No-Churn Mango Sorbet, Frosty Dessert - Much Butter (2024)

Craving for some mood changer to brighten up your day? Here is an effortless recipe for No-Churn Mango Sorbet. Mango Sorbet is a great way dessert to choose from in your summer holiday or tropical season. It’s fresh, frosty, and healthy because of diary-free.

Let’s take an Imaginary Holiday

In a pandemic situation right now, my country still has a limitation move or quarantine. Most of 70% employee have to work from home except for essentials matter such as grocery, hospital and bank sector. The recreation sector also was closed, we still fighting for the Coronaviruses which has been almost 2 years. Oh my God, it’s been a long but the great thing is we still survive! If you feel kind of burnout, you deserve a (virtual) holiday break, maybe this will truly work with you. Are you ready to take an imaginary holiday with me?

First thing first, imagine you are beside the pool. The sunlight comes to your skin while someone massage and rubs your back gently. Then, let’s take a walk to see the beach with mesmerizing white sandy beaches and the clear blue waters, around the beaches you can see some coral rocks and stones. And yes, do not forget to wear your big and nice floppy hat. You can smell the salty taste from the sea you know the beach always has a favorite dessert drink with a hint of pineapple, mango, and coconut. What a beautiful day!

Make holiday summer season dessert vibe at home

Yes finishing with some imaginary vacation, 3, 2, 1 back to reality. If We can not go on holiday yet, so let’ make the holiday summer season vibe at home! Even though now is rainy season here, I am still excited to make this summer vibe dessert. Mango sorbet is such an ice-breaking if you got dizzy with works, it will change your mood, make you fresh again! Then, making Mango sorbet is so easy you only need a fruit or two, sugar or honey, and lemon juice (it is optional). You don’t need any equipment. I believe you can make it right now after you finish reading my recipe.

Ice cream, Gelato and Sorbet. What is the difference?

Do you know the difference between the three of them? Even though they are all frozen desserts and look very similar, actually there is some differentiation in the ingredients. Let’s check this out:

Ice Cream; the main ingredients are cream, sweetener, custard from milk, and egg yolks (optional). Ice cream has the highest fat content, which is the fluffiest and creamy texture among all. The flavor of Icecream is versatile and mostly sweet. While for the temperature of ice cream is need to serve at the coldest temperature because Ice cream has the texture of soft and easy to melt. Ice cream needs to churn by machine to result in the amount of air into dessert and creating the whipped cream.

Gelato; some people said ice cream is gelato, well it is not quite wrong. First, the main ingredient is gelato made from cream, milk, and sweetener. Gelato originally came from Italy. Next, for the fat content, gelato is in the middle of ice cream and sorbet. Gelato has less fat than ice cream with a thicker texture since gelato is made with slow churning. Then, the flavor of gelato actually more dynamic than ice cream. A lot of new variants come from gelatos such as Taro flavor, Tempe flavor, and more uniques flavors. Lastly, the temperature of Gelato is higher than ice cream to keep the texture not too solid when served.

What Is Sorbet?

Sorbet; this is what we are going to make. Sorbet is a frozen dessert whose main ingredients are dairy-free. It is literally the fruits juice without water. The main ingredients are the fruits puree, lemon juice to make the texture not too clump, and sweetener ( you can use honey/ simple syrup/ sugar syrup). The fat content of sorbet is the lowest because sorbet doesn’t use cream or milk. While for the texture sorbet has the frostiest and iciest texture compared to ice cream and gelato.

Next, The temperature of sorbet is you can put as same as gelato to keep soft texture to be consumed. Then, For the flavor, sorbet has the same original flavor as fruits. To make fruit sorbet, we use berries and tropical fruits, but you can also use cucumber, and it works great! The last one, sorbet doesn’t need more time to make because we don’t need to churn to make cream texture.

No-Churn Mango Sorbet

What is no-churn mean? It means we don’t need equipment to make ice cream, we only use an electric hand mixer or blender to blend the ingredient.

A delightful combination of strong, bright, and sweet mango with fresh citrusy fruits which as lime or oranges is the best flavor of summer. I can wait no longer to eat this super frosty and fresh mango sorbet. This recipe is super easy with few steps, and super delicious. It’s been our family go-to frozen dessert for summer or tropical vibe since my country only has two seasons, and the plus point and most importantly, mango sorbet healthy and dairy-free dessert. No matter what season it is, I always stock some sorbet on my fridge

let’s get started with a Frozen dessert Lovely mango sorbet!

THE INGREDIENT OF NO-CHURN MANGO SORBET

• 1kgFrozen Mango- here I use frozen Mango to make simplest ingredient, you can use fresh Mango to, but you need to freeze them overnight first to make the icy-texture
• ½cupHoney- to add some sweetness and liquid the texture. It is optional if you do not want to add more sweet you can leave skip the honey part
• ¼Lemon Juice- as substitute the water to make the texture of mango sorbet keep creamy and not icy, also adding sour-fresh flavour to the sorbet. It is perfect combination between very sweet and bright flavour from mango with sour freshy flavour from the lemon juice!
• Lemon Zest- I use lemon zest to give more texture and flavour

HOW TO MAKE NO-CHURN MANGO SORBET

The step of making mango sorbet is super effortless and you only need a moment to make this mango sorbet ready. So, Shall we?

First, In a food processor, puree all the mango sorbet until smooth. I suggest you use frozen mango, to make the texture of the sorbet nice and soft. Remember, that mango is so fibers, so we have to smoothen really nice.

Secondly, add lemon zest, and lemon juice to make the texture not too icy.

Then add sweetness. You can use liquid sugar, do not add instant granulated sugar because the sugar will not absorb.

Here I use honey to add sweetness flavor. Other than that, it is optional if you do not like the sweetness, you can skip this sweetness part.

After all the mixture, and the ingredients mix well. Pour the mixture into a glass rectangular dinnerware then cover it with plastic wrap.

Next, Freeze the no-churn mango sorbet until firm for about 6 hours. Or overnight in temperature 10 to 20 degrees.

Before serving, scoop the mango sorbet into an ice cream glass. I can wait no longer to eat this super frosty and fresh mango sorbet.

The step is done, now Enjoy! It’s kind of hard to believe that simple ingredients can result in a fantastic dessert. The super-smooth super frosty dessert that is hard to resist

Recipe Notes:

• I suggest you use frozen mango, it will make the texture of sorbet nice and soft. If you use fresh mango, you need to freeze them in the fridge overnight to give an icy texture.
• Remember, that mango is so fibers, so we have to smoothen really nice so the fiber texture from mango can disappear and absorbed.
• The problem you can encounter when making homemade sorbet is the texture, the mango sorbet can become hard if stored for a period of time. Or you can try adding some sweetness with liquid sugar, honey, liquid brown sugar. Make sure do not add sweetness with granulated sugar because it will make the texture not smooth and rough.
• If your mango sorbet is still hard and too frozen, you can also try to start to keep it at room temperature for about 5 minutes.

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Try others Fresh fruit Tropical vibes treat for you :

• Fruits Shaved Ice Milk
• Blueberry Cheesecake Ice Cream
• Rainbow Fruit Sparkling Water
• Melon Lemonade Punch