Mango Strawberry Sorbet (Printer-friendly)

Tropical mango meets tangy strawberry in this refreshing frozen dessert. Perfect for summer days.

# What You'll Need:

→ Fruits

01 - 2 large ripe mangoes, peeled and diced (about 2 ½ cups)
02 - 1 cup ripe strawberries, hulled and halved

→ Sweetener

03 - ½ cup granulated sugar (or maple syrup for vegan option)

→ Liquids

04 - ½ cup water
05 - 1 tablespoon fresh lime juice

# How to Prepare:

01 - Combine sugar and water in a small saucepan. Heat gently, stirring constantly until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - Add mango, strawberries, cooled simple syrup, and lime juice to blender or food processor. Blend on high speed until completely smooth and no fruit chunks remain.
03 - Taste the mixture and adjust sweetness with additional sugar or acidity with more lime juice as needed. Blend briefly to incorporate any additions.
04 - Pour mixture into a shallow, freezer-safe container. Cover tightly and place in freezer for exactly 1 hour to begin setting process.
05 - Remove container from freezer. Stir mixture thoroughly with a fork, breaking up any ice crystals forming around edges. Return to freezer immediately.
06 - Continue removing from freezer every 30 minutes and stirring with fork for 2 to 3 hours total. Sorbet is ready when firm, smooth, and no ice crystals remain.
07 - Let sorbet sit at room temperature for 5 to 10 minutes before scooping to soften slightly for easier portioning.

# Expert Advice:

01 -
  • No ice cream maker required, just your freezer and a fork
  • The mango and strawberry balance is pure sunshine in a bowl
  • Naturally dairy-free but creamy enough to fool anyone
02 -
  • The stirring process isn't optional, it prevents large ice crystals from forming and makes the difference between grainy and creamy
  • Room temperature fruit blends more easily than frozen, so start with fresh unless you're in a serious hurry
03 -
  • A shallow container freezes faster and more evenly than deep ones
  • If you forget to stir, pulse the frozen block in a food processor to save it

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