Mango Ginger Sorbet
Ice creams and nice creams can be heavy treat. As much as I love my vegan ice creams, I also love my sorbets. They have a tangy and bold flavour, and leave you feeling cool and refreshed... perfect for summer!
Freezing can dull flavours and make frozen treats brittle and icy. There is a lot of sugar in the recipe, which helps with both of those issues, but it does mean it should be enjoyed as an occasional indulgence this summer.
The ginger powder is subtle, so if you want more of a kick, add in well-chopped fresh ginger or fresh ginger juice.
If you're not a fan of ginger at all, just skip it in this recipe.
Mango Ginger Sorbet
▸ ▹ Vegan, gluten-free, soy-free, nut-free, oil-free
Yield: 3-4 servings Prep Time: 7-10 min Freezing Time: 3-4 hours Total Time: 10 min (excluding freezing time)
1 lime, juiced
1/2 cup (100 g) granulated sugar
1/2 cup (125 ml) water
1/2 tsp ground ginger (optional)
Start by making a simple syrup solution, but placing the water into a small pot on medium heat. Pour the sugar into the middle of the water and let it dissolve. Note: try to avoid mixing with a spoon, as the sugar will crystallise on the spoon and sides of the pan. To stir, swirl the pot. As soon as sugar is completely dissolved and the water is clear, you can remove it from the heat.
While the sugar solution is heating, you can peel, de-seed and scoop the flesh of the mango. Add it to a blender, along with the juice of the lime and the ginger.
Turn the blender on to low or medium speed and slowly pour the sugar syrup into the blender while it is running. Once everything is fully mixed, transfer it to a loaf pan, or air-tight container and let it freeze before enjoying.
Storage: can be kept in the freezer for 1-2 months in the container it was frozen in, covered with parchment paper or a lid.
Variations: blend up other fruits like pineapple, strawberries, melons or peaches. Add in other spices like cinnamon, fresh ginger, a dash of chilli pepper, or cardamom.
Did You Try This Recipe?
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