We make fresh Mango Sorbet every summer. There are two different cultivars of mango on our ranch. The older, more mature tree, produces 150 -200 mangoes every season.
Needless to say, we have more mangoes harvested in a month that we can handle. Though I give most of them away to friends and neighbors, we have also found creative ways to utilize the huge and sudden bounty. One of those ways is this Mango Sorbet recipe which is a perfect refresher in the hot summer months of South Florida (the other is my tropical mango pie recipe).
Benefits of Mangoes
A Word of Caution
There are several hundred cultivars of mango worldwide. Mangoes are native to South Asia and the genus belongs to the cashew family, Anacardiaceae.
Mangoes are cherished around the world. But, they can also cause issues for people with allergies. Contact with oils in mango leaves, stems, sap, and skin can cause dermatitis and anaphylaxis in susceptible individuals.
It took me a couple of years (and several trips to the dermatologist) to finally realize that the sap from the mango tree was causing my hands to itch and breakout in small hives. Just heed caution if you’ve never had mango before, especially if you are extremely allergic to poison ivy, oak and sumac.
How to Peel a Mango in 60 Seconds
The trick to peeling a mango quickly and efficiently is to, actually not peel it at all. In fact, all you need is a sharp knife and a glass. Yes, a glass. Trust me, I’ve done this a few times. 😉
Making Mango Sorbet
Making Mango Sorbet is very simple. In fact, the most time-consuming part, besides “peeling” mangoes, is waiting on the sorbet to freeze.
Like any sorbet, the recipe basically requires fruit, sugar, water, and a pinch of salt. I add a little splash of lime juice to brighten the sweet flavor. Mix them all together, pour the mixture into a covered plastic container and freeze. Three hours later, you’ll have a wonderfully refreshing treat for those hot summer days.
Mango Sorbet
Equipment
- Food processor
- Vegetable peeler
DESCRIPTION
INGREDIENTS
INGREDIENTS
- 1 cup sugar
- 1 cup water
- 3 ripe mangos (about 2 1/2 pounds)
- 3 tablespoon lime juice
- 1 pinch salt
INSTRUCTIONS
INSTRUCTIONS
- Make simple syrup: Heat the sugar, salt, and water in a medium saucepan until the sugar and salt have completely dissolved. Set aside to cool.
- Prep mango: Use a vegetable peeler to peel the outside peel of the mangoes. Then cut the flesh away from the large flat white seed in the center of the mango. Discard the seed and peel. Rough chop the mango flesh. You should have about 3 1/2 to 4 cups of chopped mango.
- Blend mango, simple syrup, lime juice: Put the mango pieces, simple syrup, and lime juice into a blender. Blend until completely smooth.
- Pour into a plastic, covered container and place in freezer at least 3 hours. Serve frozen.
Video
Notes
NUTRITION
See more dessert recipes here.
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