Mango Sorbet
| Servings | Prep Time |
| 3 1/2 cups | 50minutes |
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Ingredients
- 2pounds ripe mangoes,peeled and diced, 4 1/2 to 5 cups
- 1/4cup water
- 3/4cup sugar
- 1teaspoon lime juicemore or less to taste
- 1/2teaspoon Kosher saltmore or less to taste
Instructions
- Pack diced mangoes in blender with water and blend on high speed until very smooth, about 30 seconds. Pour through a fine-mesh strainer into a large measuring cup, pushing purée through strainer with a spoon, until you have 3 cups of purée. Reserve remainder for another use.
- Transfer strained purée into a large bowl and whisk in sugar until well dissolved. Whisk in lime juice and salt in small increments, adding more to taste.
- Chill purée in refrigerator until very cold, 2 to 3 hours. Churn in ice cream maker according to manufacturer’s instructions, then transfer to airtight container and chill in freezer at least 4 hours before serving.
Recipe Notes
Note: You can scale this recipe up or down as you like. The big ratio to keep in mind: for each cup of strained mango purée, add 1/4 cup sugar.
