Mango Sorbet

Name: Mango Sorbet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600 g kensington pride mangoes; 150 g fresh kensington pride mango; 45 ml fresh lime juice; 1 tsp fresh lime zest; 50 g caster sugar; 50 ml Water; 1 pinch Fine sea salt; 8 g Fresh mint leaves

Vibrant and silky Tropical North Queensland mango sorbet made with fragrant Kensington Pride mangoes and a zesty splash of fresh lime.

🇦🇺Australia· Queensland

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 8 gathered

Servings

600 g kensington pride mangoes — peeled, diced, and frozen solid
150 g fresh kensington pride mango — peeled and diced at room temperature
45 ml fresh lime juice — strained
1 tsp fresh lime zest — finely grated
50 g caster sugar — adjust to mango sweetness
50 ml Water — filtered
1 pinch Fine sea salt — to balance sweetness
8 g Fresh mint leaves — for garnish

Equipment

•High-powered food processor
•Small saucepan
•Baking spatula
•Metal loaf tin
•Ice cream scoop

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 0.5 g
carbs: 36 g
fibre: 3 g
protein: 1 g
calories: 145 kcal

Instructions

1
Place a metal loaf tin into the freezer to chill thoroughly.
2
Stir caster sugar and water in a small saucepan over low heat until dissolved.
3
Remove the sugar syrup from heat and let it cool completely in the fridge.
4
Add frozen mango chunks and fresh diced mango to a high-powered food processor.
5
Pour in the cooled sugar syrup, fresh lime juice, lime zest, and salt.
6
Blitz on high speed, scraping down the bowl sides, until thick and glossy.
7
Spoon the smooth purée into the chilled tin and level with a spatula.
8
Freeze for two hours until firm enough to scoop cleanly.
9
Scoop into chilled serving bowls and garnish with fresh mint leaves.

Chef's tips

Use intensely fragrant, ripe Kensington Pride mangoes for the best tropical aroma and natural sweetness. If your mangoes are exceptionally ripe and sweet, you can reduce or omit the sugar syrup entirely. Work quickly when blending to keep the mixture cold and velvety.

Ingredient substitutions

Kensington Pride mangoes → Calypso or R2E2 mangoes
caster sugar → pure maple syrup or light agave nectar
fresh lime juice → fresh lemon juice or passionfruit pulp

Storage

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

Reheating

Stand at room temperature for five to ten minutes before scooping to achieve a smooth, velvety texture.

Common mistakes to avoid

•Using underripe mangoes, which results in a pale colour and sour, stringy texture.
•Over-processing until the friction melts the frozen fruit into runny liquid.
•Leaving the sorbet in the freezer for days without covering tightly, causing ice crystals.

Serving suggestions

Serve in chilled glass coupes with fresh passionfruit pulp spooned over the top.Pair with crisp coconut tuiles or macadamia shortbread biscuits.Scoop alongside fresh tropical fruit salad featuring dragon fruit and pineapple.