This Mango Sorbet is tart, sweet and refreshing! So easy and so delicious!
It’s Monday morning friends and that calls for something easy. This Mango Sorbet totally fits the bill. It’s sweet, tart, refreshing and bright!
I know, it’s the end of February, I get it. It’s not really the season for frozen treats, but I couldn’t resist. I made this sorbet over the weekend for my son Sean who came home to visit for the week from Charleston, South Carolina. Sean does not eat chocolate. I know, crazy, right? But he has always loved all things fruit, with mango at the tippy top of the list. He gave this sorbet the double thumbs up! He pretty much, single-handedly took down the entire container!
It honestly could not be any easier. Four ingredients, that’s it! Puree everything in a blender, then freeze in your handy-dandy ice cream maker and BAM! Spring is served! I like to garnish this sorbet with some fresh juicy raspberries. It’s the perfect little sweet treat to get us all in the mood for spring!!! Have a wonderful week friends!
- 4 ripe mangoes peeled and cubed
- 1 cup simple syrup
- 2 Tbsp. fresh lime juice
- 1 tsp. finely grated lime zest
- raspberries for garnish
- Simple Syrup:
- 1 cup granulated sugar
- 1 cup water
Simple syrup: Combine 1 cup sugar and one cup water in a medium saucepan over medium heat. Stir until sugar dissolves. Increase heat and bring to a boil. When mixture comes to a boil, lower heat and simmer for 3-5 minutes. Remove from heat and let cool.
Place mango cubes, simple syrup, lime juice and zest in a blender or food processor and puree until smooth.
Freeze the puree in an ice cream maker according to manufacturer's directions.
Spoon sorbet into freezer container, cover and freeze for 6-8 hours.
Spoon into bowl and garnish with fresh raspberries. The sorbet will last in the freezer up to one week.