Easy Mango Sorbet (No Ice-Cream Maker)

Bright, intensely fruity mango sorbet made by blending frozen mango with a little lime syrup – no machine needed. Naturally vegan, dairy-free and refreshing.

2 h 15 minto make
4portions
Easyto cook
Vegandiet

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Ingredients

For 4 portions

500g frozen mango
60g sugar
80ml tap water
2 Tbsp fresh lime juice
1 small mango

Method

Lime syrup: heat the sugar and water in a small pan, stirring, until the sugar dissolves (about 2 minutes). Take off the heat, stir in the lime juice and cool completely – put it in the fridge to speed this up.
Put the frozen mango in a food processor or high-speed blender. Let it sit for 5 minutes to soften very slightly.
Pour in the cold syrup and blend, stopping to scrape down the sides and push the mango onto the blades, for 3–4 minutes until completely smooth and thick, like soft-serve.
Eat straight away as a soft sorbet, or spread into a container, cover and freeze for 1½–2 hours for firmer scoops.
If frozen solid, leave at room temperature for 10 minutes before scooping.
Serve in bowls or cups, topped with the fresh mango, diced.