Refreshing, bursting with fruit flavor, and unbelievably easy to make. This sorbet is sure to be your new summer staple.
Yield: 6
Ingredients
1cupgranulated sugar
1cupwater
2poundsfrozen mango chunks
2tablespoons light corn syrup*
1/4teaspoonfine-grain sea salt
Instructions
In a blender, pulse the sugar and water together until the sugar has dissolved. Add your mangos, salt, and light corn syrup. Blend until smooth.
If you intend to eat your sorbet immediately, then your sorbet is done and ready to enjoy. If you would like to save it for later, place it in a freezer-safe container with a lid and store until set and cold. Store in the freezer for up to 2 weeks.
Notes
* Corn syrup helps keep sorbet smooth and less icy. You can leave it out, but the texture won't be quite as dreamy.Cook time includes 2 hours in the freezer.
Substitution notes
You can substitute the 2 pounds of frozen mangos for 3 large mangos or about 4 cups of fresh diced mangos. It is important to note that if you do this, you will need to allow your sorbet to set in the freezer for a few hours before it is ready to enjoy.You can substitute the sugar for honey or maple syrup. Just follow the same process as you do with the sugar.