Alphonso Mango Sorbet Recipe
Make Alphonso Mango Sorbet Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fruit Base
Liquid Base
Optional Garnish
Method
Preparation of Mango Base
- 1
Prepare the Mangoes
Peel the Alphonso mangoes and remove the pits. Cut the mango flesh into small pieces and measure out 4 cups.
- 2
Blend the Mangoes
In a blender, combine the mango pieces and lemon juice. Blend until smooth and creamy.
- 3
Making the Sorbet
- 4
Prepare the Sugar Syrup
In a small saucepan, combine 1 cup of water and the remaining sugar. Heat over medium heat until the sugar is completely dissolved. Remove from heat and let it cool.
- 5
Combine Mixtures
Once the sugar syrup is cool, mix it with the mango puree until well combined.
- 6
Chill the Mixture
Transfer the mixture to a bowl, cover it, and place it in the refrigerator for at least 2 hours to chill.
- 7
Churn the Sorbet
Once chilled, pour the mango mixture into an ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Freeze the Sorbet
Transfer the churned sorbet into an airtight container and freeze for at least 4 hours or until firm.
Serving
- 9
Scoop and Serve
Scoop the sorbet into bowls and garnish with fresh mint leaves, if desired. Serve immediately.
