Today we’re sharing our delicious mango sorbet recipe–and it’s one with a Canadian twist (yes…we’re proud that way).
What’s the Canadian twist, you ask?
Well… Canada’s famous for its maple syrup (especially Quebec), and tis the season. Around mid-February to April (varies) is the time that the sap from our glorious maple trees flows. It’s Mother Nature’s gift; when daytime temperatures rise above freezing (O Celsius) and nighttime temperatures fall below freezing. Simply put, this creates a pressure in the tree which generates the flow of sap. Then it’s time to tap the trees and collect its sweet gift. After the harvesting is when the maple syrup magic happens–the liquid is boiled and as the water evaporates it becomes sweeter and more dense. Tada… maple syrup. I made that sound super easy. It actually takes science know-how, effort, and time; and I want to give a shout-out of appreciation to our maple syrup producers. I won’t likely ever tap my own, but I’ll keep buying their pure liquid gold.
You know…maple syrup is not just for pancakes and waffles. Seriously! This all-natural sweetener is really versatile. We add it to coffee, yogurt, fruit, and desserts. We also use it as an ingredient in glazes, rubs and sauces for meat, fish, and veggies. Today, we used it to add a special touch in our mango sorbet!
The verdict on this recipe?
Chilly sweet perfection! This sorbet is so creamy–you’d think we added dairy (but we didn’t). The mango texture is definitely a bonus for making sorbet.
The entire process took roughly 40 minutes in our Smart Scoop™ ice cream maker. The main difference and benefit of this machine over most other residential ice cream machines is that this one has the freezing and churning components all built in. Nice! Oh…and it plays that adorable ice-cream truck jingle to indicate when your frozen delight is done. Bonus! If you don’t own the Smart Scoop™ ice cream maker yet, make sure to follow the specific directions for your unit–most will typically require you to freeze the bowl overnight.
March. Is it cold enough?
I realize it’s March in Canada – which means it’s still winter time and it’s still cold, but we recently (in the Greater Toronto Area) had a little break, where for a couple of days the temperatures got up to 14°C (57.2°F). It’s unnatural, right?! So, it made us feel like spring was near and that inspired Nelson to make this bright, sunshiny sorbet. But let’s be clear and honest here… we don’t need to wait for warm weather to want to make or eat ice cream. In our household, just like it’s always grilling season, it’s also always ice cream season. There’s something so right about ice cream.
Don’t let the temperatures outdoors dictate what you should eat. Even if you’ve just been slammed with a snow storm (like our friends on the East Coast), and you’ve just come in from hours of shovelling, isn’t this maple mango sorbet the perfect treat to reward yourself? We think so. I mean, it’s like sunshine in a bowl.
I scream, you scream, we all scream for ice cream! …and Sorbet! Mmmmm… eat well, friends.
This sorbet is very easy to make. The sorbet is refreshing, delicious and very creamy for a dessert with no cream or milk!
- 5 cups chopped ripe mango (fresh or thawed)
- 1/2 cup maple syrup
- 1/2 cup sugar
- 1/2 cup water
- 2 tsp freshly squeezed lime juice
Pre-cool the ice cream bowl. In our case, the pre-cooling feature is built into our Breville Smart Scoop ice cream maker. For some machines, you will need to place the bowl in the freezer overnight. Follow your unit's instructions before beginning the recipe.
For the syrup mixture, add the sugar, water and maple syrup to a sauce pot and set the stove to medium heat.
Occasionally stir the syrup mixture until the sugar has completely melted.
Add the mango pieces and and syrup to a blender and blend until smooth.
Add the blended mixture to your ice cream maker bowl and start the machine. In our case, we pressed the sorbet preset button to control the timing. We could have also chosen to set the timer manually. Make sure to follow your ice cream maker's instructions.
Once the sorbet is ready, serve immediately or place it in an airtight container and place it in the freezer to let it harden a touch. Enjoy!
We used store-bought organic frozen mango pieces for this sorbet. We thawed the mango pieces before starting the sorbet. Feel free to use fresh or from frozen (thawed), but make sure you use quality ripe mangos for delicious sorbet!