Authentic Mango Sorbet Recipe – Easy Homemade Indian Summer Treat

Last Updated on 4 months by Neha Deshmukh

Authentic Mango Sorbet Recipe – Easy Homemade Indian Summer Treat

Okay, let’s be real. Is there anything that screams summer quite like a juicy, sweet mango? Growing up, summer holidays meant endless mangoes, and my Dadi (grandmother) always made the most incredible mango treats. This mango sorbet recipe is inspired by those memories – it’s unbelievably refreshing, super easy to make, and honestly, it just tastes like sunshine in a bowl! It’s the perfect way to beat the heat, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any mango sorbet. It’s a quick, no-churn recipe that requires minimal effort. Seriously, you don’t need an ice cream maker! It’s naturally vegan, bursting with authentic mango flavour, and totally customizable to your sweetness preference. Plus, it’s a fantastic way to use up those ripe mangoes before they go bad. Trust me, you’ll be making this all summer long!

Ingredients

Here’s what you’ll need to whip up this delightful sorbet:

• 1 cup mango pulp (about 2 medium mangoes)
• ¼ cup heaped sugar (approximately 50g)
• ¼ cup water (60ml)
• ½ tablespoon lemon juice (7.5ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Mango Pulp: Choosing the Right Mangoes

The star of the show! Alphonso mangoes are ideal for this recipe because of their rich flavour and smooth texture. However, if you can’t find Alphonso, Kesar or even good quality Tommy Atkins mangoes will work beautifully. You’ll need about 2 medium-sized mangoes to get 1 cup of pulp.

Sugar: Adjusting Sweetness to Your Preference

I’ve used ¼ cup of sugar, but feel free to adjust this based on how sweet your mangoes are and your personal preference. Start with less, taste the mixture, and add more if needed. Remember, it will taste less sweet when frozen!

Lemon Juice: The Brightness Factor

Don’t skip the lemon juice! It balances the sweetness and adds a lovely brightness to the sorbet. It also helps prevent the sorbet from becoming too icy.

Water: Quality Matters

Use filtered water for the best flavour. It doesn’t need to be fancy, just clean and good-tasting.

Step-By-Step Instructions

Alright, let’s get to the fun part!

First, make a simple sugar syrup. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Once dissolved, remove from heat and let it cool completely. This is important!

While the syrup cools, blend your mango flesh into a smooth puree. You’ll want to measure out 1 cup of this gorgeous mango goodness.

Now, combine the cooled sugar syrup, mango puree, and lemon juice in a bowl. Give it a good whisk – you want everything nicely incorporated.

Pour the mixture into a freezer-safe container. I like to use a metal loaf pan or a plastic container with a tight-fitting lid.

Pop it into the freezer for 1-2 hours. This is where the magic starts!

Now, here’s the key to a smooth sorbet: every 2 hours, take the container out of the freezer and use a fork to break up the ice crystals that are forming. Alternatively, you can blend the mixture in a mixer for a smoother texture. Repeat this process 4 times. It seems like a bit of work, but it’s so worth it!

Finally, freeze overnight (at least 6-8 hours). Before serving, let the sorbet sit at room temperature for 2 minutes to soften slightly. Scoop and enjoy immediately!

Expert Tips

• Patience is key! The frequent mixing/blending is what prevents large ice crystals from forming, resulting in a creamy texture.
• Don’t over-blend. If using a mixer, blend just until smooth. Over-blending can make the sorbet too liquid.
• Taste as you go. Adjust the sugar and lemon juice to your liking.

Variations

Want to get creative? Here are a few fun twists on this classic recipe:

Vegan Mango Sorbet

This recipe is already naturally vegan! Just double-check your sugar source if you’re super strict.

Spice Level Variation: Adding a Hint of Cardamom

My friend Priya suggested adding a pinch of cardamom powder (about ¼ teaspoon) to the mixture. It adds a lovely warmth and complexity. It’s amazing!

Festival Adaptations: Mango Sorbet for Holi or Summer Celebrations

This sorbet is perfect for serving at Holi parties or any summer gathering. It’s a light and refreshing dessert that everyone will love.

Adjusting Sweetness for Different Mango Varieties

If you’re using less sweet mangoes, you might want to increase the sugar to ½ cup. Taste the mixture before freezing and adjust accordingly.

Serving Suggestions

This mango sorbet is delicious on its own, but here are a few ideas to take it to the next level:

• Garnish with fresh mint leaves.
• Serve with a sprinkle of chopped pistachios.
• Pair it with a light fruit salad.
• Drizzle with a little mango puree for extra flavour.

Storage Instructions

Homemade mango sorbet is best enjoyed fresh! However, you can store it in an airtight container in the freezer for up to 2 weeks. Keep in mind that it may become icier the longer it’s stored.

FAQs

Let’s answer some common questions:

What is the best type of mango to use for sorbet?

Alphonso mangoes are the gold standard, but Kesar or Tommy Atkins work well too! The key is to choose ripe, sweet mangoes.

Can I use frozen mango chunks instead of fresh pulp?

Yes, you can! Just make sure to thaw the mango chunks completely and drain any excess liquid before blending.

How can I prevent ice crystals from forming in my sorbet?

The frequent mixing/blending during the freezing process is crucial. It breaks up the ice crystals and creates a smoother texture.

Can this sorbet be made in an ice cream maker?

Absolutely! Follow your ice cream maker’s instructions, and the churning process will do the work of breaking up the ice crystals for you.

How long does homemade mango sorbet last in the freezer?

Up to 2 weeks, but it’s best enjoyed within a few days for optimal texture and flavour.