The secret to making this recipe so quick and easy is to freeze the mango ahead of time. So, if you want to make a fresh fruit sorbet, just throw a few ingredients in a blender and you’ll have your soda to the minute. You can see how to freeze fruit for sorbets and ice cream in this video.
When selecting mangoes, make sure they are not too hard and are at their peak of maturity.
- 2 mangoes at their point of maturity (we will obtain 400 g of frozen mango in pieces)
- 1 tablespoon icing sugar
- 200 ml of orange juice
- Optional: A splash (to taste) of aged rum, gin or a fruit liqueur that you like
- 200 g ice cubes
- Fresh mint or spearmint.
- We peel the mango and cut it into small cubes. We put them in an airtight container with the liquid they emit. We wrap it in plastic wrap and place it in the freezer until the fruit cubes are completely frozen.
- When you're ready to make the sorbet, take out only the amount of mango you'll need, 100 g per sorbet, and adjust the remaining quantities to the number of sorbets you'll be making.
- Add the frozen mango, icing sugar, ice cubes, liquor, and orange juice to a blender with enough power to crush ice and blend everything well until we get a creamy, but granita-like texture. Crush or just enough to give the sorbet texture and keep it from being too runny.
- We serve it immediately in glasses or glasses, so it doesn't melt, and garnish with mint leaves.
Amount Per Serving Calories 245Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 16mgCarbohydrates 42gFiber 4gSugar 36gProtein 3g