Making sorbet at home is one of those tasks that just seems out of reach for home cooks. I'm talking about the sweet, creamy sorbet that's free of freezer burn and ice crystals and fools you into thinking it's ice cream. Even if you buy the bulky, fancy equipment necessary to pull it off, there's still a learning curve involved.
Enter our no-gear-necessary foolproof method. Start with4 ripe mangos, the kind that practically cut themselves, scooping the flesh into a blender. Then, add1 cup simple syrup, a sweetening agent that doubles as a liquid helper to get the blending going, along with3 Tbsp. lime juice.
Once there's not a mango chunk in sight, pour the puréed mixture into a freezer-safe vessel (I like loaf pans) and freeze for 30 minutes. After that brief chill, the mixture will show signs of early ice crystals. Break those up with a spoon or rubber spatula—this will get you that ultra-creamy texture you're after. Then it's back in the freezer for about 6 hours.
What you're left with is the sorbet of your dreams—sweet, tangy, and totally perfect.
And that's it—no herniated disks from trying to lift the ice cream maker from the bottom shelf. Just delicious sorbet all summer long.
