Staying cool over the summer is even easier. Anyone can make this no churn mango sorbet without ice cream maker.
All summer long I have been reading these wonderful blog posts showing these gorgeous recipes for homemade ice cream and sorbets. I do not own an ice maker. I will also publicly admit that I am not a big fan of ice cream… unless it has chunks of brownies in it.
When it comes to frozen treats, I prefer sorbets. There’s something refreshing about the taste of fresh fruits in their prime, whether fresh or frozen.
Sorbet versus Sherbet
In its simplest form, sorbet is made from water and fruit puree or juice. You can also add sugar to it, depending on how sweet you like it. It contains no milk, cream or eggs.
It is one of the oldest and simplest forms of frozen desserts. It is often used at fine restaurants as a palate cleanser.
Sherbet is a unique cross between ice cream and sorbet. It, too, is made with fruit and water, but it also contains dairy, typically milk or buttermilk giving it a more creamy texture than sorbet.
Because of the addition of milk, sherbets tend to have pastel colors while sorbets are darker and richer in color. Sherbet is always fruit based and contains less than 2% fat.
How to cut a mango
A mango has a large flat seed running down in the center of the fruit. The best way to cut a mango is to cut down either sides of the seed. You will end up with two mango cups and the fruit along the edges of the mango seed.
Next score the each mango half with a knife in a checkerboard pattern. You probably do the same thing with an avocado. Turn each mango half inside-out and the mango segments pop up. You then just cut the segments off from the skin.
You can also serve the mango blossoms to the kids so they can just bite the mango pieces off directly off the skin. This is by far, my kids’ favorite way to eat a mango!
How to make mango sorbet without an ice cream maker
Most sorbet recipes have you make a simple syrup (equal parts water and sugar) before mixing everything in a blender. I like to simplify things, so I decided to mix everything together in the blender, skipping the extra step.
So yes, add your mango chunks, water, sugar, lime juice and zest into the blender and whirl away until smooth. Honestly, the sugar dissolves quickly when you mix everything on high for a couple minutes. No sugar chunks were found in this smooth sorbet.
You can reduce the amount of sugar based on the sweetness of your mango. I added a bit more lime juice to our mix because we like the zing lime adds. This is an easy recipe to adjust to your personal taste.
Now, as I said, I do not own an ice cream maker. So after you blend your mango mix until smooth, you pour everything into a freezer-safe bowl. A chilled metal bowl is preferred, although I used a plastic one. Pour your mango purée into the bowl, cover and put in the freezer.
Here’s the tricky part. Every 30-45 minutes for 4 hours, remove your mango purée and re-mix everything together. This keeps the ice crystals from forming and saving your sorbet from turning into a giant mango ice cube. You can mix everything by hand or use a hand blender.
After 4 hours of freezing and re-mixing, let the sorbet freeze for 8 hours or until hard. This yields a little more than a quart of mango sorbet. Remember to keep it in a covered container while it is in the freezer.
Is sorbet healthier than ice cream?
Whenever you make anything from scratch, you have total control over the ingredients in your sorbet. My family loved this homemade mango sorbet. I did not add as much sugar in the recipe because the mangos were plenty sweet. Plus, my kids love all things lemon/lime so they liked it tangy.
Sorbet can have less sugar than ice cream. And less sugar is definitely a healthier way of living. Sorbet also has no dairy in it and zero fat.
And since my family loved it so much, I’m thinking an ice cream maker is definitely in our future! If you own one, let me know what you think of yours! I’m thinking of this one by Cuisinart.
- 5 large mango
- 1 1/2 cup granulated sugar
- 1 1/2 cup water
- 1 cup lime juice
- Grated zest from 2 limes
- Wash and pat dry mangos.
- To cut, hold a mango with one hand, standing it on its end, stem side down.
- The mango has a flat oval pit inside. Using a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. You will feel the knife slide along the pit, guiding you down.
- Turn the mango around and repeat with the other side.
- Take one mango half and use your knife to score the flesh of the mango both lengthwise and crosswise, making a checkerboard pattern of cuts into it. Do not to cut through the peel.
- Use a spoon to scoop out the mango segments from the peel. Or turn the mango half inside out so the mango segments pop out. Then use a knife to cut segments off the peel.
- Repeat with other mango half.
- For the mango piece with the pit, lay it flat on the cutting board. Cut out the flesh from the pit, then remove the peel.
- Repeat this for the other mangoes.
- Add mango pieces to a blender and add remaining ingredients.
- Blend until completely smooth.
- Pour into ice cream maker and follow manufacturer's directions until done.
- If you do not have an ice cream maker, pour into a freezer-safe bowl and cover.
- Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender.
- Let sorbet freeze for 8 hours or until hard.
Serving Suggestions: Try this with any combination fo fresh fruits: peach, nectarine, strawberries...
Cooking Tips: You can reduce the sugar by 1/4 cup depending on the sweetness of the mangos.
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Serving Size:1/2 cup
Amount Per Serving: Calories: 227 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 59g Fiber: 3g Sugar: 54g Protein: 2g