Raspberry Mango Sorbet Recipe

Make simple syrup

In a small saucepan combine 1 cup water and 3 tablespoons granulated sugar. Warm over medium heat, stirring, until sugar dissolves. Remove from heat and stir in 1 tablespoon corn syrup (if using) and a pinch of salt. Cool to room temperature.

Prepare fruit

If using fresh mango, chop into chunks. If using frozen fruit, let mango and raspberries thaw slightly until pliable but still cold.

Blend

In a blender or food processor combine 2 cups raspberries and 2 cups mango with the cooled simple syrup, 2 teaspoons lemon juice, and a pinch of salt. Puree until very smooth (about 1 minute).

Strain

For an ultra-smooth sorbet, press the puree through a fine-mesh sieve into a bowl to remove seeds and fibrous bits, using a spatula to help. You should end up with a silky mixture; discard seeds/residue.

Chill

Cover the strained puree and chill in the refrigerator until thoroughly cold, at least 1–2 hours (or up to overnight). Chilling improves texture when churning.

Churn

Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Firm up

Transfer churned sorbet to a shallow, lidded container. Smooth the top, press a piece of parchment directly onto the surface to minimize ice crystals, cover, and freeze 2–4 hours until firm enough to scoop.

Combine 1 cup blueberries and 1 cup quartered strawberries in a bowl. Add 1 teaspoon granulated sugar, 1 teaspoon lime juice, and 2 tablespoons chopped fresh mint. Toss gently and let macerate for 10–15 minutes at room temperature to release juices and meld flavors.

Prepare batter

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper. In a small bowl whisk together 2 tablespoons flour and 2 tablespoons powdered sugar. Stir in 2 teaspoons melted butter, 1 lightly beaten egg white (use about half if very large egg), 1 teaspoon vanilla, and 1/2 teaspoon lemon zest until you have a thin, spreadable batter. If too thick, add a few drops of water; it should be very fluid.

Bake and shape

Spoon or pipe small 2- to 3-inch rounds or oval shapes, spaced well apart, onto the prepared sheet (you can do 6–8 at a time). Bake 6–8 minutes until edges are golden brown. Quickly, while warm and pliable, lift each tuile with a thin spatula and drape over the handle of a rolling pin or edge of a bowl to form a curved cookie. If you prefer flat crisp cookies, cool on a rack. Let cool completely to crisp.

Make ahead

Tuiles can be stored in an airtight container at room temperature for 2–3 days. Re-crisp in a 300°F (150°C) oven for a few minutes if they soften.

Scoop sorbet: Using a warmed ice cream scoop (dip in hot water and dry), scoop attractive quenelles or rounds of raspberry-mango sorbet into chilled dessert bowls or glasses (2–3 scoops per serving).

Garnish: Spoon a tablespoon or two of the macerated mixed berries alongside or on top of the sorbet. Add a few mint leaves for freshness.

Add tuille: Insert a crispy tuille into each serving for crunch and visual height.

Serve immediately to enjoy the contrast of silky sorbet, juicy berries, and crisp tuille.