Mango Sorbet

I love using fancy names…. 😛 This dish is a kind of quick ice cream. The only difference between an ice cream and a sorbet is that in ice cream, gelatin is used as a setting agent.



Serves 3


Mango-3 (preferably mangoes with less fiber) peeled and cut into cubes, seed removed.

Sugar- 2-3 tspn

Milk-1/2 cup

Water-1/2 cup


  1. Freeze the cut mango cubes for 6-7 hours, until solid.
  2. Blend the solid mango cubes, milk, water and sugar.
  3. When the mix has a very thick and smooth texture, place them in a box and freeze it for 6-7 hours.
  4. When it’s time, scoop it and garnish it.
  5. Serve the Mango Sorbet to your loved ones.

Tips: Any fruit can be turned into a tasty and beautiful sorbet with these simple steps.


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