Craving for some mood changer to brighten up your day? Here is an effortless recipe for No-Churn Mango Sorbet. Mango Sorbet is a great way dessert to choose from in your summer holiday or tropical season. It’s fresh, frosty, and healthy because of diary-free.
1. In a food processor, puree all the mango sorbet until smooth. 2. Pour the mixture into a glass rectangular dinnerware then cover it with plastic wrap. 3. Freeze the no-churn mango sorbet until firm for about 6 hours. 4. Before serving, scoop the mango sorbet into an ice cream glass.
Recipe Notes – First, I suggest you use frozen mango, it will make the texture of sorbet nice and soft. If you use fresh mango, you need to freeze them in the fridge overnight to give an icy texture. – The problem you can encounter when making homemade sorbet is the texture, the mango sorbet can become hard if stored for a period of time. Or you can try adding some sweetness with liquid sugar, honey, liquid brown sugar. – If your mango sorbet is still hard and too frozen, you can also try to start to keep it at room temperature for about 5 minutes.