I love the refreshing sweet tangy flavor of store-bought mango sorbet, and now I’ve discovered it’s super easy to make it at home – and even tastier.
I like to make about a pint’s worth because it fills up my used plastic yogurt or hummus containers that are easy for holding home-made ice-creams and sorbets. Here are the basic proportions:
2 Cups pure water
2/3 Cup Vanilla Agave Nectar
4 Cups Frozen Chopped Mangoes (about 4 Champagne mangoes or 2 larger Kent mangoes)
Blend all ingredients until smooth in a high powered blender (like a Vitamix). You may require dividing the recipe in half and blending twice. Consume immediately or pour into containers and freeze for later. It scoops out easily.
A Few More Mango Sorbet Tips:
You can buy frozen mangoes in many stores, but a really tasty sorbet is made with ripe mangoes that you cut up and freeze yourself. Champagne mangoes are a favorite of mine for their extra sweet and slightly bubbly taste. They are a bit smaller than most other mangoes, yellow skinned and more oblong than round.
To easily chop a mango, first slice it in half around the center pit (cut just off of center and let your knife glide along the pit). If the mango is ripe enough you can use a glass to scoop out each half of mango from its outer peel. If the glass does not insert into the base of the mango half, then you may need to use your knife to peel the mango. There will also be about an inch or less of mango left around the pit that you can further shave off and peel with your knife. Slice or chop the peeled mango sections and put them in a bag to freeze. After an hour or more of freezing you’re ready to make sorbet.
Here’s a video where a chef demonstrates a couple of ways of pitting and slicing/dicing mangoes:
A few sprigs of mint leaves on top of the sorbet make a very refreshing and balanced dessert. A berry sauce makes it quite decadent … try blueberry, blackberry, raspberry, and if you’re lucky, mulberry. Simply blend the berries with a little bit of agave for a smooth sauce topping. mmmmm!
Many thanks to Ani Phyo’s Anis Raw Food Desserts cookbook for this inspired recipe.