It’s spring and mangos are finally in season, so it’s about time to shareÂ aÂ recipe for Mango Sorbet. It’s easy toÂ prepare and incredibly delicious, but only if you can find great mangos.
I prefer MexicanÂ AtaÃºlfo mangos – the smaller yellow variety with shinier skin. If you can get them ripe and in-season, you can make an amazing sorbet. Alphonso mangos (from Pakistan or India) make a good substitute, as do the yellow variety you can find in West Africa (although they are more stringy than AtaÃºlfo and can be harder to work with).
- 7 mangos
- 225 g sugar (1 cup)
- 236 mL water (1 cup)
- a little extra water
Step 1: Peel and chop the mangos coarsely. Blend the mango flesh with a hand blender until it is a smooth pulp.
Step 2: Separately, dissolve a cup of sugar in an equal amount of water over low heat, stirring constantly. Let the sugar syrup cool.
Step 3: Once the syrup is cool, mix it in with the mango pulp. You’ll probably need a little bit of water to get the mix up to volume and to thin it out a little bit. You want to have your half-gallon can about 3/4 full.
Step 4: That’s it – time to crank!
Mangos are a sweet fruit with a lot of pulp, which means this recipe uses about half as much sugar as most of my sorbet recipes. The result is a delicious sorbet with luxuriousÂ texture.