Mango Freeze Sorbet | Made with fresh mangoes | Inspired by New Orleans JazzFest's Mango Freeze

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

agave syrup

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup provides a similar sweetness with a distinct taste.

Rinse the mangoes with cold water.

Cut around the seed of each mango and remove the flesh using a spoon.

Place the mango flesh into a medium-sized bowl.

Blend the mango flesh in a food processor for 1 minute until smooth, yielding about 5 cups of mango puree.

In a medium-sized pot, add 2/3 cup of water, 1/2 cup of light corn syrup, 6 tablespoons of sugar, and less than 1/8 teaspoon of salt. Stir and bring to a simmer.

Add the mango puree to the pot and stir, allowing it to simmer for 5 to 7 minutes until hot.

Turn off the heat and let the mixture cool for 1 hour.

Cover the mango mixture and refrigerate for 4 to 6 hours or overnight.

Prepare the ice cream maker by freezing the base for 24 to 48 hours.

Pour the chilled mango mixture into the ice cream maker and churn for 20 minutes.

If not using an ice cream maker, place the mango mixture in a bowl and freeze for 4 to 6 hours, stirring every hour.

Once churned, transfer the sorbet to a medium-sized bowl and cover, then freeze for 3 hours to set.

Cooking Techniques

Equipment Needed

Spice Level: