Mango-guava Sorbet Recipe
Make Mango-guava Sorbet Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fruit base
Sweetener & balance
Finishing
Method
Fruit base
Prepare fruit
If using fresh mangoes and guavas, peel and chop the mangoes into chunks and halve the guavas. Scoop out guava pulp, removing large seeds if you prefer a seed-free sorbet (you can pass pulp through a sieve later). Measure 2 cups mango and 1 cup guava pulp. Place fruit in a blender or food processor.
Puree fruit
Add the 2 tablespoons fresh lime juice to the blender. Puree the mango and guava until completely smooth, about 1–2 minutes. If the mixture is very thick, add 1–2 tablespoons of water to help it blend. Taste and set aside.
Sweetener & balance
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves, then bring to a gentle simmer for 1–2 minutes. Remove from heat and stir in 1 tablespoon corn syrup (optional) and 1 teaspoon salt; the corn syrup helps reduce iciness and the salt brightens flavor. Let the syrup cool to room temperature (about 15–20 minutes).
Combine syrup and fruit puree
Once the simple syrup is cool, pour it into the blender with the mango-guava puree. Blend on high for 30–45 seconds to fully incorporate and to add a bit of aeration. Taste and adjust: if it needs more brightness, add another teaspoon of lime juice; if it needs sweeter, add up to 1–2 tablespoons more syrup (dissolve extra sugar first).
Freeze & finish
Chill mixture
Place the blended sorbet mixture in a covered container and chill in the refrigerator for at least 1 hour until very cold (this helps the churn freeze faster and gives a smoother texture).
Churn
Pour the cold sorbet base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes. If you don't have an ice cream maker, pour into a shallow metal pan and freeze, stirring vigorously every 30 minutes for the first 2 hours to break up ice crystals until set.
Firm up
Transfer churned sorbet to a freezer-safe container, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface (prevents icy skin) and seal with a lid. Freeze for at least 2–4 hours until firm.
Serve
Remove sorbet from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or glasses and garnish with mint leaves and a sprinkle of lime zest if desired.