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Mango or Apricot Sorbet

Photo: Irina Greinhofer/Getty Images

BY Mark Bittman

PUBLISHED December 19, 2023

This sorbet is so creamy and approaching rich that you may not believe it doesn’t contain egg; add some milk or cream (see the variation) and you’ll swear it’s a proper ice cream. When you’re adding the sugar, remember that the sweetness will be a little less apparent when the sorbet is frozen, so add a little more when the liquid mixture tastes just right.

 

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Mango or Apricot Sorbet

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Makes about 3 cups 1x

Time 20 minutes, plus time to churn and chill

Units Scale

Ingredients

  • 4 cups peeled, pitted ripe mango or apricot
  • 1 cup superfine sugar or Simple Syrup, or to taste
  • 1 tablespoon freshly squeezed lemon juice, or to taste

Instructions

1. Purée the fruit in a blender with most of the sugar and the lemon juice. Taste and add more of either if necessary. If using mango, strain the purée, stirring and pressing the mixture through a strainer with a rubber spatula to leave any fibers behind; be sure to get all the purée from the underside of the strainer.

2. Refrigerate until cool, then churn in an ice cream maker according to the manufacturer’s directions.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Recipe variations

Mango or Apricot Ice Milk
Thick and creamy: Substitute 1 cup milk (or cream if you want it really rich) for a cup of the fruit. Omit the lemon juice.

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