Recipe by Bruchy Duschinsky

Mango Sorbet

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Mango Sorbet
Parve Parve
Easy Easy
6-8 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This refreshing sorbet is a wonderful palate cleanser after a heavy meal. Using simple syrup in the base helps you easily achieve the perfect consistency, as the syrup prevents the sorbet from becoming too icy.

Ingredients

Mango Sorbet

  • 4 ripe mangoes, peeled, seeded, and cut into chunks

  • 1 cup simple syrup (see note)

  • 4 tablespoons Tuscanini Lemon Juice

Directions

1.

In a blender or food processor fitted with the S blade, combine mangoes, simple syrup, lemon juice, and salt.

2.

Transfer to a container and freeze four hours or overnight, until fully frozen.

3.

Remove from the freezer and blend a second time, making sure to blend it very well.

4.

Return to the freezer until ready to serve.

Notes:

To make simple syrup, combine equal parts water and granulated sugar in a saucepan. Bring to a boil, then reduce heat to low and simmer about five minutes, stirring occasionally, until the sugar completely dissolves. Let cool and transfer to airtight containers. Store simple syrup in the fridge for months or freeze until ready to use.

Recipe tags

Bruchy Duschinsky frozen dessert fruity dessert kosher for passover mango Pesach refreshing sorbet
Mango Sorbet

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Rachel Lefkowitz
Rachel Lefkowitz
18 days ago

delicious and creamy, tastes store bought!!

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