Mango Sorbet
Smooth, bright mango sorbet from frozen mango chunks, lime and sugar, ready to eat in 5 minutes.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A bag of frozen mango chunks is all it takes to have sorbet on the table in five minutes. No churning and no waiting for a base to chill: the fruit is already frozen, so it goes straight from the freezer to the mixing bowl and comes out smooth and spoonable.
First the Thermomix® TM7™ mills the sugar with strips of lime peel, so the sugar turns fine and fragrant and melts into the fruit right away. Then the mango and lime juice go in, and a quick blend at high speed, with the spatula helping, turns the frozen pieces creamy.
Eat it soft right away, straight from the mixing bowl, or let it firm up in the freezer for an hour and serve it in neat scoops. A sprinkle of chile-lime seasoning on top adds a sweet, salty and spicy kick that goes great with mango.
Made in the Thermomix® TM7™
Mango Sorbet
Makes: About 3 cups (4 servings)
- Prep5 min
- Cook0 min
- Total5 min
- Serves4
Ingredients
To serve
Instructions
- Place the sugar and lime peel in the mixing bowl and mill 15 sec/speed 10.
- Scrape down the sides of the mixing bowl with the spatula.
- Add the frozen mango, lime juice and cold water.
- Blend 40 sec/speed 10, pushing the fruit toward the blades with the spatula through the hole in the mixing bowl lid.
- Scrape down the sides again, then blend 20 sec/speed 5, until smooth and creamy.
- Serve right away as a soft sorbet, or spread it in a container and freeze for 1 hour for firm scoops.
Tips
- If the blades spin without catching the fruit, add 15-30 g more cold water (1-2 tbsp) and blend again. Very hard mango also blends more easily after 5 minutes on the counter.
- Store leftovers in a covered container in the freezer for up to 1 month. The sorbet freezes hard, so let it sit 10 minutes before scooping.
- Try it with frozen pineapple or strawberries instead of mango, using the same amounts.
