Mango Sorbet

Name: Mango Sorbet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 800 g ripe mango flesh; 150 g caster sugar; 120 ml Water; 45 ml fresh lime juice; 1 tsp fine lime zest; 1 pinch Fine sea salt; 60 ml fresh passionfruit pulp; 10 g Fresh mint leaves

Velvety, vibrant mango sorbet made with ripe Top End mangoes, zesty lime, and a hint of passionfruit, made easily without an ice cream churn.

🇦🇺Australia· Northern Territory

Prep: 20 min
Cook: 5 min
Total: 25 min
Servings: 6
Difficulty: Easy
Calories: 160 kcal

Ingredients

0 of 8 gathered

Servings

800 g ripe mango flesh — from ripe Kensington Pride or Calypso mangoes, roughly diced
150 g caster sugar — adjust slightly depending on fruit sweetness
120 ml Water — for dissolving the sugar
45 ml fresh lime juice — about 2 juicy limes
1 tsp fine lime zest — finely grated from unwaxed limes
1 pinch Fine sea salt — enhances the natural fruit sweetness
60 ml fresh passionfruit pulp — to drizzle on top before serving
10 g Fresh mint leaves — sprigs for garnish

Equipment

•Small saucepan
•Food processor or blender
•Shallow freezer-safe container
•Fork or whisk
•Ice cream scoop

Nutrition

Per serving, approximate

Calories: 160 kcal
fat: 0 g
carbs: 40 g
fibre: 2 g
protein: 1 g
calories: 160 kcal

Instructions

1
Combine the caster sugar and water in a small saucepan over medium heat.
2
Stir gently until the sugar dissolves completely, then bring to a brief simmer for two minutes.
3
Remove the sugar syrup from the heat and allow it to cool to room temperature.
4
Place the diced mango flesh, cooled sugar syrup, lime juice, lime zest, and sea salt into a blender.
5
Blend on high speed until the mixture is completely silky and glossy.
6
Pour the mango puree into a shallow stainless steel or ceramic freezer-safe dish.
7
Place in the freezer for two hours until the edges begin to set firmly.
8
Scrape and mash the frozen edges into the soft centre with a fork to break up ice crystals.
9
Return to the freezer and repeat the fork-mashing step every thirty minutes for two hours.
10
Transfer the sorbet back into a blender for one quick pulse to achieve a creamy texture before final freezing.
11
Freeze for a final hour until scoopable and firm.
12
Scoop into chilled bowls, drizzle with passionfruit pulp, and garnish with fresh mint leaves.

Chef's tips

Using Kensington Pride or Calypso mangoes gives the most intense tropical aroma and vibrant orange hue. If the sorbet freezes rock solid overnight, let it sit on the kitchen bench for ten minutes before scooping.

Ingredient substitutions

caster sugar → light agave syrup or mild honey
fresh lime juice → fresh lemon juice
passionfruit pulp → diced fresh mango cheeks

Storage

Store in an airtight freezer container with baking paper pressed directly onto the surface for up to one month.

Reheating

Do not reheat; allow to soften at room temperature for five to ten minutes before serving.

Common mistakes to avoid

•Skipping the regular fork scraping, which causes large, crunchy ice crystals to form.
•Using unripe or fibrous mangoes that yield a pale, stringy sorbet.

Serving suggestions

Scoop into chilled glass coupes with a splash of sparkling water or prosecco.Serve alongside a platter of fresh tropical fruit such as dragonfruit, pawpaw, and pineapple.