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The days are getting longer and with them the time I spend in the garden. There is much to be enjoyed these days for me, especially after the humid and wet spring we’ve had in Southern England this year. The first ripe strawberries are appearing, most herbs are at their peak and the first dahlias are just about to bloom. The garden couldn’t look more inviting. We spend a lot of our evenings outside and take our dessert outside to enjoy in the midst of buzzing bees and flowers. This mango sorbet without added sugar is one of my favourite treats. I usually serve this fresh after a big, spicy meal or barbeque.
Many people wrongly believe that mango is pure sugar and no vitamins though this couldn’t be further from the truth. In India, they call it the “king fruit” as it has a lot of probiotic dietary fiber, vitamin A and potassium, in fact, it is one of the fruits that should be a staple in your diet if you have them easily accessible.
It is important that the mango is properly ripe for this mango sorbet to be a success. As it has no added sugars you will need the sweetness from the mango to make the flavours complete. I like to leave my mangoes for a while under a mesh cover in the kitchen until they are soft and smell sweet. When the skin looks slightly wrinkled you know that they are ready to be used.
When they are this ripe they are also very juicy. Peel them over a bowl and cut them on a plate not to waste a single drop of their goodness. Transfer the cleaned fruit chunks and the juice that gathered in the bowl and on your plate into a food processor or high-speed blender. Add about 1 tsp of lemon juice per fruit to preserve the colour. Process until you are left with a very smooth mango puree and resist eating it as is – I struggle immensely with that.
Pour the puree into an ice cream machine and let it run for about 5 minutes or alternatively follow the instructions of the ice cream maker manual. Once it reached a really thick consistency that resembles a frosty smoothie you can fill it into a freezer friendly container and freeze for a minimum of 5 hours – however, you will get the best results if it is left overnight. Alternatively, you can pour it directly into the container and take it out of the freezer every 15-30 minutes and give it a good stir. Enjoy your mango sorbet as is or add fresh fruits or aromatic herbs.
Mango Sorbet Without Added Sugar
Ingredients
- 1 kg mango cleaned
- 4 tsp lemon juice optional
Instructions
- Peel and cut the mango into chunks. Add them to a food processor or high-speed blender and process until very smooth.
- Pour the pulp into an ice cream machine and churn. Follow the instructions of your ice cream maker.
- Pour the mass from the ice cream machine into a freezer friendly container and cover with a wax paper. Freeze for at least 3-5 hours but you will get the best results if it is left overnight.
Notes
Nutrition
I love your frozen desserts. Never heard of granita before. Can you make this with any fruit?
It works with any sweet liquid / fruit juice / fruit puree. – Love, G.
No added sugar! Finally! Do you have more of these type of desserts?
Yes I do. During summer I eat most fruit as frozen dessert or frozen breakfast in most cases… =D – Love, G.
Can this work with frozen mango and using a ninja food processor ? Thanks 🙂
You can blend up frozen mango (or any fruit for that matter) but it will be a soft serve. I have tried it before. I even transferred frozen fruit that I blended up back into the freezer to solidify it a bit more but it didn’t work. It is very delicious but it is not a sorbet and won’t quite become scoopable like this so if you are not bothered by serving it as a soft serve you can most definitely blend up frozen fruit. – Love, G.
Made this yesterday. Usually I just blend up frozen fruit. The difference is insane! This tastes like there is cream in it! Why? =O
When you break up frozen fruit you do just that. You break up already existing, large piece of ice. When you make a sorbet you don’t give the ice enough time to form big chunks due to the constant movement. The result is a mass formed of teeny, tiny ice crystals which are a lot smoother than large ones. Hope this makes sense to you. – Love, G.
Omg! I’ve been resisting using our mangos hoping to find a dairy free/ sugar free sorbet variant. Almost threw them out this morning before I found this site! Can’t wait to try it and further explore this site. Thank you!!!