Mango Strawberry Sorbet (Print)
A refreshing frozen dessert combining sweet mangoes and bright strawberries for a perfect summer treat.
# What You’ll Need:
→ Fresh Fruits
01 - 2 large ripe mangoes, peeled and diced (about 2 ½ cups)
02 - 1 cup ripe strawberries, hulled and halved
→ Sweetener
03 - ½ cup granulated sugar or pure maple syrup
→ Liquids
04 - ½ cup water
05 - 1 tablespoon fresh lime juice
# How To Make:
01 - Combine sugar and water in a small saucepan. Heat gently over medium-low heat, stirring constantly until sugar completely dissolves. Remove from heat and let cool to room temperature.
02 - Add mango, strawberries, cooled simple syrup, and lime juice to blender or food processor. Blend on high speed until completely smooth, scraping down sides as needed.
03 - Taste the mixture and adjust sweetness with additional sugar or acidity with more lime juice if desired. Blend again briefly to incorporate.
04 - Pour mixture into a shallow freezer-safe container. Cover tightly and place in freezer for 1 hour.
05 - Remove container from freezer. Stir mixture thoroughly with a fork to break up forming ice crystals. Return to freezer immediately.
06 - Repeat stirring process every 30 minutes for 2 to 3 hours until sorbet reaches firm, smooth consistency throughout.
07 - Let sorbet sit at room temperature for 5 to 10 minutes before serving to soften slightly for easier scooping.
# Expert Tips:
01 -
- No ice cream maker requiredjust your freezer and a fork
- The tropical mango tangy strawberry combo tastes like sunshine in a bowl
- Ready in under 20 minutes of active time
02 -
- Shallow containers freeze faster and more evenly than deep ones
- The stirring process is nonnegotiableskipping it gives you a icy, chunky mess
- Sorbet keeps perfectly for a week though it never lasts that long in my house
03 -
- Set a phone timer for every 30 minutes during the stirring phase
- Use frozen fruit to skip the initial freeze entirely