I have had two sets of popsicle molds sitting in my cabinet for over a year now practically begging me to be used, so instead of making just regular sorbet I thought I would kick it up a notch and make some popsicles.
And of course I turned to my Ciao Bella cookbook…they keep their recipes simple with only a few ingredients… I feel that if you have fresh, high quality ingredients, they speak for themselves and everything tastes delicious. Because of this, I tend to differ to their cookbook as opposed to the 5 other ice cream and sorbet cookbooks I have sitting on my shelf.
Infact, I have made numerous sorbets from this book…lemon, blood orange, strawberry and watermelon and while all delicious, mango is by far my new favorite.
So if you are in the mood for a special treat or have a dinner party or barbecue coming up (hello Memorial Day BBQ!), this recipe is for you. And if you aren’t sure about mangos this may change your mind!
- 4 large mangos (about 4 cups)
- 1 cup of sugar
- 1 cup of water
- 1. Combine one cup of water and 1 cup of sugar in saucepan. Place over medium heat and stir until all sugar is dissolved.
- 2. Place simple syrup (the sugar and water mixture you just made) into the fridge to cool.
- 3. Peel and cut mango flesh into chunks. Place into fridge to cool. (I kept both the simple syrup and cut mangos in the fridge for a few hours, while not necessary to wait that long I believe it helps to create a thicker, more sorbet-like consistency from the get-go).
- 4. In a blender, combine the cooled mango and simple syrup until smooth.
- 5. Pour the mixture into your ice cream maker and churn accordingly.
- 6. Transfer sorbet mixture into ice pop molds and freeze overnight.
- *If you prefer to make regular sorbet instead of sorbet pops, instead of transferring the sorbet mixture to ice pop molds, transfer to an airtight container and freeze over night.
- *You may also enjoy the sorbet mixture right after churning it in your ice cream maker but just know that it will be a little softer.