Silky Mango Sorbet
190 min.
Easy
Medium
A refreshing and ultra-smooth mango sorbet made with frozen ripe mango and a touch of gelatin for a velvety, creamy texture without any dairy. Bright, naturally sweet, and perfectly balanced with a hint of citrus, this elegant frozen dessert is light, silky, and irresistibly smooth in every bite.
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Frozen mango chunks
3 cups frozen mango chunks
Sugar
1/2 cup sugar (adjust to taste)
Water
1/4 cup water
Lemon juice
1 tablespoon fresh lemon juice
Gelatin sheet
1 gelatin sheet (about 2 g)
Cold water
2 tablespoons cold water (for blooming gelatin)
190 min.
Place a gelatin sheet in a small bowl with 2 tablespoons of cold water. Let it sit for 5–7 minutes until it becomes soft.
Heat water and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved, but do not let it boil aggressively. Remove from heat.
Gently squeeze excess water from the softened gelatin sheet. Add it to the warm syrup and stir until fully dissolved. Let the mixture cool slightly to avoid melting the mango too much.
In a blender, combine frozen mango, lemon juice, and the syrup with gelatin. Blend until the mixture is completely smooth and creamy. Tip: If the mixture is too thick, add 1–2 tablespoons of cold water.
Pass the mixture through a fine-mesh strainer to remove any fibers for a silkier finish.
Transfer to a freezer-safe container. Freeze for 2–3 hours. Optional: Stir halfway through the freezing process to minimize ice crystals.
Following these steps will yield a sorbet that is ultra-smooth, silky, and dairy-free. It will be free of large ice crystals thanks to the gelatin and feature a bright, naturally sweet mango flavor.
Serving:
4
190 min.
Easy
Medium
A refreshing and ultra-smooth mango sorbet made with frozen ripe mango and a touch of gelatin for a velvety, creamy texture without any dairy. Bright, naturally sweet, and perfectly balanced with a hint of citrus, this elegant frozen dessert is light, silky, and irresistibly smooth in every bite.
Frozen mango chunks
3 cups frozen mango chunks
Sugar
1/2 cup sugar (adjust to taste)
Water
1/4 cup water
Lemon juice
1 tablespoon fresh lemon juice
Gelatin sheet
1 gelatin sheet (about 2 g)
Cold water
2 tablespoons cold water (for blooming gelatin)
190 min.
Place a gelatin sheet in a small bowl with 2 tablespoons of cold water. Let it sit for 5–7 minutes until it becomes soft.
Heat water and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved, but do not let it boil aggressively. Remove from heat.
Gently squeeze excess water from the softened gelatin sheet. Add it to the warm syrup and stir until fully dissolved. Let the mixture cool slightly to avoid melting the mango too much.
In a blender, combine frozen mango, lemon juice, and the syrup with gelatin. Blend until the mixture is completely smooth and creamy. Tip: If the mixture is too thick, add 1–2 tablespoons of cold water.
Pass the mixture through a fine-mesh strainer to remove any fibers for a silkier finish.
Transfer to a freezer-safe container. Freeze for 2–3 hours. Optional: Stir halfway through the freezing process to minimize ice crystals.
Following these steps will yield a sorbet that is ultra-smooth, silky, and dairy-free. It will be free of large ice crystals thanks to the gelatin and feature a bright, naturally sweet mango flavor.
Serving:
4
