Creamy Mango Sorbet

This is literally in my ice cream maker as we speak. I've taken a few spoonfuls and its very good. I halved the sugar as suggested on here and it's a good thing because it is very sweet! I had to sub the heavy cream for evaporated milk and I believe it may have changed the flavor slightly but it's still good and it does freeze!

Easy, simple and delicious recipe. Made it exactly as written. My son loves the taste of the fresh mango. Thanks Changofett for sharing.

this is excellent recipe. although my freezer stopped working when i put sorbet in it, and it didn't turn to ice but still it worked out great as a refreshing and cool dessert. and i changed it a little bit ie i gave a layer of strawberry sorbet on top of the mango sorbet....and both flavors were awesome together....

I made this exactly as stated. - The mango added little bits to the texture and was not smooth at all. The mixture was very liquidy and took a day to solidify. When I took it out - it was too solid to serve so i placed it back into my blender and needed to add some more liquid - so I added a bit of orange juice to get the sorbet moving around the blender. I let it blend a while to smooth out the texture, but the mango bits remained. This was OK but I won't make this again. I prefer the "5 minute ice cream" from this site which is so versatile.

I only had one fresh mango so I used a can of sliced mangoes. I mixed it up in the afternoon; using the liquid from the canned mango instead of ice & only using about a third of a cup of sugar (the mango liquid is kind of sweet on it's own). Then put it in the fridge to chill & ran it through my ice cream maker for 30 minutes when we were ready for dessert. I thought it was a little too creamy for a sorbet & next time will use half & half or 2% organic milk. Great flavor ...it was just a little rich & that's not necessarily a good thing in a sorbet. ;o) Thansk for a recipe we will use over & over again CHANGOFETT!