Sweet mangoes have a rich and creamy texture that balance beautifully with bright tart lime juice. The problem you can encounter when making homemade sorbet is that it can become hard and icy if stored for any period of time.
Alcohol Is the Secret to Creamy Homemade Sorbet
The mango helps a bit with this, but if you don’t plan to eat the sorbet right away, it really makes a difference to add a couple tablespoons of some sort of high alcohol content liquor to the sorbet. The lower freezing temperature of the alcohol keeps the sorbet from getting too icy. If you don’t want to use alcohol, you can add a couple tablespoons of corn syrup. It won’t be as effective as alcohol to prevent iciness, but it will help.
Using Simple Syrup in Homemade Sorbet
We are also starting with a simple syrup to make our sorbet. Sugar crystals attract other sugar crystals, so if you dissolve them first in water to make your sorbet, you have less chance of them quickly crystallizing. Process the mixture in your ice cream maker according to the ice cream maker directions.
