Fresh Mango Sorbet with Lemon
Inspired by techniques from America's Test Kitchen.
Bright and refreshing mango sorbet infused with a hint of lemon, intensely fruity and palate-cleansing.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- blender
- large bowl
- whisk
- ice cream maker
- freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 1.3 g |
| Carbohydrate | 68.1 g |
| of which sugars | 65.7 g |
| of which free sugars | 45.2 g |
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Fibre | 2.4 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
- 3 medium ripe mangoes, peeled and stoned
- 120 ml cold water
- 165 g sugar
- 2 tbsp lemon juice
- 1 tbsp glucose syrup or light corn syrup
- 1
Blend. Blend the peeled and stoned flesh of 3 medium ripe mangoes with 120 ml cold water until completely smooth.
- 2
Mix. Stir the mango purée, 165 g sugar, 2 tbsp lemon juice and 1 tbsp glucose syrup together on and off for several minutes until the sugar has dissolved.
- 3
Cool. Set the bowl over iced water to speed cooling.
- 4
Chill. Chill the mixture until 4 °C or colder.
- 5
Churn. Churn in an ice cream maker until frozen and thick.
- 6
Freeze. Scrape into a container, seal and freeze for several hours until firm.
Storage
Keep frozen for up to 3 days.
