Easy Homemade Mango Sorbet: A Step-by-Step Guide
Yield: 1 litre
Prep Time: 20 minutes
Cook Time: 5 minutes (plus freezing time)
Embracing Mango Season: A Tropical Treat
Mangoes are one of my favourite fruits as well as my families too. My son crushes mangoes like it’s no bodys business. We usually try to buy mangoes on the regular because of my son.
During my time working in Hong Kong, mango season was a highly anticipated event. We would always add a mango special to the menu suring this season. The locals would go crazy during mango season and I remember them always being so cheap compared to the prices in Toronto.
Being closer to the source made a world of difference in terms of taste. Hong Kong is very close to the equator, so all of the tropical fruits tasted better than the fruit we would get in Canada. This made me appreciate the fruit even more.
This sorbet recipe is one I used to make at work with the extra mango scraps we wouldn’t use on the menu. I would save up the scraps in the freezer until I had enough to make a sorbet for myself and my co-workers.
Scientific Lesson from Mango Sorbet Recipe
Creating a mango sorbet involves key scientific principles that enhance the culinary process. Here are two important concepts explained briefly.
Why? Because Science
Freezing Point Depression
The addition of solutes (such as sugars) lowers the freezing point of a liquid. In this recipe, we use maple syrup, which contains sugars. These sugars dissolve in the mango puree and water, lowering the freezing point of the mixture. As a result, when you freeze the sorbet, it stays scoopable and doesn’t turn into a solid, icy block. This is why the sorbet remains creamy and easy to serve straight from the freezer.
Texture and Cryo-structure The texture of sorbet depends on how big or small the ice crystals are. Small ice crystals make the sorbet smooth and creamy, while large ice crystals can make it gritty and unpleasant.
When you blend the frozen mango chunks with maple syrup, the sugar helps to prevent the formation of large ice crystals. The blending process breaks down the ice into tiny crystals, resulting in a smoother texture. The sugar molecules interfere with the water molecules' ability to form large ice crystals, ensuring the sorbet stays nice and smooth.
Ingredients:
800 g frozen mango chunks (about 4 large mangoes) Can use pre frozen mangos
200 g maple syrup (3/4 cup)
2 tbsp lime juice
1 tsp lime zest
Pinch of salt
Water (as needed, to adjust consistency)
Optional for Garnish: fresh mangoes, lime zest or mint
Tools Needed:
Blender or food processor
Freezer-safe container with lid
Method:
Prepare the Mango:
If you are using fresh mangoes. Cut the mango and chop it into small chunks.
Spread the mango chunks in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
Place the baking sheet in the freezer and let the mango chunks freeze for at least 2 hours, or until they are completely solid. Using frozen mango helps create a smooth and creamy sorbet.
If not using right away, you can store in a ziplock bag for long-term storage.
Blend the Ingredients:
Take your frozen mango chunks and place them in a blender or food processor.
Add the maple syrup, lime juice, lime zest, and a pinch of salt to the blender.
Begin blending the mixture on a low setting. If the mixture is too thick and the blender is having trouble, add a small amount of water (one tablespoon at a time) to help it blend more smoothly.
Increase the blending speed gradually until the mixture is completely smooth. You might need to stop and scrape down the sides of the blender a few times to make sure everything is evenly mixed.
Serve or Freeze:
Immediate Serving: If you prefer a soft-serve texture, you can serve the sorbet right away. Use an ice cream scoop or a spoon to serve the sorbet into cold bowls or cones.
Storing for Later: If you want a firmer texture or plan to serve the sorbet later, transfer the blended mixture into a freezer-safe container. Smooth the top with a spatula to ensure an even surface.
Cover the container with its lid to prevent ice crystals from forming and to maintain the sorbet's texture. Place the container in the freezer for at least 4 hours, or until the sorbet is firm.
When you're ready to serve the sorbet, remove the container from the freezer. Let it sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop.
Use an ice cream scoop or a spoon to serve the sorbet into bowls or cones.
Serve right away with fresh pieces of mango, lime zest or mint.
Eugene’s Extra Tips:
Consistency Check: While blending, if the mixture is too thick, add a small amount of water gradually to help achieve a smooth consistency. Be careful not to add too much water, as this can dilute the mango flavour.
Freeze your bowls: Stick your serving bowls in the freezer and use these to serve with, it will stop the sorbet from melting faster.
Blending Tips: If your blender is struggling to blend the frozen mango chunks, let them sit out for a few minutes to soften slightly, or pulse the blender in short bursts to help break down the chunks.
Uniform Freezing: To ensure the sorbet freezes evenly, spread the mixture in a thin, even layer in your container. If the container is too deep, it may take longer to freeze and could freeze unevenly.
Prevent Ice Crystals: To minimize the formation of ice crystals, press a piece of plastic wrap directly onto the surface of the sorbet before sealing the container with its lid. This helps reduce the amount of air that comes into contact with the sorbet.
Scoop Like a Pro: When serving, dip your ice cream scoop or spoon in warm water before scooping the sorbet. This makes it easier to scoop and creates nicely rounded servings.
Presentation: Garnish your sorbet with a sprig of mint, a twist of lime zest, or a few fresh mango slices for an extra touch of elegance and flavour.
Storage: Homemade sorbet can be stored in the freezer for up to one month. For the best texture, let it sit at room temperature for a few minutes before serving to soften slightly.
Sharing this mango sorbet recipe is my way of sharing a piece of my experience from Hong Kong with you. It’s simple, straightforward, and captures the essence of those fresh, juicy mangoes I enjoyed so much. This mango sorbet slaps and is sure to bring a smile to your face.
Happy cooking! And don't forget, cooking is all about the journey and having fun in the kitchen. Don’t forget to comment below and to tag me on IG here @the_eugefood with your sorbet creations. I would love to promote and share on my page as well.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
