Easy Mango Sorbet
A refreshing, creamy sorbet made with ripe mangoes, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Main ingredients
- 2 cups Ripe mango flesh Brings sweetness and a rich tropical flavor.
- 3 tablespoons White sugar Enhances the mango's natural sweetness.
- 2 tablespoons Lime juice or lemon juice Adds a zesty kick that elevates the flavor.
- 1 tablespoon Corn syrup (optional) Helps achieve a smoother texture but can be skipped.
- 1/2 cup Aquafaba Provides creaminess without adding any calories from fat.
- 1 tablespoon White sugar for aquafaba Helps stabilize and sweeten the aquafaba for a better texture.
Instructions
Preparation
- Select ripe, fragrant mangoes with a sweet scent.
- Peel the mangoes and slice the flesh away from the pit. Chop into smaller pieces.
- Juice the lime or lemon until you have the required amount.
- Prepare your aquafaba using the liquid from a can of chickpeas; strain and set aside.
Cooking / Assembly
- In a blender, combine the mango pieces, white sugar, lime juice, and corn syrup (if using). Blend until smooth.
- In a separate bowl, whisk the aquafaba with additional sugar until stiff peaks form.
- Gently fold the mango puree into the whipped aquafaba.
Serving
- Transfer the sorbet mixture into an airtight container and freeze for 4-6 hours until firm.
- Once frozen, scoop the sorbet into bowls and let it soften for easier scooping.
Notes
Use overripe mangoes for sweeter sorbet. Cover while freezing to avoid ice crystals. Store leftovers in an airtight container in the freezer for up to two months.