Mango Sorbet Recipe
This mango sorbet recipe is actually one of the first ice cream recipes we learned from our mom, but sentimental reasons aren’t the only explanation for why it is still such a family favorite – it tastes great!
When we were kids, we lived in East Africa. While we couldn't find apples anywhere in Uganda, our backyard hosted several mango trees, along with some papaya and avocado ones, so we had more exotic fruit than we knew what to do with. That may be why there was always a stock of mango sorbet in the freezer. But no matter how much we made, we somehow never had a problem polishing it off!
Our recipe calls for vermouth. Adding alcohol to sorbets will prevent them from freezing rock-hard. If you don’t care for Vermouth, you can substitute Vodka, which will achieve the same softening effect without adding any noticeable flavor to your sorbet. David Lebovitz, in The Perfect Scoop, calls for rum in his mango sorbet, which made us slap our heads and wonder – why didn’t we ever think of that?
Personally, we like the vermouth, since this is the sorbet we grew up with. But give David’s version a shot, too (no pun intended!) – it’s great also. Of course, you may omit the alcohol entirely, but be prepared to chisel when it comes time to serve your sorbet.
Mango Sorbet Recipe
¾ cup sugar
¾ cup water
1 kg mango (about 2 very large mangos), peeled and cut in pieces
1 lemon, freshly squeezed
2 tablespoons vermouth (optional)
- Place sugar and water in a small saucepan and bring to a simmer.
- Stir until sugar has melted. Remove from heat and allow to cool.
- Puree mangos and lemon juice in a blender or food processor until smooth.
- Add cooled sugar syrup and vermouth. Blend until mixed well.
- Chill mixture several hours or overnight.
- Churn in your ice cream machine.
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