Nearly every mango sorbet recipe contains three items: mango, of course, simple syrup, and a little lime juice. That's classic mango sorbet, really, really good.
But there are so many options, so many little things to add that take the sorbet in other directions, like other fruits, wine or liqueurs, ginger or even pepper.
Basic recipe or not, it's an easy, low-fat or no-fat frozen fruit dessert that can be prepared with fresh mango or store-bought mango nectar. And the fact that sorbet means "to eat and drink at the same time" doesn't hurt either.
Then there is the great sorbet debate: can it be called sorbet if the recipe contains cream? Technically, no. Add a little cream to sorbet and it becomes, by definition, sherbet.
There are 3 varieties of mango that I know of, Australian, Indian, and Hatian; any one will work with these recipes.
Fruit of 4 ripe mangoes, cubed (about 3 cups pureed)
1-1/3 cups simple syrup (1 cup sugar, 1 cup water)
3 tablespoons fresh lime juice
Prepare the simple syrup by heating the water and sugar in a small saucepan until the sugar is dissolved. Cool.
Puree the mango fruit in a blender or food processor until smooth. Add the simple syrup and lime juice and mix well.
Transfer the mixture to an ice cream maker and process according to the manufacturer's directions until frozen. Or, pour the mixture into a freezer-friendly container with a tight lid and place it in your freezer. Stir occasionally until frozen; it will take several hours to freeze.
Serve in dessert dishes, wine, margarita, or martini glasses,
phyllo cups or in the cut mango shells. Or serve it in cones, the old
fashioned way. Garnish with nuts, cookies, berries or fresh, sliced
strawberries, kiwi or other fruit, if you like.
The basic mango sorbet recipe makes about 8 servings.
A mango's seed or pit looks like a flattened football and does not come out easily. So, remove the fruit from the seed, not the seed from the fruit, like this:
Make a slice down one side of the mango, cutting off about a third of the fruit, as pictured, thus missing the pit. Repeat on the opposite side. Now cut off the remaining fruit, working your knife around the pit.
Score the fruit hedgehog style, as pictured, without cutting the peel. Scrape the fruit from the peel.