Enjoy the tropical flavour of Mango Sorbet with a smooth, creamy texture and perfect durability. This recipe is optimized for taste, texture, and longevity after serving.
Quick Facts
- Difficulty: Intermediate
- Prep Time: 20 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Mango Sorbet
Sorbet Base
- 600 ml water
- 160 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 4 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Mango Flavor Components
- 400 g ripe mango pulp (from 2–3 mangoes)
- 30 ml fresh lime juice (approximately 1 lime)
- 20 ml mango liqueur or vodka (optional for enhanced texture and durability)
Step-by-Step Instructions to Make Mango Sorbet
1. Prepare the Sorbet Base
- In a saucepan, combine water, granulated sugar, and glucose syrup. Heat gently while stirring until fully dissolved.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- Mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk it into the heated syrup, stirring continuously for 2 minutes to activate the stabilizer.
2. Add the Mango Components
- Remove the syrup from heat and allow it to cool to room temperature.
- Blend the mango pulp until smooth. Strain to remove any fibers, if desired, for an ultra-smooth texture.
- Mix the mango puree, lime juice, and liqueur (if using) into the cooled syrup. Adjust lime juice to taste, ensuring a balance between sweetness and acidity.
- Quickly cool the mixture using an ice bath. Cover with plastic wrap, ensuring it touches the surface to prevent skin formation, and refrigerate for at least 4 hours to mature the flavors.
3. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container. Freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Mango Sorbet
- Choose quality mangoes: Opt for sweet, ripe mangoes like Alphonso or Ataulfo for the best flavor.
- Balance sweetness and acidity: Lime juice complements the natural sweetness of mango and adds a refreshing tang.
- Alcohol for texture: A small amount of alcohol improves creaminess and slows down hardening in the freezer.
FAQs About Mango Sorbet
Q: Can I use frozen mango?
A: Yes, thaw the mango completely before blending to maintain texture.
Q: Is glucose syrup necessary?
A: Glucose syrup enhances creaminess and prevents ice crystals. You can replace it with dextrose, but adjustments may be needed.
Q: How long can I store the sorbet?
A: Properly stored in a sealed container, the sorbet retains its quality for up to 1 month.
Serving Suggestions
Serve mango sorbet in a chilled glass or bowl with a garnish of fresh mint or lime zest. Pair it with coconut sorbet or a scoop of vanilla gelato for a tropical dessert experience.
Final Thoughts
This updated mango sorbet recipe ensures a balance of tropical flavor, creamy texture, and durability. Perfect for summer treats or a refreshing dessert after any meal.