Mango Sorbet Recipe – Sweet, tart, rich, and SO delicious Mango Sorbet made with just 5 ingredients, and without an ice cream maker!
Um… YUMMM! ⤴⤴⤴
HI my dear pals!! Let’s talk about my all time favorite fruit in the whole wide world of ever, please!
But first, let’s all wish each other a very Happy Friday!
Now can we talk about mangoes in sorbet? Please!
Okay, here it goes: I have had this recipe in my “blog post drafts” for 2 years. Why would I wait that long to share? Well, because, I sometimes forget about MY things. A lot of things. I even went to the doc asking about my forgetfulness… after some testing, diagnosis came back as mommyhood/parenthood.
Between all the things you have to remember to get done for everyone and everything else, mom’s stuff gets pushed to the back and suddenly it’s 2 years later when you remember about your favorite fruit blended into a sorbet. Can you relate?
Sidenote: The other day I couldn’t remember the word for “ferris wheel”. I described it as “the big round thing at Navy Pier”.
You guys. Can I please ask you to make this mango sorbet over the weekend? Or like, do it right now if you’re anywhere near frozen mangoes?
Here’s what’s going on. I tried making this with just sugar and lemon juice. Not bad, buuuuut, the consistency was somewhat OFF. I just didn’t like it. Less calories, and less sugar, of course, but the texture just would not happen.
I also tried it with Fat Free Sweetened Condensed Milk, and while that method was better than the first, the consistency was still runny. It wouldn’t completely freeze.
HOW TO MAKE MANGO SORBET
SO! My third and final step was to use 2 pounds of mangoes, 1 can of sweetened condensed milk, some lemon juice + a bit of salt, and it all finally came together as perfectly as I had imagined it.
P.S. If you’re looking for something without the sweetened condensed milk, please, you have got to try my 2-ingredient Blueberry “Ice Cream”. It’s just bananas and blueberries, blended together and frozen. It’s delicious!
But yeah, don’t make me beg. Please find some time to pick up a bag of chopped frozen mangoes (I always have at least one bag in the freezer), and get on dis as soon as humanly possible. You’ll love it.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 2 pounds cubed mangoes
- 1 can (14 ounces) Sweetened Condensed Milk
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- pinch salt
- Combine all ingredients in a food processor or high powered blender.
- Puree for 2 to 3 minutes, or until smooth. Scrape down the side of the bowl as needed.
- Transfer the mango mixture to an ice cream tub or an airtight container; cover and freeze until firm.