Mango Sorbet; A Refreshing Ice Cream For Summer
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Mango sorbet is a refreshing and delicious frozen dessert that is made with pureed mangoes, sugar, and water. Sorbet is a kind of frozen dessert that is like ice cream but contains no dairy products, making it a popular choice for people who are lactose intolerant or vegan. Sorbet can be made with a variety of fruits, including berries, mangoes, oranges, lemons, and more. It is usually served as a palate cleanser between courses in a meal or as a refreshing dessert on its own. Sorbet can also be used as a base for other desserts, such as sorbet cocktails, parfaits, or fruit salads. 

Mango sorbet is typically made by blending ripe mangoes with sugar and water until a smooth puree is formed. The mixture is then chilled and churned in an ice cream maker to achieve a smooth and creamy texture. This dessert has a bright and tropical flavour that is both sweet and tangy, making it a perfect dessert for hot summer days. It is a healthy dessert option as it contains no fat and is low in calories. 

Additionally, mangoes are rich in vitamins A and C, as well as dietary fibre, making mango sorbet a nutritious dessert. Mangoes are a rich source of antioxidants such as phenolic compounds and carotenoids, which can help protect the body against cellular damage and oxidative stress. These are also high in dietary fibre, which can help promote healthy digestion and prevent constipation. This sorbet can be enjoyed on its own or used as a base for other desserts. It can be served in a cone or dish, garnished with fresh fruit, or drizzled with a fruit sauce. Mango sorbet can also be used in smoothies, as a topping for waffles or pancakes, or as a base for sorbet cocktails. 

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  • 2 pounds ripe mangoes, peeled and diced, 4 1/2 to 5 cups
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 teaspoon lime juice, more or less to taste
  • 1/2 teaspoon kosher salt, more or less to taste


  • Mangoes that have been chopped and water should be placed in a blender. Blend on high speed for 30 seconds or until very smooth. Using a spoon, press the purée through a fine-mesh strainer into a large measuring cup until you get 3 cups of purée. Save the leftovers for another use.
  • Put strained purée in a big bowl, then stir in sugar until it's completely dissolved. Salt and lime juice are whisked in gradually, with additional salt added to taste.
  • Refrigerate purée for two to three hours, or until it is quite cold. Follow the manufacturer's instructions for churning in an ice cream machine, then transfer to an airtight container and chill in the freezer for at least 4 hours before serving.