Summer is here, and nothing screams summer more than a refreshing scoop of mango sorbet! With its sweet, juicy flavor that tantalizes your taste buds and cool temperature that’s perfect for hot days – mango sorbet is the ultimate summertime treat. Plus, it’s easy to make and no special ingredients or tools are required – so you can whip up this delicious dessert anytime you’re in the mood for something sweet. In this blog post, I’ll share my recipe for homemade mango sorbet (plus some tips on how to customize it to your liking). So, whether you just need a quick way to cool off under the sun or want an impressive after-dinner dessert that friends and family will love – let’s get started making some amazingly flavorful mango sorbet!
What Is the Origin of The Term “Sorbet”?
Sorbet can be traced back to charbet, a Middle Eastern drink made of sweetened fruit juice and water. The term charbet or sherbet comes from the Turkish word sorbet or serbet, which comes from the Arabic word sharbat, which means “drink(s)” or “juice.”
How Does Mango Sorbet Taste?
Mango Sorbet tastes like frozen mango nectar. It has a perfect slurry texture—almost creamy, and not at all corn syrupy-sweet.All in all, mango sorbet is love at first bite and accurately resembles the taste of a perfectly ripe mango that had just fallen off the tree.
Is It Possible to Eat Mango Sorbet While on A Diet?
Most sorbets are naturally fat-free and low in calories. However, sorbet can contain significantly more sugar than gelato or ice cream. It is totally up to you to decide: to eat or not to eat.
Adding Rum to Sorbet:
The mango helps a little with this, but if you don’t plan on eating the sorbet right away, adding a couple of tablespoons of high alcohol content liquor to the sorbet really makes a difference. The alcohol’s lower freezing temperature keeps the sorbet from becoming too icy.
More Dessert Recipes
- 1 cup water
- 1 cup sugar
- pinch salt
- 3½-4 cups mango flesh roughly chopped
- 3 tbsp fresh lime juice
- 2 tbsp rum
- in a medium saucepan, add the water,sugar and salt over medium-low heatand cook until sugar is dissolved completely, stirring continuously.
- Remove the pan of sugar syrup from heat and setaside to cool.
- In a blender, add the mango flesh, simplesyrup, lime juice and rum and pulse until smooth.
- Transfer the mixture into a large bowl.
- With plastic wrap, cover the bowl andrefrigerate to chill completely.
- Transfer the mixture into an ice cream makerand process according to manufacturer’s directions.
- Now, transfer into an airtight container andfreeze for at least 4-5 hours before serving.