I went through my entire childhood never having to visit a dentist. No cavities, no broken teeth, no braces or extractions. I was one of the lucky few who got to eat ice cream, muffins and chocolate without having to worry about toothaches. And so I went all out, pampering my sweet tooth with brownies and cake and fizzy drinks any chance I got; which weren’t too many because I had a strict mama. 😛
Then at 22, Humpty Dumpty (me) had a great fall. And ended up with four upper front teeth broken. And though I spent a whole month visiting the dentist about a million times to get them fixed, nothing was ever the same again. Since the fall, I use a sensitive toothpaste (that I didn’t think I’d have to use till I was 70! And it tastes YUCK!), I’ve become accustomed to sharp jolts of pain from nowhere, and heightened sensitivity when eating anything cold or too sweet.
Did that stop me from eating ice cream, you may ask? OH HELL NO! Not being able to enjoy cold treats only made me want them more. Yes, I’m four! 😀 Do you have the same reaction to being told you can’t have something? 😉
That’s where my ache to make ice cream came from. Equipped with only a mixer-grinder and a few ingredients, I first made a rich chocolate ‘nice’ cream which never made it to the blog because we have zero patience for a photo-shoot. And now this beautiful, seasonal Mango Sorbet (still made without an ice-cream maker), a summer treat like no other!
This Mango Sorbet is definitely not a technically perfect sorbet what with the elimination of the churning step. Yet it is full bodied, creamy and velvety and stays true to the goodness of mangoes!
want more dessert recipes that stay true to the goodness of mangoes:
It is an inexpensive dessert using only ingredients that are always available in your pantry. Add to it a simple 3-step method and barely any effort and you’ve got a dessert that pretty much makes itself. The only arduous part is waiting as the Mango Sorbet sets in the freezer. But the end result is summer bliss in a bowl! Who could resist?
Here’s what you need:
- Mangoes – 4, cubed (I used Alphonso mangoes)
- Greek Yogurt – 1/2 cup
- Sugar – 3 tbsp
- Lemon Juice – 1 tbsp, freshly squeezed
- Salt – 1/4 tsp
Here’s how you make this easy-peasy Mango Sorbet:
- Place the cubed mangoes on a baking tray in a single layer and cover with cling wrap. Place them in the freezer for about 2-4 hours, until completely frozen.
- Combine the frozen mangoes, Greek yogurt, sugar, lemon juice and salt in the mixer jar. Pulse the sorbet mixture for about a minute. Then blitz it for about 3-4 minutes or until the mixture is smooth and creamy, and there are no frozen bits of mango left.
- Transfer the sorbet mixture into a tin or freezer-safe box. If the sorbet is of scoopable consistency, it can be served immediately. If not, allow the sorbet to firm up in the freezer for 3-4 hours.
Perfectly balanced between sweet and tangy, and smooth and silky, this no-churn Mango Sorbet is dreamy! Thick and robust, bursting with the sweetness and fragrance of mangoes, further elevated with the use of lemon juice and salt, this sorbet is so good, it should be boxed, packaged and sold!
The experience of eating Mango Sorbet is rapturous. As a tiny bit of sorbet is placed on the tongue, it melts fast, awakening the taste buds with a jolt, as it slips lushly down the throat. The coolness stimulating – even rejuvenating – a being tired from the heat outside. The tango of sweetness and zest and that unique mango-licious aroma filling the senses – just stopping short of overwhelm – transports one to paradise, far away from this sweltering summer.
If I was to describe this Mango Sorbet in one word, it would be effortless. Not only is making it an effortless process, it is also effortlessly enjoyable – the kind of no-frills-attached dessert goodness we wish for when we’re in no mood to slog in a hot kitchen. It is effortless in its beauty, and in the way it is so natural, sans preservatives. I would go as far as to say that it is effortlessly healthy, with just a small amount of white sugar (totally optional) simply bumping up the sweetness of the mangoes!
some tips to tweak this recipe to your liking:
- Make it vegan: Substitute the 1/2 cup of Greek Yogurt with 1/2 cup of coconut milk and you’ll have a vegan mango sorbet.
- Make it refined-sugar free: Leaving out the sugar completely is an option, though that would depend on the sweetness of the mangoes. Else, substituting the sugar with maple syrup or honey works perfectly too.
- Freezing the mango cubes well in advance (preferably overnight) makes this sorbet an instant dessert. However if the temperature outside is high (we are dealing with 40 C+), then you will need to set it in the freezer for a few hours.
- If the sorbet is too hard to scoop, leave it out on the counter for 10 minutes, then use a spoon/ice cream scoop dipped in warm water to serve.
If in an alternate universe there existed a Charlie and the Mango Farm & Factory, this Mango Sorbet would be your one-way roller-coaster ride ticket to this sunny world of my dreams! Wouldn’t that be wonderful? To get a glimpse of this beautiful golden universe, make yourself this 5-ingredient, no-churn Mango Sorbet. It will not disappoint, I promise! ❤
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