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🍰 Desserts Vegetarian

Mango Sorbet

🍰 Desserts

Three-ingredient mango sorbet, dairy-free and louder in flavour than any ice cream. Cold, creamy and scoopable — no ice crystals, no apologies. Keeps a week in the freezer — surface it with parchment between sessions.

Prep 20 min Cook 0 min Serves 6 Medium

Ingredients

  • Salta pinch
  • Lemon1
  • Milk1 cup
  • Sugar1 tsp
  • Vanilla Extract1 tsp
  • Coconut Water1 cup, chopped
  • Mango2, pureed

Instructions

  1. 1

    Get everything cold: the base, the churn bowl, even the container you will freeze it in.

  2. 2

    Stir the sugar with the lemon until dissolved; the finished scoop should taste slightly too strong now.

  3. 3

    Blend in the mango — taste again; the frozen version will be less sweet and less intense than this.

  4. 4

    Freeze in a shallow tray, scraping and stirring vigorously every 30 minutes, three or four rounds, if churning by hand.

  5. 5

    Freeze solid for at least four hours, then let it sit five minutes at room temperature before scooping.

Chef's tip

Resting a custard or pudding overnight deepens the flavour and sets a cleaner slice.

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Video: 2 Easy Fruit Sorbet Recipe | Mango Sorbet | Lemon Sorbet | Homemade Sorbet | Summer Frozen Dessert · on YouTube