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Ingredients
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Mango Sorbet Base
Raspberry Swirl
Bloody Finish (Garnish & Color Accent)
Method
Mango Sorbet Base
- 1
Make simple syrup
Combine the water and 1 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature (about 15 minutes).
- 2
Prepare mango puree
If you don't have puree, peel and dice about 3 large ripe mangoes (or use frozen, thawed). Blend the mango flesh in a blender or food processor until completely smooth, about 30–60 seconds. Measure 3 cups of puree and press through a fine-mesh sieve if you want an ultra-smooth texture (optional).
- 3
Combine base
Whisk the cooled simple syrup into the mango puree until fully incorporated. Add the 2 tablespoons lime juice and 1 teaspoon fine sea salt; taste and adjust acidity or sweetness as needed (add up to 1–2 tablespoons more lime or up to 2 tablespoons more sugar if mangoes are not sweet). Chill the mixture in the refrigerator until very cold, at least 1 hour (or up to overnight).
- 4
Churn or freeze
Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes. If you don't have an ice cream maker, pour the mixture into a shallow metal pan, freeze for 45 minutes, then vigorously whisk or blend to break up ice crystals; repeat every 30–45 minutes until smooth and firm (about 3–4 cycles).
Raspberry Swirl
- 5
Cook raspberries
In a small saucepan combine 2 cups raspberries, 3 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium-low heat, stirring occasionally, until the berries break down and the mixture is syrupy, about 6–8 minutes.
- 6
Strain and cool
Press the raspberry mixture through a fine-mesh sieve into a bowl to remove seeds, using the back of a spoon to extract as much purée as possible. Discard solids. Let the strained raspberry purée cool to room temperature, then chill in the refrigerator until cold (about 30 minutes).
- 7
Fold in for swirl
When the mango sorbet has churned to a soft-serve stage, transfer it to a freezer-safe container in layers: spoon a layer of mango sorbet, then dollop a few tablespoons of the chilled raspberry purée. Repeat layers until container is full. Use a skewer or butter knife to gently swirl the raspberry through the mango, creating ribbons rather than fully mixing for a distinct swirl effect.
- 8
Harden
Cover the container and freeze the layered sorbet until firm, about 3–4 hours (or overnight) before serving.
Bloody Finish (Garnish & Color Accent)
- 9
Prepare blood orange accent
Whisk together 1 cup blood orange juice and 1 tablespoon corn syrup (or simple syrup) to give the sauce a glossy, slightly viscous texture that will sit on the sorbet. Taste and add a pinch of sugar if it's too tart. If you want an extra-deep red color, add up to 1 teaspoon red food coloring, a drop at a time, until you reach the desired hue.
- 10
Plate and garnish
To serve, scoop the fully frozen mango-raspberry sorbet into bowls. Drizzle a small amount (about 1 tablespoon per serving) of the blood orange sauce on top or along one side of each scoop for a bright 'bloody' accent. Optionally garnish with a few fresh raspberries or a thin blood orange slice.
- 11
Storage
Store any leftover sorbet in an airtight container with a piece of plastic wrap pressed onto the surface to minimize ice crystals. Keeps for up to 2 weeks in the freezer; let soften at room temperature for 5 minutes before scooping.