Say hello to summer with the freshest sorbet ever – inspired by the iconic flavours of a mojito, but with a tropical twist. Basically, it's summer in a cup.
For the past few days, our weather has been all over the place. We started with some uncomfortable, scorching heat that was swiftly replaced with a chilling wind and rain. Now, the sun seems to be coming out again but the temperature is still quite low. Because of this, I am constantly dreaming about all the summer recipes I will be making and enjoying soon. And to bring a ray of sunshine into my own home, I decided to make this amazing Mango Mojito Sorbet. Making your own homemade sorbet is surprisingly easy and super rewarding. No churn sorbets can turn out as smooth and delicious as their restaurant counterpart and are a great way to use up frozen fruit that might have been hiding in the back of your freezer for quite some time. Basically, they are just a genius idea.
To me, summer means pretty much access to amazing seasonal fresh fruit. I remember that, as a child, I would know for sure that summer was coming when my nan would buy the first batch of juicy peaches and apricots. Summer fruits have always been my favourites. And they work wonders when coupled with tropical fruits such as mango and papaya. That’s why I am always on the lookout for ways to sneak them into a dish or drink.
I love no-churn ice creams and I love interesting fruit salads. However, sorbets for me are the best of both world. You have got the juicy, naturally sweet flavours of fruit coupled with the creaminess and cooling freshness of an ice cream. For this reason, I have already created a popular berry sorbet for this blog, which is my go-to sorbet recipe – which is great and perfect for when you are busy and hot and bothered and just want something sweet and refreshing. But now, I wanted to aim a little higher, and decided I would have a cocktail-inspired sorbet. And does anything scream summer more than a mojito? I don’t think so.
The base for this sorbet is made of only a few ingredients: we have frozen mango, brown sugar, lime, mint and water. Really a no fuss recipe, if you ask me. As you have probably noticed, I did not use any alcohol here. However, you can definitely turn this into a boozy sorbet by adding a shot (or two) of white rum. Though I believe that, despite bending the mojito making rules, using some spiced rum would also go down very very well. Please, let me posted if you do try that.
A thing some people might struggle with (and I know that because I have struggled with it myself), is locating some frozen mango. I don’t know about where you are, but in my town, there doesn’t seem to be such a thing as frozen mango. So you gotta freeze your own. To do that, simply peel and chop two medium ripe mangoes. From then you have got to options: you can hope for the best and shove all the mango pieces in a freezer bag or container and freeze it for a couple of hours before using them. That’s what I do most times. However, the problem with that is that your mango will all bind together in a big cluster and it will take you ages to break the pieces apart and make it easier for your food processor to break it down. So the other option is transferring the slices to a place or tin, making sure they are all separate from one another and freeze them like that for about an hour or so. Then you take them out of the freezer, put them into a zip lock bag and return them to the freezer for another hour. When you are ready to use them, you will find that the slices have not clung together, making your life a whole lot easier. Since we are in quarantine and supposedly have a lot of time in our hands, I recommend you try the latter method. Or you could be like me and completely ignore this and regret it when you have to wait 20 minutes for your mango to thaw. You choose.
I hope we can soon go back to a time made of warm weathers beach days and cocktails with friends. But until then, I hope you can bring some of those vibes into your home with this lush Mango Mojito Sorbet.
Ingredients:
400 gr frozen mango (or 2 medium ripe mangoes, cut into chunks and frozen for a couple of hours)
2 tbsp brown sugar
10 mint leaves
The juice of ½ lime
6 tbsp water (use more or less according to how powerful your food processor is)
Extras:
1-2 shots of rum for extra decadence (totally optional)
Method:
Take the frozen mango out of the freezer and transfer to a food processor or high-powered blender.
To that, add the brown sugar, lime juice, water and chopped mint leaves (and, if using, the rum). Blend until you have a uniform, smooth texture. This might take a few minutes and you mind need to pause from time to time to scrape some mango chunks from the sides of the blender and add some water.
Line a 2 lb loaf pan with some baking paper and transfer the sorbet to it. Freeze for a minimum of 2 hours.
Please note that, after 6 hours in the freezer you will need to make your sorbet thaw for about 15 minutes or more before enjoying it. This sorbet can be kept in the freezer for up to 14 days.
Enjoy!
Did you try this recipe? We'd love to hear from you! Let us know how it went by leaving a comment below! Xx
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