April 19, 2013
[Photograph: Max Falkowitz]
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream.
Note: You can scale this recipe up or down as you like. The big ratio to keep in mind: for each cup of strained mango purée, add 1/4 cup sugar.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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Special equipment: blender or food processor, ice cream maker
serves makes about 3 1/2 cups, active time 50 minutes, total time 4 hours
- 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
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Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.
Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.
Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.