Prep 10 mins
Cook 0 mins
When I bought my home in Florida, I was blessed with a mature mango tree in my backyard. While looking for mango recipes on the web I came across this recipe. To add to the joy of the simplicity of this recipe, You don't even need an ice cream machine. All it takes is the ingredients, a plastic freezer storage bag, and just a little attention. This recipe can also be made with any mangoes you may be saving in the freezer, and Splenda may be substituted for the sugar.
- Place all ingredients into a blender and puree until smooth and slightly thickened.
- Pour the puree into a plastic freezer storage ban and place in your freezer.
- About every 1/2 hour for the first 2 hours mash the bag by hand to keep the ice crystals small and the sorbet smooth.
- Freeze over night, and serve the next day for best results.
Wow! I had 3 or 4 mangoes that were over-ripe. I went browsing for something easy and this was it! It was a taste of heaven! Love that I didn't have to dig out an ice cream maker.
We seldom get really good mangos here, but lately there were organic ones on sale and DH brought home a dozen very ripe mangos which I had to either freeze or process somehow. He voted for kind of ice cream, so I went looking for simple, ice cream maker-free recipes. There are several mango sorbet recipes on zaar, but from experience I know that people around me don't care for pure fruit and fruit juice or yoghurt sorbet, so this one got my attention. I made as suggested, using raw cane sugar, and found that I have to get it out of the freezer ten minutes before serving. By then it has a great texture and can easily be scraped into balls to serve. It got rave reviews! I made a second batch to which I added some fresh ginger, which also turned out great. This will for sure be a keeper. Thanks for posting!