Sunday, June 12, 2011

Mango Sorbet Recipe

I love Ataulfo Mangoes.

Love. Love. Love.

They are also called Champagne Mangoes, Honey Mangoes, Manilla Mangoes and a bunch of other names, but at the stores I frequent, they're always labeled Ataulfo.  They're smaller and lighter than regular mangoes.  And they taste divine.  I have found they are better smaller, and when they're mostly a brighter yellow/orange color.  They will ripen after they're picked, if you buy them greenish and keep them on the counter for a couple days.  Watch them though, they go to wrinkles easily.  

So, a friend of mine lent me her KitchenAid Ice Cream maker, and in the included recipe book was this little lovely, for Mango Sorbet.

Fresh Mango Sorbet

4 ripe but firm mangoes, about 12 oz. each, peeled, pitted and cubed 
2/3 C Sugar
1/2 C Corn Syrup
6 T fresh lime or lemon juice

Combine everything in a food processor or blender and process or blend until thick and smooth.
Turn the machine ON, pour puree into freezer bowl and mix until thickened, about 25-30 minutes.

P.S.  Here is a link for making ice cream (I suspect the same principles apply for sorbet) without an ice cream maker.

P.P.S. KitchenAid has no idea who I am, but oh how I wish they did so they could send me this, and this, and this. :)


katie+brandon said...

I wish I liked mango :)

PS, I want a kitchenaid too. Go to, and it's like an outlet center. still expensive, but GREAT deals.

Anonymous said...

how many servings does this yield?

Anna said...

This filled a quart container not all the way to the top. So, just under a quart.

Anna said...

A little less than a quart.