Mango Sorbet


3 to 3 1/2 cups mango puree, made from 4 large mangoes

1/3 cup water

1/4 cup light corn syrup or honey

1/3 cup freshly squeezed lemon or lime juice

1/8 teaspoon salt

optional 3 tablespoons; Vodka, Grand Marnier, or Cointreau, for sorbet texture

Peel mangoes, discard the pits, chop corsly, then blend until nearly smooth; a few small lumps are ok.

Measure 3 to 3 1/2 cups of pureed mangoes.

Add water, syrup or honey, lemon or lime juice and salt, then stir to combine.

Put mixture in the refrigerator and freeze 3 hours or overnight.

Optional; to use an ice cream maker, make sure to freeze the bowl and overnight is best.

No ice cream maker? Place the mango mixture in a 8" x 8" or 9" round cake pan are both good choices.

Place the pan in the freezer. There's no need to cover it.

After 2 hours, use a fork to stir it, bringing the frozen edges into the center. Return to the freezer.

Continue to stir every hour or so, until the sorbet is nearly as firm as you like.

This may be as little as 4 hours total, start to finish; or it may take longer.

Once the sorbet is entirely icy (like a slushy drink), add alcohol, if you're using it.

Let the sorbet freeze, undisturbed, for 2 more hours, until it's as hard as you like. Enjoy!
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