Hibiscus and Mango Sorbet is a refreshing and vibrant dessert that combines the tartness of hibiscus flowers with the sweetness of ripe mangoes. This delightful sorbet is perfect for hot summer days or as a light treat after dinner. Not only is it delicious, but it’s also a great way to cool down while enjoying the health benefits of hibiscus and mango. Packed with flavor and easy to make, this recipe will become a favorite in your household.
Ingredients
- 1 cup dried hibiscus flowers
- 2 cups water
- 1 cup sugar
- 2 ripe mangoes, peeled and diced
- 1 tablespoon lime juice
- Pinch of salt
Instructions
- Prepare the Hibiscus Tea: In a saucepan, bring 2 cups of water to a boil. Add the dried hibiscus flowers and simmer for about 10 minutes. Remove from heat and let it steep for an additional 15 minutes.
- Strain the Hibiscus Mixture: After steeping, strain the hibiscus tea through a fine mesh sieve into a bowl, discarding the flowers. Stir in the sugar while the tea is still warm, allowing it to dissolve completely.
- Blend the Mangoes: In a blender, combine the diced mangoes, lime juice, and a pinch of salt. Blend until smooth and creamy.
- Combine Mixtures: Mix the hibiscus syrup with the mango puree in a large bowl. Stir until well combined.
- Chill the Mixture: Cover the bowl and place it in the refrigerator for at least 2 hours, allowing the mixture to chill thoroughly.
- Freeze the Sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for about 4-6 hours, stirring every 30 minutes until it’s fully frozen.
- Serve: Scoop the sorbet into bowls and enjoy this tropical treat! You can garnish with fresh mint or lime slices for an extra touch.
FAQs
Can I use fresh hibiscus flowers instead of dried?
Yes, you can use fresh hibiscus flowers, but you may need to adjust the quantity as fresh flowers are less concentrated in flavor than dried ones.
How long can I store Hibiscus and Mango Sorbet?
The sorbet can be stored in an airtight container in the freezer for up to two weeks. Just remember to let it sit at room temperature for a few minutes before scooping, as it may harden.
Can I substitute the mango with another fruit?
Absolutely! You can experiment with other fruits like pineapple, peach, or even berries for a different flavor profile.
Is Hibiscus and Mango Sorbet vegan?
Yes, this recipe is entirely plant-based and vegan-friendly, making it a perfect dessert for everyone!