Second Blend
Scrape the sorbet back into the blender (if the mixture is still very solid, leave at
room temperature for 5-10 minutes). Blend until you have a slushy mixture, then pour back into the tub and freeze for another hour to two hours.
Step 5: Final Blend
Scrape the sorbet back into the blender, (if the mixture is still very solid, leave at
room temperature for 5-10 minutes), and blend until you have a slushy mixture. The mixture should be smoother than the last blend, pour the mixture back into the tub and freeze for two hours.
Step 6: Done!
Enjoy a nice bowl of your freshly made sorbet.
Step 7: Storing Your Sorbet
The sorbet will keep in a covered container in the freezer for up to three months.
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