4 servings
YouTube instructional video is at the bottom.
What you’ll need
6 large Mangos (Ripened over a 5-to-7-day period.)
Sugar
Light corn syrup
Salt
Tools you’ll need
1.5-quart ice cream maker
Food processor or blender
Airtight container or bowl.
Step 1- Rinse the mangos off with cold water.
Step 2- Cut 2 incisions going around the seed of each mango. The seed is located in the center of the mango. Once done you should have 2 sides of the mango and the middle portion which is the seed. Picture demonstration is below.
Step 3- Remove the insides of each mango half using a spoon. Carefully scrape the inner skin of each mango half to remove any excess mango pulp. Carefully scrape the mango seed to remove the mango pulp from the seed. Add the mango pulp/insides into a medium sized bowl. Once done you should have 2 pounds and 11 ounces that’s 5 cups mango puree.
Pureeing the mango
Step 4- Add the mango pulp/insides into a food processor or blender. Blend for 1 minute.
Pasteurizing the mango pulp
Preheat fire to medium heat.
Step 5- Add 2/3 cup water (Bottled water that’s treated with reverse osmosis), 1/2 cup light corn syrup, 6 tablespoons sugar and less than 1/8 teaspoon salt into a medium-sized pot. Let come to a simmer.
Step 6- Add mango puree and stir. Let come to a simmer. This should take 5 to 7 minutes. Once the mixture is at a simmer turn your fire off and let the mango puree cool for 1 hour.
Step 7- Add mango puree into a medium-sized bowl and cover with a lid. Place into fridge overnight.
Churning the mango puree
Note- Make sure you freeze your ice cream maker base 24 to 48 hours or according to your ice cream makers manual before you make your sorbet. If you do not have an ice cream maker, follow step 8A
Step 8- Stir mango puree one last time. Add prepared and chilled mango puree into ice cream maker. Let churn for 20 minutes. Once the mango puree stops moving, it is ready.
Step 8A- If you do not have an ice cream maker, leave the mango puree in the bowl. Place into the freezer for 4 to 6 hours stirring every hour until the mango freeze sets.
Step 9- Remove the agitator from the ice cream maker and place into a medium-sized bowl. Most of the sorbet should be still attached to the agitator. Remove the sorbet from the agitator with a spoon or spatula. Do this as quickly as possible. Remove any extra mango sorbet from the ice cream maker base and place into the medium-sized bowl with the rest of the sorbet.
Step 10- Spread around with a spatula. Cover bowl with a lid and place into the fridge for 3 hours or until the mango sorbet sets.
Quick tips- Make sure your mangos are ripened and sweet before making the sorbet. Place mangos into a brown paper bag and store on your kitchen counter for 5 to 7 days or until the mangos are ripe. Ripening times vary. It can take up to 2 weeks max for the mangos to ripen. Keep mango sorbet in the freezer at all times. Do not attempt to make the sorbet in a hot kitchen especially if you are using the ice cream maker as it will affect churning times for the sorbet to set. The sorbet can stay frozen up to 30 minutes after being frozen and left out. Do not leave the sorbet out for longer than 30 minutes.
YouTube instructional video
