Ingredients for - No-Churn Mango Sorbet
How to cook deliciously - No-Churn Mango Sorbet
1. Stage
Prep the ingredients: Partially thaw the mango at room temperature for about 20 minutes, until the tip of a knife easily penetrates 1/8 to 1/4 inch of the surface. (When in a hurry, microwave the mango on high in blasts of 10 to 15 seconds until just softened and poke-able.) Meanwhile, in a measuring cup, stir together the sugar, lime zest, lime juice, maple syrup, and water until the sugar dissolves.
2. Stage
Make the sorbet mixture: Put the mango chunks in a food processor and pulse about 24 times to coarsely chop. With the machine running, pour the sugar-water through the feed tube and keep processing until the mixture is smooth.
3. Stage
Freeze the sorbet: Using a spatula, transfer to a metal loaf pan or plastic storage container, leaving any chunks behind (cook’s bonus). Cover and freeze until firm, about 40 minutes; if the edges froze a lot faster than the center, stir it all up and freeze about 10 minutes longer, or up to 2 weeks.
4. Stage
Serve: Let the sorbet sit at room temperature for about 15 minutes to soften to a scoopable texture before serving.
