Mango Sorbet

Recipe: Mango Sorbet Recipe »

This Mango Sorbet recipe is the easiest way to use up ripe fresh mangoes. Not only does this mango sorbet recipe taste just of sweet mangoes but it is made with just 3 ingredients and can be made in less than 5 minutes! Or you can make this using frozen mango chunks and have a delicious, healthy dessert in no time. Learn how to make a delicious mango sorbet that scoops perfectly!

I love making my own mango sorbet rather than buying it because I know that there's nothing but fresh fruit added to it. Plus mangoes all taste a bit different and you can use your favourite mango variety (we love the R2E2 mangoes because it is sweet, not stringy and huge). I was inspired to make this by a reader who asked me to create a Thermomix version of this easy banana "all fruit" soft serve and I had a few mangoes in the fridge that needed using up!

7 Handy Tips For Making Mango Sorbet

1- Can you make mango sorbet with frozen mango? Yes! I always love fresh mango though because frozen mango never seems as sweet as fresh mango. Also mango varieties taste quite different and with frozen mango you never know which variety it is! But if using frozen mango pieces you may need to add a bit more sweetener to it.

2 - To sweeten the mango sorbet you can use simple syrup, honey or maple syrup. I prefer using simple syrup as I feel like this really brings the flavour of the mango to the fore but using honey or maple syrup is easier.

3 - I cut the cheeks off the mango and then run the mango cheek down the side of a glass to remove the flesh from the skin easily. Then just roughly chop the mango flesh up. Don't forget you can make a mango pit syrup using the leftover mango skins and pit!

4 - The mango pieces must be frozen hard to become a sorbet texture.

5 - You can make this mango sorbet in a blender but it is best made in a food processor just because there isn't a lot of liquid in this mixture and it will be nice and smooth all over. If the sorbet gets a bit stuck in the Thermomix or food processor just wait a couple of minutes until the mango pieces thaw out a tiny bit.

6 - If you are making this to freeze to eat later, you want to prevent crystallisation where the sorbet gets hard and icy once frozen. To inhibit crystallisation, we add a tablespoon of Grand Marnier orange liqueur or your favourite complementary flavoured alcohol also works. Alcohol prevents ice crystals from forming. This is optional and if you're eating the whole thing straight away then you don't need to do this. Also, the more sweetener like honey or maple syrup you use, the less crystallisation you will have so cutting down the amount of sweetener might be a bit more healthy but it will affect the overall result. To me, it's just an excuse to make this in small batches to eat straight away! ;)

7 - This mango sorbet is great to eat straight away or you can freeze it for later.

If you're a mango maniac like me try my Mango Sticky Rice recipe (seriously, it's so good!). Mr NQN's favourite mango recipe is Mango Pancakes or Mango Lassi because I worked so hard to balance the yogurt and mango and tastes like the best one from a restaurant!

Mango Sorbet Recipe

An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 0 minutes

• 500g/1.1lbs mango chunks, frozen hard

• 1/2 cup honey or maple syrup (depending on how sweet the mangoes are)

• 1 tablespoon lime juice

• 1 tablespoon orange liqueur like Grand Marnier or Cointreau (optional, good for if you're not going to eat it all straight away)

Step 1 - Place the frozen mango chunks, syrup, lime juice and liqueur in (if using) into a food processor or Thermomix. Process until smooth. Thermomix directions: 30 seconds, speed #8. Serve immediately. You can spread out the sorbet in a shallow tray and freeze for later.

I'm really going to miss mango season as we've had so many delicious mangoes this year. We made this using a box of 6 mangoes that we bought. Recently I tried another type of mango. Mr NQN was at work in the city so I was walking Teddy and Milo by myself. We came across a neighbour in his garden a couple of streets away. We always say hello to him and although he doesn't speak any English and we don't speak any Thai we always have friendly gesturing. He has huge trees laden with papaya, mangoes, bananas and garden patch of pumpkins.

He always has his back gate open and Teddy especially is obsessed with going in and looking to see if he is there. That day I waved hello to him and Teddy went in and greeted him effusively. I think he must be a kind person because I do believe that dogs know if someone is nice. I think dogs mark someone as "safe" to let other dogs know but that's just my theory.

He gestured for me to wait for a moment and he reached up and plucked a mango off the tree for me and handed it to me. I thanked him and was very excited to try this home grown mango. It was a beautiful specimen that was dark green in colour with the slightest hint of red and orange and firm to the touch. I brought it home and showed Mr NQN that evening.

Usually the mangoes we buy are various shade of orange or red so I wasn't sure if the mango would change colour, plus it was still firm. We waited a few days and it hadn't changed colour at all. We waited until my curiosity got the better of me and I sliced it open. It was perfectly orange inside. I cut the cheek up and took a bite. This was damn near the best mango I had ever eaten!

This mango was sweet, firm and not stringy at all and had a touch of lime flavour at the end of each bite. I'm not 100% sure of the variety of the mango, I'm guessing it's a Keitt mango. I will try and find more of these at the shops now and I have another variety of mango that I like all thanks to the kindness of our neighbour!

So tell me Dear Reader, what is your favourite mango variety and why?