Cantaloupe and Mango Sorbet
Only four ingredients to make this juicy and refreshing Cantaloupe and Mango Sorbet. A wonderful combination and a must try for the warm summer months.
(Makes about 5 cups sorbet)
very ripe cantaloupe
Freeze ice cream bowl for 24 hours.
In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Stir to dissolve sugar. Remove and allow it to cool.
Cut cantaloupe in half. Scoop out the seeds. Then cut into wedges and remove the rind. Finally, cut wedges into chunks. Peel mango and cut into chunks.
Puree cantaloupe and mango in a blender or processor until very smooth.
Transfer to a large bowl. Mix in the syrup. Cover and refrigerate for at least 2 hours.
Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 10 to 15 minutes.
If you prefer a firmer consistency, transfer sorbet to a container and place in freezer for a couple of hours.
For a sweeter sorbet, increase sugar to a ½ cup to be dissolved in ½ cup water.
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