Mango Sorbet
Simple, fresh, and balanced mango sorbet made at home!
- Yield: Almost 1 liter of ice cream o 1x
Ingredients
Scale
- 100g / 3,5 oz water
- 80g / 2,8 oz sugar
- 50g / 1,75 oz glucose syrup
- 500g / 17,6 oz mango, I used thawed from frozen
- Juice of 2 lemons + zest to taste
- A pinch of salt
Instructions
- Bring the water, sugar, and syrup to a boil in a large source pan. Let cool.
- Once cool, add the mango, lemon juice, zest, and salt. Using a blender och stick blender, blend until a smooth mixture. Let chill in the fidge until cool.
- Follow your ice cream machine’s instructions. Once thick and creamy transfer the ice cream to a container, and let set in the freezer over night.
- Let thaw a few minutes before serving, serve, and enjoy!
Keywords: ice cream, sorbet, mango, mangosorbet, glass, mangoglass, mjölkfri, dairy free, vegan, plant based, vegansk, nyttig, enkel, glassmaskin, vegansk
Find it online: https://hannaekelund.com/mango-sorbet/