Name: Instant Mango Sorbet Recipe
Ingredients: 4 cups Frozen Mango Chunks (about 500-600g): The absolute star of the show. Using pre-frozen mango chunks is key to the “instant” nature of this sorbet, providing both the intense mango flavor and the icy structure. Ensure they are fully frozen solid for the best texture. You can buy them pre-cut and frozen, or freeze your own ripe mangoes.; 2-4 Tablespoons Liquid Sweetener (e.g., Maple Syrup, Agave Nectar, or Honey): Adjust to your taste and the sweetness of your mangoes. Maple syrup adds a lovely subtle warmth, while agave is neutral. Honey offers its distinct floral notes. For a lower-sugar option, you can try a sugar-free syrup or even reduce the amount.; 1-2 Tablespoons Fresh Lime Juice (or Lemon Juice): This is crucial for balancing the sweetness of the mango and adding a bright, zesty kick that elevates the overall flavor profile. It prevents the sorbet from tasting flat.; 2-4 Tablespoons Cold Water, Coconut Water, or Unsweetened Plant-Based Milk (e.g., almond, soy, or oat milk): This liquid helps the blender process the frozen fruit into a smooth consistency. Start with the smaller amount and add more, one tablespoon at a time, only if needed to get the blades moving. Coconut water adds a subtle tropical note, while plant-based milk can contribute to a slightly creamier texture.

Ingredients

Scale

Here’s what you’ll need to whip up this incredibly refreshing and easy Instant Mango Sorbet:

4 cups Frozen Mango Chunks (about 500–600g): The absolute star of the show. Using pre-frozen mango chunks is key to the “instant” nature of this sorbet, providing both the intense mango flavor and the icy structure. Ensure they are fully frozen solid for the best texture. You can buy them pre-cut and frozen, or freeze your own ripe mangoes.
2–4 Tablespoons Liquid Sweetener (e.g., Maple Syrup, Agave Nectar, or Honey): Adjust to your taste and the sweetness of your mangoes. Maple syrup adds a lovely subtle warmth, while agave is neutral. Honey offers its distinct floral notes. For a lower-sugar option, you can try a sugar-free syrup or even reduce the amount.
1–2 Tablespoons Fresh Lime Juice (or Lemon Juice): This is crucial for balancing the sweetness of the mango and adding a bright, zesty kick that elevates the overall flavor profile. It prevents the sorbet from tasting flat.
2–4 Tablespoons Cold Water, Coconut Water, or Unsweetened Plant-Based Milk (e.g., almond, soy, or oat milk): This liquid helps the blender process the frozen fruit into a smooth consistency. Start with the smaller amount and add more, one tablespoon at a time, only if needed to get the blades moving. Coconut water adds a subtle tropical note, while plant-based milk can contribute to a slightly creamier texture.

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Instructions

Follow these simple steps to create your delicious Instant Mango Sorbet in minutes:

Prepare Your Equipment: Ensure you have a high-powered blender or a sturdy food processor ready. A high-speed blender works best for achieving the smoothest, creamiest texture without needing too much liquid, but a good food processor can also do the job effectively. If using a food processor, you might need to stop and scrape down the sides more frequently.
Combine Ingredients: Add the frozen mango chunks, your chosen liquid sweetener (starting with 2 tablespoons), and fresh lime juice (starting with 1 tablespoon) to the blender or food processor bowl.
Initial Blending: Secure the lid and begin blending on a low speed to break up the mango chunks, then gradually increase the speed to high. If the mixture is too thick and the blades are struggling to move, add 1 tablespoon of your chosen cold liquid (water, coconut water, or plant-based milk).
Achieve Smoothness: Continue blending, stopping to scrape down the sides of the blender or food processor with a spatula as needed. This ensures all the mango pieces are incorporated and the sorbet becomes uniformly smooth. If the mixture is still too thick to blend smoothly, add another tablespoon of liquid. Be cautious not to add too much liquid, as this can result in a thinner, slushy-like consistency rather than a scoopable sorbet. The goal is a thick, smooth, almost soft-serve ice cream texture.
Taste and Adjust: Once the sorbet is smooth and creamy, stop the blender and taste. If you prefer it sweeter, add a little more sweetener. If you want more tang, add a bit more lime juice. Blend again briefly to incorporate any additions.
Serve Immediately: For the best “instant” soft-serve texture, scoop the mango sorbet into bowls or glasses immediately after blending. Garnish as desired (see “How to Serve” section for ideas).
For a Firmer Sorbet (Optional): If you prefer a firmer, more traditional scoopable sorbet, transfer the blended mixture to a freezer-safe container (a loaf pan works well). Smooth the top, cover tightly with plastic wrap pressed against the surface (to prevent ice crystals), and then seal with a lid or another layer of foil. Freeze for at least 1-2 hours, or until firm enough to scoop with an ice cream scoop. If frozen for longer, you may need to let it sit at room temperature for 5-10 minutes to soften slightly before scooping.

Nutrition

Serving Size: one normal portion
Calories: 150