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This frozen mango dessert is the ultimate summer refresher and comes together in just minutes with a handful of ingredients found at nearly any grocery store. When the weather heats up this is my favorite way to cool down with something fruity and naturally sweet. The best part is that you do not need an ice cream maker or any fancy equipment—only a blender or food processor.
Ingredients
- Frozen mango chunks: for a creamy base that offers natural sweetness and a vibrant color. When choosing mangoes go for ripe ones with lots of orange flesh and no browning. Pre-frozen works well
- Honey: for a gentle floral sweetness that balances out the acidity of lime and amplifies the mango flavor. Choose a high quality honey for the purest taste
- Fresh lime juice: for bright zippy flavor and a touch of tartness. Roll the lime before juicing to release more juice
Step-by-Step Instructions
- Prepare the Mangoes:
- Slice the mangoes carefully and remove the flesh from the peel. Reserve the empty mango skins if you plan to use them as serving bowls. This makes the sorbet extra special
- Freeze the Mango Chunks:
- If you are starting with fresh mango freeze the chunks on a parchment lined tray for at least two hours. You want the mango pieces to be rock hard so your sorbet comes out creamy rather than slushy
- Blend the Ingredients:
- Combine the frozen mango chunks honey and fresh lime juice in a food processor or blender. Blend in short pulses scraping down the sides as needed. Keep blending until everything is completely smooth and has a soft serve look
- Scoop and Serve:
- Use an ice cream scoop or big spoon to fill the hollowed mango skins or your favorite bowls with the finished sorbet. If you prefer a firmer scoopable texture place the sorbet in the freezer for one or two hours before serving
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Storage Tips
Store any leftovers in an airtight container in the freezer. Press a layer of plastic wrap directly onto the sorbet surface to prevent ice crystals. Let thaw about ten minutes at room temperature before scooping
Ingredient Substitutions
If you do not have honey swap in agave syrup maple syrup or even simple syrup. For a vegan version choose agave. Bottled lime juice can be used but fresh is best for the brightest flavor
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Serving Suggestions
Top with a sprinkle of chili powder or a handful of toasted coconut flakes for something extra. Serve in hollowed out citrus peels for a fun presentation. It pairs well with other tropical fruits like pineapple or passion fruit
Cultural and Historical Context
Mango sorbet and similar iced fruit desserts are classic street snacks in many Mediterranean and Latin countries. Bright flavors and quick freezing techniques make them a favorite in hot climates
Frequently Asked Questions
- → Can I use fresh mango instead of frozen?
Yes, simply peel and chop ripe mango, then freeze the chunks until firm before blending.
- → What can I use instead of honey?
Agave syrup or maple syrup make great alternatives for a different sweetness level or a vegan option.
- → How can I achieve a firmer texture?
After blending, transfer the mixture to a container and freeze for a few hours until desired consistency is reached.
- → Can I serve the sorbet immediately?
Absolutely! It will have a softer, more scoopable texture fresh from the blender.
- → How should I store leftovers?
Keep any remaining sorbet in an airtight container in the freezer for up to a week, stirring before serving.