The temperature hit 18C yesterday in Dublin so, of course, we had to make hay while the sun shone* and make a batch of sorbet.
A few years ago, we invested in an ice cream machine for the Irish Kitchen – one of our best decisions ever! We now have a constant supply of homemade ice creams and sorbets in the freezer. One of our absolute favourites is this easy mango and lime sorbet.
If you *don’t* have an ice cream machine though, don’t despair! You can use a blender or food processor to make this fantastic sorbet by following the alternative directions below.
*Wintry showers are forecast for this weekend!!
Mango Sorbet (using an ice cream machine)
Ingredients
- 1200g mango, roughly chopped (from approximately 5/6 fresh mangoes)
- 100g lime juice (from approximately 2/3 fresh limes)
- 200g icing/powdered sugar
Directions
- Whizz the mango, lime juice and icing sugar in a blender (or in a large bowl using a stick blender) until smooth.
- Chill the mango purée in the fridge for at least 2 hours until cold then churn in an ice cream machine.*
- Dive in immediately OR transfer to a freezer-safe container and place in the freezer to firm up.
Note: If you chill the mangoes and limes in the fridge before blending, then there is no need to chill the purée before churning.
Mango Sorbet (blender/processor method)
Ingredients
- 1200g mango, roughly chopped (from approximately 5/6 fresh mangoes)
- 100g lime juice (from approximately 2/3 fresh limes)
- 200g icing/powdered sugar
Directions
- Whizz the mango, lime juice and icing sugar in a blender (or in a large bowl using a stick blender) until smooth.
- Scrape into a freezer-safe container and freeze for 6-8 hours until solid.
- Remove the frozen purée from the freezer and allow to thaw for 10-15 minutes. (This frozen purée will be very hard and full of ice crystals.)
- Break the frozen purée up using a spoon or knife and scoop into a blender/food processor. Whizz the frozen chunks of purée to break up all the ice crystals then return to the freezer safe container and place back in the freezer for at least another 2 hours until firm. This technique will give you a delicious, smooth sorbet without the need for an ice cream machine.
The Irish Kitchen 