The days are getting longer and I find myself spending more time in the garden. After a humid, wet spring in Southern England, the garden is now full of life: the first ripe strawberries are appearing, herbs are at their peak and the first dahlias are about to bloom. Evenings are spent outside, often enjoying dessert among buzzing bees and flowers. This mango sorbet without added sugar is one of my favourite treats; I usually serve it fresh after a big, spicy meal or barbecue.
Although many people assume mango is just sugar, it is actually rich in vitamins and fiber. Often called the “king fruit” in India, mango contains probiotic dietary fibre, vitamin A and potassium. If mangoes are readily available where you live, they make a nutritious addition to your diet.
For the sorbet to work well without added sugar, the mangoes must be fully ripe. Their natural sweetness carries the flavour, so I like to leave mine under a mesh cover in the kitchen until they feel soft and smell sweet. Slightly wrinkled skin is a good sign that they are ready to use.
When ripe, mangoes are very juicy. Peel them over a bowl to catch the juice and cut the flesh on a plate so you don’t waste any of it. Transfer the mango chunks and any collected juice into a food processor or high-speed blender. Add about 1 teaspoon of lemon juice per fruit to preserve the colour and brighten the flavour. Process until you have a very smooth mango purée — it’s tempting to eat it straight away, but resist if you want it to become sorbet.
Pour the purée into an ice cream machine and churn for a few minutes, following your machine’s instructions, until the texture resembles a thick, frosty smoothie. Transfer the churned sorbet into a freezer-friendly container, cover and freeze for at least five hours; overnight gives the best texture. If you don’t have an ice cream machine, pour the purée into a container and freeze it, stirring vigorously every 15–30 minutes until fully set.
Mango Sorbet Without Added Sugar
The Greedy Vegan
Pin Recipe
5
5
Ingredients
- 1 kg mango cleaned
- 4 teaspoon lemon juice optional
Instructions
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Peel and cut the mango into chunks. Add them to a food processor or high-speed blender and process until very smooth.
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Pour the purée into an ice cream machine and churn according to the manufacturer’s instructions.
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Transfer the churned sorbet into a freezer-safe container, cover and freeze for at least 3–5 hours; overnight is best for texture.
Notes
Nutrition
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