I don’t care what everyone else says, summer is here! It’s only April (well, almost May), I know. But with the beautiful weather we’ve been having here in Vancouver for the past week or so, it feels like summer. Beautiful weather on top of colourful farmer’s markets popping up everywhere just screams summer to me.
This past weekend I had the chance to go check out a farmer’s market in my neighbourhood. Oh, yes! Who doesn’t love farmer’s markets, right?! And guess what was the first thing I spotted…mangoes! I absolutely love mangoes. Now that I think about it, mangoes seem a little too tropical for a local farmer’s market. Hmmm. Unless we’re starting to grow mangos up here in Canada. Nah, that doesn’t sound right. I still got some.
I got back home with about 7 lbs of mangos in hand and about a thousand ideas to turn them into delicious desserts, drinks, meals, etc. However, out of all those crazy ideas marinating in my head, one stood out instantly: mango sorbet.
Here’s a quick, simple, healthy and absolutely delicious recipe for mango sorbet. This recipe does call for the use of an ice cream maker, unfortunately. But if you don’t have one at home, no need to worry just yet! You can still make this recipe work, but do get ready for a serious work out as you’ll need to “spin” it by hand. Get a large and a medium bowl. Get some ice into the large bowl and place the medium bowl on top of the ice. The ice should surround the outside of the medium bowl completely. Sprinkle a generous amount of salt on top of the ice. Pour the refrigerated mango sorbet mix (see recipe below) into the medium bowl. With a rubber spatula, fold the sorbet mix while turning the bowl. The sorbet should start to thicken within 15-20 mins or 10 mins if you really put some muscle into it.
- 4 cups fresh mango, cubed
- 1 cup of sugar
- 1/2 tbsp lemon juice
- 1 cup plain greek yogurt
- Add all ingredients to blender or food processor. Puree until perfectly smooth.
- Refrigerate mix for at least 1 hr.
- Start your ice cream maker. Add refrigerated mix as the ice cream maker bowl spins. Let the ice cream maker work its magic for 20 mins or until the sorbet is thicker in consistency, lighter in colour and ice cold.
- Transfer to an airtight container and into the freezer it goes for at least 3 hrs or overnight, if possible. Enjoy!
- If you don't have an ice cream maker, please read above for an alternate bowl method.
- When making this recipe myself, I needed 1 cup of sugar since the mangoes were unfortunately not very sweet. If you get very sweet mangos, add half the sugar.
- I used ataulfo mangoes for this particular batch, but I truly recommend getting manila mangoes if you come across them. Manila mangoes sweeter. Tommy Atkins mangoes will do as well. Just remember to adjust for sweetness accordingly.
- Lastly, remember that once frozen, the sorbet will taste less sweet than at room temperature. Keep this in mind when adjusting for sweetness.