Homemade Mango Sorbetes

Ingredients

• 4 ripe mangoes, peeled and diced 4 ripe mangoes, peeled and diced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) fresh lime juice 1/4 cup (60ml) fresh lime juice
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 2g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a blender or food processor, puree the diced mangoes until smooth.
2. 2.
   In a mixing bowl, combine the mango puree, heavy cream, sugar, lime juice, and salt. Stir until the sugar is dissolved.
3. 3.
   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. 4.
   Once the sorbetes reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
5. 5.
   Serve the Mango Sorbetes in bowls or cones and enjoy!

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes for the best flavor. If the mangoes are not sweet enough, you can add a bit more sugar to the recipe.

Tips & Tricks

• For a creamier texture, you can substitute half of the heavy cream with coconut cream.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir the mixture every 30 minutes until it reaches the desired consistency.
• Garnish the sorbetes with fresh mango slices or a sprinkle of toasted coconut for an extra touch of flavor and presentation.

Serving advice

Serve the Homemade Mango Sorbetes in bowls or cones. For an elegant presentation, you can scoop the sorbetes into individual serving dishes and garnish with a mint leaf.

Presentation advice

To enhance the presentation of the Mango Sorbetes, you can serve it in a hollowed-out mango shell. Simply cut a ripe mango in half, remove the flesh, and use the shell as a serving vessel for the sorbetes.