Homemade Mango Sorbet Recipe

Begin by combining the diced mangoes, sugar, water, and salt in a saucepan. Remember that the sweetness of your mangoes can vary, so start off easy with the sugar. You can always add some later if needed.

Let the mixture simmer over medium heat until the sugar has fully dissolved, which should take around 10-15 minutes. Stir occasionally to prevent the mango from sticking to the bottom.

After a while, remove the mixture from the heat and blend it. I highly recommend using an immersion blender for a smoother blend, but a regular blender will get the job done too.

Press the mixture through a sieve to remove any remaining chunks and ensure a smoother finish. This step may take a little extra effort, but it's incredibly worth it for that creamy, velvety texture.

Add lemon juice, stirring it into the mix. The subtle tang of lemon perfectly complements the sweetness, giving our sorbet a burst of freshness.

Let the mixture cool down, then pour it into a shallow dish. Make sure the dish is wide enough - this helps the sorbet to freeze quickly and evenly.

Freeze the mixture until hard, usually around 2-3 hours. For ultimate texture, take it out of the freezer every 30 minutes during the first couple of hours and give it a quick stir.

Once completely frozen, scoop it out and serve. I personally love garnishing my mango sorbet with a mint leaf - it adds a splash of color and the minty smell pairs fantastically with the mango.