Mango, lime juice, Thai chili, and ginger, plus a little sweetener. The ginger gives this sorbet a little sweetness and heat, and the slight tingle from the Thai chili helps the taste linger on the tongue. It’s a straightforward recipe, simple and good.
The recipe creation process, though, was a bit convoluted. I tried twice to make a no-sugar mango sorbet, reasoning that if I enjoy a plain ripe Ataulfo mango out of hand, why not as a sorbet? Try it that way if you are avoiding sugar, but if you do, I recommend that you use little to no lime in your recipe– the tart citrus increases the need for sugar. And don’t add a banana unless you are OK with a strong banana flavor in the sorbet. My family ate the unsweetened sorbets, but the reception was muted.
The third try was the charm: lime, sweetener, no banana. And no champagne- alcohol is one way to make a sorbet softer, but the taste didn’t work here. Instead I used a pasteurized egg white to improve the texture and keep the sorbet from freezing too hard.
For sweetener, I added 1/4 cup of raw organic agave nectar. It was just right for my teen, a bit sweet for my husband. Since the ripeness and sweetness of your mangos will vary, I recommend you add your sweetener of choice a little at a time and taste until it’s right.
If you haven’t prepared mangoes before, see my post on how to cut a mango.
- 2 cups mango pulp (flesh of 3-4 Ataulfo mangoes)
- 1 pasteurized egg white
- 2 tsp. lime juice
- 1 tsp. minced ginger
- 1 small red Thai chili
- ¼ cup organic agave nectar
- Cut mangoes and remove flesh (see my previous post The Best Mangoes for detailed instructions).
- Put all ingredients in a high-powered blender such as a Vitamix. Blend, starting at low power and increasing power to high, then highest, speed until the mixture is smooth.
- Chill mixture in refrigerator until thoroughly cold and then freeze in ice cream maker.
- Alternatively, freeze mixture in an ice cube tray, then blend cubes in a high-speed blender until smooth.
- Or freeze in a shallow glass baking dish, mixing and mashing with a fork every 45 minutes or so until frozen.
Here’s the second method, putting the mango puree in an ice cube tray in preparation for freezing it into cubes and blending the cubes in a high speed blender. The mango puree is very thick, so before you remove the cubes from the tray, give it a little time to soften or run some hot water on the underside.
Enjoy! And let me know how you like it and what variations you made.