Mango and Ginger Sorbet
Cool off with the vibrant, zesty flavors of Mango and Ginger Sorbet, a tropical dessert that's as refreshing as it is easy to make. This irresistible recipe blends the natural sweetness of ripe mangoes with the bold, warming kick of fresh ginger, balanced by a splash of lime juice for a tangy twist. A homemade ginger-infused simple syrup ensures the perfect harmony of flavors, while a pinch of salt subtly enhances the fruity notes. With just 15 minutes of prep time, this dairy-free, vegan-friendly frozen treat can be made either in an ice cream maker or by hand using a simple no-churn technique. Ideal for hot summer days, serve this smooth, scoopable sorbet in bowls or cones for a dessert that's as bright in flavor as it is in color. Whether as a palate cleanser or a stand-alone treat, Mango and Ginger Sorbet is your ticket to tropical perfection!
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Recipe Information
Ingredients
- 3 large Ripe mangoes
- 1 tablespoon (grated) Fresh ginger
- 0.5 cup Sugar
- 0.5 cup Water
- 2 tablespoons Lime juice
- 1 pinch Salt
Instructions
Peel and cube the mangoes, removing the pit. You should have about 3 cups of mango flesh.
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let it cool to room temperature. This is your simple syrup.
Peel and grate the fresh ginger. Measure out 1 tablespoon of grated ginger and add it to the simple syrup. Stir to combine and allow it to infuse while the syrup cools.
In a blender, combine the mango cubes, ginger-infused simple syrup (strain if desired), lime juice, and a pinch of salt.
Blend the mixture until completely smooth. Taste and adjust sweetness or lime juice if necessary.
Pour the mango mixture into a shallow container and freeze for 1 hour.
After 1 hour, remove the container from the freezer and stir the mixture thoroughly with a fork to break up ice crystals. Repeat this process every 30 minutes for 3-4 hours until the sorbet is smooth and scoopable.
Alternatively, if using an ice cream maker, pour the mango mixture into the machine and churn according to the manufacturer’s instructions.
Once the desired consistency is reached, transfer the sorbet to an airtight container and freeze for an additional 1-2 hours to firm up.
Serve scoops of the mango and ginger sorbet in bowls or cones. Enjoy your refreshing treat!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 241.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
