Mango Ginger Sorbet

About 1 quart


For the Mango Ginger Sorbet:
1 cup simple syrup (to taste), see recipe below
3 mint leaves (optional)
16 oz chopped mangoes (fresh or frozen)
1 tablespoon lime juice

For the Ginger Simple Syrup:
1 cup sugar
1 cup water
1 2-inch chunk ginger, peeled


Combine water, sugar and ginger in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Upon brewing your simple syrup, drop in mint leaves, if using, and allow the mint to steep for an hour or two. Cool completely. Remove mint before using. The simple syrup can be done in advance.

Put mango, simple syrup, and lime juice in a blender. Adjust sweetness as necessary, depending on the quality of the mangoes. Blend and strain. Chill for at least an hour. The sorbet mixture can be made up 24 hours in advance.

Put mixture into an ice cream maker and churn for 20 to 30 minutes.

Store in an air tight container in the freezer.

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