Prepare the Refreshing Mango Sorbet
Place mango cubes into the bowl of a food processor fitted with the S blade. Pulse to break up the pieces somewhat. Add lime juice and maple syrup, if using; blend on medium speed.
While the machine is running, slowly pour in the milk. Blend until completely smooth. (Be patient and don’t add any more liquid — it might not look like it’s getting there, but it will!)
Freeze in an airtight container. Thaw slightly before serving for a scoopable texture.
For an even creamier outcome (and more scoopable texture), do a double blend: Spread the sorbet in a 9×13-inch (23×33-centimeter) pan and freeze for one and 1/2 hours. Remove from freezer, cut into cubes, and blend again until creamy. Transfer to an airtight container and freeze.
What Cooks Are Saying
3 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion6 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Can I use pom juice for the liquid to add another flavor when using strawberries? Or does it need milk or water for texture?
You should be able to use pomegranate juice.
just wondering made this once and was delicious and creamy (straight out of food processor) . processed twice. then I made a 2nd batch and added to the first one. I noticed it was really frozen and not soft at all. anything to do about that or does it need a good amount of time to defrost before serving?
It will need to defrost for about 10-20 minutes before digging in!
Absolutely delicious. I add passion fruit for a twist.
That's a creative twist!
can i use soya milk instead of almond milk?
yes!