Frozen Treats
Mango Sorbet
Using fully ripe, fragrant mangoes rather than firm, underripe ones is what gives this sorbet its naturally smooth, silky texture, since underripe fruit stays fibrous even after blending.
Ingredients
- 4 cups ripe mango, cubed
- 1/4 cup allulose
- 2 tbsp fresh lime juice
Method
- 1
Choose mangoes that are fully ripe and fragrant at the stem, yielding slightly to gentle pressure — using fruit at this ripeness is what gives the sorbet its naturally smooth, silky texture; underripe mango stays fibrous and stringy even after thorough blending.
- 2
Blend the ripe mango, allulose, and lime juice until completely smooth.
- 3
Pour into a shallow baking dish and freeze 45 minutes, until ice crystals begin forming at the edges.
- 4
Scrape thoroughly with a fork, then return to the freezer, repeating every 30 minutes for 2-3 hours until fully frozen and fluffy.
- 5
Serve immediately or store in an airtight container in the freezer (plus 3h freeze with scraping).