The summer is in full force and the heat is getting to me. This recipe for Mango Sorbet is sure to cool you off. This recipe requires only 2 natural ingredients. Mango Sorbet is also naturally vegan, sugar-free, and gluten-free. The tartness of the mango and the acidity of the lemon creates a lovely balance to make an enjoyable dessert, snack, or breakfast component. I hope you enjoy my recipe for Two Ingredient Mango Sorbet. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
Start off by prepping your ice cream maker. I used the KitchenAid Ice Cream Attachment for my Mixer. It requires about 24 hours of freezing the bowl before you can start. Read the instructions to your ice cream maker and plan accordingly.
Once your ice cream maker is ready, it's now time to prep your mangos. Refer to the video above on how I used a glass to easily slice them. We want to yield the max amount of mangos with ease.
Place your sliced mango into a food processor or blender. Add the juice of half of the lemon. Blend on high until completely smooth.
Pour the blended mango mixture into your ice cream maker and mix according to your ice cream makers instructions. Mine took about 20 minutes and it should visually thicken up.
Once your sorbet has thickened up, place it into a freezer safe container and freeze for about 4-8 hours. You will want to set completely for make it a more enjoyable experience.