This refreshing homemade champagne mango sorbet comes together with just simple syrup, freshly pureed mango (or use frozen mango chunks!), and a hint of fresh lime juice and zest for brightness. A refreshing dessert for hot summer days!
Ingredients
Simple Syrup:
¾cup (150g)granulated sugar
¾cup (180 mL)water
Champagne Mango Sorbet:
1 cup (240 mL)simple syrup see recipe above
4ripe Champagne (Ataulfo) mangospeeled and pits trimmed
2teaspoonsfinely grated lime zest
2tablespoons (30 mL)fresh lime juice
Instructions
Prepare Simple Syrup: Combine the sugar and water in a small saucepan and bring to a light boil. Reduce heat to low, simmering for 3 to 5 minutes until sugar has completely dissolved. Let cool completely before preparing the sorbet.
Prepare Sorbet Mixture: Meanwhile, pureé the mango flesh in a blender, food processor, or with an immersion blender. Transfer to a large bowl. Add 1 cup (240 mL) cooled simple syrup, lime juice, and lime zest. Whisk together until smooth and combined. Refrigerate to chill.
Freeze the chilled mango mixture in an ice-cream maker according to the manufacturer instructions. Transfer sorbet to an airtight freezer-safe container and allow to firm in freezer for an additional 4 to 6 hours before serving.