Bright, fruity and wonderfully refreshing, this homemade mango sorbet is made effortlessly in the Mistral Ice Cream Maker. Bursting with the natural sweetness of ripe mangoes and a hint of zesty lime, it's the perfect dairy-free dessert for warm days and easy entertaining.
Method
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Add the caster sugar and water to a small saucepan. Gently heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside to cool completely.
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Add the mango flesh and lime juice to a blender or food processor. Blend until smooth and silky.
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Add the cooled sugar syrup to the mango mixture and blend briefly until well combined.
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Refrigerate the mixture for 1–2 hours, or until thoroughly chilled. This helps your sorbet freeze beautifully in the ice cream maker.
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Pour the chilled mixture into the Mistral Ice Cream Maker. Secure the lid and select the Sorbet function.
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Let the machine work its magic for approximately 45–60 minutes, or until the sorbet reaches your desired consistency.
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Serve immediately for a softer texture, or transfer to an airtight container and freeze for 1–2 hours for a firmer sorbet.
Serving Suggestion
Serve in chilled bowls or glasses and garnish with fresh mango slices, lime zest or mint leaves for a simple yet impressive dessert.
The Inside Scoop
The secret's in the mango. The riper and sweeter it is, the better your sorbet will be. So if you've got a couple of very ripe mangoes hanging around, you know what to do.
