Mango and Raspberry Sorbet
Frozen Sweets
Ingredients:
- 150 g (1 cup) frozen mango
- 40 g (⅓ cup) frozen raspberries
- 15–30 ml (1–2 tbsp) maple syrup
- 15 ml (1 tbsp) fresh lemon juice
- 150 g (1 cup) frozen raspberries
- 100 g (½ cup) granulated sugar
- 120 ml (½ cup) water
- 10 ml (2 tsp) cornstarch
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Freezer Friendly
Raw
Nutrition:
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Strain the raspberry syrup through a fine mesh sieve to remove the seeds — this keeps the swirl smooth instead of gritty against the creamy mango base.
Instructions:
- Make the raspberry syrup: Add 150 g (1 cup) frozen raspberries, 100 g (½ cup) granulated sugar, and 120 ml (½ cup) water to a small saucepan over medium heat. Stir and cook for 5–7 minutes until the raspberries break down and the mixture is bubbling.
- Thicken with cornstarch: In a small bowl, mix 10 ml (2 tsp) cornstarch with 15 ml (1 tbsp) cold water until smooth. Pour the slurry into the simmering raspberry mixture and stir constantly for 1–2 minutes until the syrup thickens and coats the back of a spoon. Remove from heat and let cool completely.
- Blend the sorbet: Add 150 g (1 cup) frozen mango, 40 g (⅓ cup) frozen raspberries, 15–30 ml (1–2 tbsp) maple syrup, and 15 ml (1 tbsp) fresh lemon juice to a blender. Blend until completely smooth.
- Taste and adjust: Taste and adjust sweetness or tartness as needed with more maple syrup or lemon juice.
- Serve: Scoop the sorbet into glasses or bowls. Drizzle the cooled raspberry syrup generously over the top. Serve immediately for a soft-serve texture, or freeze for 2–4 hours for a firmer scoop and drizzle the syrup just before serving.
Notes: Use frozen fruit — fresh fruit will not produce the right texture without an ice cream maker. Frozen mango and raspberries are available year-round and produce consistent results.
Allow the raspberry syrup to cool completely before serving — a warm syrup will melt the sorbet too quickly. The syrup can be made 1–2 days ahead and refrigerated.
Blend in short bursts if the mixture is too frozen and thick, adding a small splash of lemon juice or water to help it move.
For a seedless syrup, strain through a fine-mesh sieve after cooking and before adding the cornstarch. Push the pulp through with the back of a spoon to extract every drop of liquid. The syrup will thicken further as it cools — this is normal. If it becomes too thick when cold, gently warm it with a splash of water and stir to loosen.
Tips: For a smoother, silkier sorbet, freeze for 30 minutes after blending, then blend a second time before serving.
Serve immediately from the blender for a soft-serve texture, or freeze for 2–4 hours for a firmer scoop.
Storage: Sorbet: store in a sealed container in the freezer for up to 2 weeks. Press parchment directly onto the surface to prevent ice crystals. Let sit at room temperature for 5 minutes before scooping. Raspberry syrup: refrigerate in an airtight jar for up to 7 days. Stir before serving.
Swaps: Mango can be swapped for pineapple or peach. Raspberries in the sorbet can be replaced with strawberries or mixed berries. For the syrup, strawberries or blackberries work equally well — adjust sugar to taste depending on the sweetness of the fruit.
A few ingredients do most of the work in this recipe. The frozen raspberries adds bright sweetness and a pop of color. The fresh lemon juice adds acidity that brightens and balances the dish. The granulated sugar provides clean sweetness and helps balance acidity. The cornstarch thickens the mixture to give it the right body and texture.
Mango and Raspberry Sorbet
Ingredients:
- 150 g (1 cup) frozen mango
- 40 g (⅓ cup) frozen raspberries
- 15–30 ml (1–2 tbsp) maple syrup
- 15 ml (1 tbsp) fresh lemon juice
- 150 g (1 cup) frozen raspberries
- 100 g (½ cup) granulated sugar
- 120 ml (½ cup) water
- 10 ml (2 tsp) cornstarch
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The frozen raspberries adds bright sweetness and a pop of color. The fresh lemon juice adds acidity that brightens and balances the dish. The granulated sugar provides clean sweetness and helps balance acidity. The cornstarch thickens the mixture to give it the right body and texture.
Prep:
Strain the raspberry syrup through a fine mesh sieve to remove the seeds — this keeps the swirl smooth instead of gritty against the creamy mango base.
Instructions:
- Make the raspberry syrup: Add 150 g (1 cup) frozen raspberries, 100 g (½ cup) granulated sugar, and 120 ml (½ cup) water to a small saucepan over medium heat. Stir and cook for 5–7 minutes until the raspberries break down and the mixture is bubbling.
- Thicken with cornstarch: In a small bowl, mix 10 ml (2 tsp) cornstarch with 15 ml (1 tbsp) cold water until smooth. Pour the slurry into the simmering raspberry mixture and stir constantly for 1–2 minutes until the syrup thickens and coats the back of a spoon. Remove from heat and let cool completely.
- Blend the sorbet: Add 150 g (1 cup) frozen mango, 40 g (⅓ cup) frozen raspberries, 15–30 ml (1–2 tbsp) maple syrup, and 15 ml (1 tbsp) fresh lemon juice to a blender. Blend until completely smooth.
- Taste and adjust: Taste and adjust sweetness or tartness as needed with more maple syrup or lemon juice.
- Serve: Scoop the sorbet into glasses or bowls. Drizzle the cooled raspberry syrup generously over the top. Serve immediately for a soft-serve texture, or freeze for 2–4 hours for a firmer scoop and drizzle the syrup just before serving.
