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When people think of mango recipes, the first thing they often think of is mango sorbet.  Most store-bought sorbets are too sugary for me, so making them at home is a good option.  I think you’ll be surprised at how easy this can be.

The second step of this recipe instructs you to add a full cup-and-a-half of simple syrup to the rest of your ingredients.  Keep in mind, though, that the amount of sugar you’ll need completely depends on how sweet your fruit is.  Most canned coconut milks, even if labeled as unsweetened, contain good amounts of natural sugar as well.  Plan accordingly; add just a bit, and pour more in later to adjust to your taste.

O R A N G E     M A N G O     S O R B E T

Ingredients:
3/4 cup sugar
3/4 cup water
2 cups fresh squeezed orange juice
Zest from 1/2 orange
Juice from 1 lemon
1 cup coconut milk
2 1/2 cup mango, frozen or fresh
1/4 teaspoon ground ginger
Sprig fresh mint (optional)

Instructions:
Heat water and sugar in a small saucepan until sugar dissolves completely, then set aside to cool completely. When cool, combine sugar solution with remaining ingredients in a blender and puree until smooth. Freeze according to the instructions that came with your ice cream maker. Garnish with fresh mint.

*Recipe and image courtesy of ma’ona