Mango Strawberry Sorbet
Prep: 10 Minutes | Cook: 20 Minutes | Churning Time: 20-30 Minutes | Hardening Time: 4 Hours
Total: 5 Hours
Makes 1 Pint
Ingredients
1.5 c Simple Syrup (1:1 water/sugar)
1 c Strawberry Mango Jam
Strawberry Mango Jam
Fruit from 2 Mangoes (about 1 c)
6 Strawberries
.5 c Sugar
1 T Lemon Juice
Note: This recipe uses a churning ice cream machine. If you don’t have a churning ice cream machine, I have not tested this as a no-churn recipe.
Recipe Summary
Remove skin from mangoes and remove stems from strawberries.
Cook mangoes, strawberries, sugar, and lemon juice in a pot under soft. Blend with immersion blender to create a jam.
Mix simple syrup with mango strawberry jam and add to ice cream machine. Churn for 20-30 minutes or until achieving the desired texture.
Recipe
Peel mangoes and remove stems from strawberries. In a pot add mangoes, strawberries, sugar, and lemon juice and cook on medium heat. Stir occasionally and after ~10 minutes check the tenderness of the fruit. When fruit are soft, but not mushy, they are fully cooked. Using an immersion blender, blend until mostly smooth.
Using a sieve, strain the mango strawberry liquid into another container and mix with simple syrup. Straining is an optional step that improves the texture of the sorbet, but the sorbet will still turn out delicious without this step.
Pre chill your ice cream maker (if using a compressor machine pre-chill it, if using a cannister style make sure it is pre frozen). Once the ice cream maker is fully chilled, strain the tea leaves and transfer the mango strawberry mixture to the machine. Churn until it is the desired consistency.
Sorbet can be eaten immediately after churning or allowed to harden for 4+ hours in the freezer.
Why the Recipe Works
Strawberry and Mango is a classic combo in desserts. Strawberries provide a natural sweetness and a slight tart flavor with a burst of flavor whereas mangoes provide a richer flavor due to their natural creaminess. With a great natural complement to each other, strawberries and mangoes are a natural pairing.
Making a jam with the strawberries and mangoes allows for the pectin in both fruit to activate and act as a natural stabilizer for the sorbet. Because of the pectin and additional sugar in the sorbet, it has a creamy texture vs. an icy one. This is all done without any additional stabilizers such as gums.