Tropical Calamansi Mango Sorbet Bars
Sweet, tart, tropical sorbet bars with fresh mango and calamansi citrus. Perfect for hot summer days.
Ingredients
- 4 cups fresh mango puree 5-6 large mangoes (1000ml)
- 1 cup granulated sugar 200g
- ½ cup water 125ml
- ¼ cup Calamansi juice or half lime, half orange juice (75ml)
- 1 tablespoon Calamansi zest or lime
- Pinch salt
Instructions
- Peel and cut the mangoes into chunks, blend or add to a food processor until smooth.
- Heat the mango puree with the sugar and water in a 4 quart sauce pan, stirring until sugar is dissolved. About 5 minutes. Let cool. Mix in juice, zest and salt. Chill 30-60 minutes until cold.
- Make sorbet in an ice cream maker, according to manufacturers directions or pour into a freezer safe tub until almost frozen but still soft. Stirring often to aerate the sorbet mix if using the no-churn method.
- Divide amongst popsicle molds with sticks - you can use the molds like I have or any mold you may have
- Freeze until solid. About 2-3 hours. Carefully remove from molds and wrap in wax paper, place in a freezer safe bag.
Notes
You can just make this as sorbet if you like instead of making popsicles. Just churn, transfer to a freezer safe container and freeze until solid. If you don’t have an ice cream maker, just transfer the sorbet mixture to a container, and stir every half our or so while it is in the freezer until you get sorbet consistency
Another option is to use frozen mango, puree with simple syrup and the remaining ingredients, then pour into molds. This mixture will be very thick.
Calamansi juice can be found in any well stocked Asian grocery store that carries a wide variety of different Asian cuisines. Usually in the freezer section. Make sure it is 100% juice, no other additives. Calamansi are seasonal in some areas, if you find fresh use those.