Mango Tajín Sorbet
Have you tried tajín (chile lime seasoning)? If you’re a fan of tajín and fresh mango, you’re going to love this easy Mango Tajín Sorbet! With just 4 ingredients, and your ice cream freezer, your active time is just 10 minutes. You’ll love the kick from the tajín with the fresh mangoes. It’s a delightful, frozen summer treat!
👩🏻🍳 Tamara Talks – About Fresh Mango and Tajín Sorbet
Ever since I posted my recipe for low sodium homemade tajín, I’ve looked for new and fresh ways to use it. I have done tajín popcorn, corn, dragon fruit salad, chicken, and more… However, I decided the mango and tajín combination is my favorite! You’ll find dehydrated tajín mangoes, mangonada paletas, and a mango chamoy cocktail (chamoy is similar to tajín).
So, in early July, I saw Tajín Mango Sorbet in the frozen desserts section of my local HEB. I was curious, and brought a carton home. OMG! It was love at first bite! I have no idea what their recipe might be, but sorbets are simple and I thought I could get close. I guess this makes this a “copy cat” Tajín Mango Sorbet? Regardless, if you love a little bit of sweet heat (as we do), you’re sure to love this sorbet recipe!
NOTE: On photo day, I was on the 9th day with no air conditioner, and I live in deep south Texas! BTW, it’s August 27!🥵 The sorbet melted faster than I could get the photos taken. I’ll probably update them at some point (when the AC is back online), but until then, you can enjoy this frozen treat!
👩🏻🍳 How to Make the Best Sorbet
The Science of the Best Sorbet has been a “go to” resource for me since I started creating sorbet recipes like this red wine and plum sorbet and this raspberry chocolate sorbet. Making sorbet is easy, but getting it right can be more challenging. The lack of fat and eggs make it a little less forgiving than ice cream.
Sorbet is usually made with fruit, and is typically dairy and fat free. My avocado and cherimoya “ice cream” and my coconut avocado sorbet are the exception rather than the rule. The avocado, of course, is high fat, and it provides the creamy mouthfeel of ice cream.
The type of fruit matters. Fruits with lots of fiber and pectin like strawberries, mangoes, and peaches are high viscosity and full of body, and make for a creamy mouthfeel on their own. The pectin and fiber act like thickeners and reduce ice crystals. On the other hand, citrus, watermelon, and pomegranates are watery and lack body. They pose more of a challenge in achieving a good texture.
Sugar doesn’t just sweeten the sorbet, it provides the structure of the sorbet, so the choice of sweetener is very important. Many sorbet recipes call for simple syrup, but that introduces water to the mixture, and results in ice crystals as it freezes.
After years of experimenting (and a few flops), I discovered that non-high-fructose corn syrup (aka Karo) works really well with citrus, melons, and pomegranate juice. It’s viscous, and only 1/3 as sweet as table sugar. That means you can add more body without over-sweetening your sorbet!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- mangoes – Choose any variety, but they’re easier to break down if they’re not too ripe. Time saving tip – Many grocery stores now carry fresh mango chunks.
- limes – Please use fresh-squeezed lime juice!
- corn syrup – See the How to Make the Best Sorbet above for an explanation on why corn syrup is my preferred sweetener for sorbet and other frozen desserts. Corn syrup is not the same as high fructose corn syrup that is a rather unhealthy sweetener found in sodas and packaged foods.
- tajín – Of course I highly recommend making your own homemade tajín, but there are other options. You can use either Tajín or low sodium Tajín.
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🔪 Step-By-Step Instructions
- Once you’ve prepped the mango chunks, the sorbet comes together in a couple of minutes. Add everything to the bowl of a processor. Blend until super smooth. Pour into your ice cream freezer and press start.
- Prep all ingredients, then add to the bowl of a food processor. Pulse until very smooth.
- Process until smooth and creamy. Taste for sweetness and adjust if necessary.
- Freeze the mango tajín sorbet according to the manufacturer’s instructions on your freezer. In the last few churns, add the tajín. Adjust to preference. NOTE: One tablespoon is perfect for two sixty somethings. We like a little heat, but can’t overdo it!
❓FAQ
I think sorbet is best consumed sooner rather than later. Sorbet that has been kept constantly frozen at 0°F will maintain best quality for about 2 to 4 months in the freezer. To maximize the shelf life of the sorbet, place plastic wrap over the surface of the exposed ice cream before closing the container; this will minimize the formation of ice crystals and prevent the loss of texture. I like this double-walled container.
I love these ice cream storage containers. However, I often scoop soft ice cream into a loaf pan after I freeze it to harden it. I press plastic up against the ice cream to prevent ice accumulation. Contact with air increases ice on the surface.
💭 Tips
- Tajín is spicy, and salty. For this reason, I do not add a little sea salt to this recipe (though I do with most of my frozen dessert recipes). We really like the addition of 1 tablespoon, and I feel it is reasonably close to the commercial tajín mango sorbet we’ve had. Adjust to your preference!
- If you’re using a compressor type ice cream freezer, a well-chilled sorbet mix isn’t as important. If using a freezer bowl unit, the mix should be very cold to get it firmly frozen. I try to pre-chill my ingredients when I remember. If I don’t, I will stick the mix into the freezer, but don’t forget about it!
- The sorbet freezes well because it has no water. Store in a double-walled container and press a layer of plastic wrap over top before sealing. It is the air coming in contact with the sorbet that creates ice crystals. This is a small batch, though, so it may not be necessary. I’m cooking for 2, so most of my recipes feed 2-4.
If you’ve ever pulled ice cream from the freezer only to find it far too hard to scoop, you know how frustrating this is. Since making homemade ice creams, frozen custards, sorbets, and sherbets requires an investment of your time, it is worth having some tools to deal with rock-hard ice cream! 3 Tricks for Softening Rock-Hard Ice Cream in a Hurry has great information.
- Thaw the ice cream in the refrigerator. 30 to 45 minutes in the refrigerator should bring it to about 8 degrees (good for scooping). I prefer this method.
- Slice it into pieces. Using a sharp knife run through hot water to cut the ice cream into slices. Then run an ice cream scoop under hot water before scooping.
- Thaw the ice cream in the microwave. This is my desperation method when I have guests and can’t scoop the ice cream. It can result in a melted mess if you’re not really careful. Try 20% power for 30 seconds. Check before proceeding another 30 seconds. My microwave is high power, and 30% will melt it.
Given the fact that we live in deep south Texas, I do feature a lot of frozen desserts. While I love custard base ice cream recipes, they tend to be high in fats and calories. These lighter sorbet recipes are a more reasonable option, and very satisfying on a hot summer day!
Mango Tajín Sorbet Recipe
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Equipment
Ingredients
- 2 large mangoes - peeled and seed removed
- ¼ cup fresh lime juice
- ¼ cup corn syrup - see Ingredients Notes in post
- 1 tablespoon+/- tajín - plus more to garnish
Instructions
- Put prepared mango, lime juice, and corn syrup in a blender, and purée until smooth.
- Chill completely if using a freezer bowl type ice cream freezer (see Tips in post).
- Freeze in ice cream maker, according to directions. During the last few minutes – when the sorbet is nearly frozen – add the tajín. Serve immediately, or freeze until ready to serve.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This mango sorbet is packed with umami flavors – sweet, sour, spicy in every bite. So quick and easy to make too.
Thank you!
Tajin and mangos are a natural pairing. They’re good together in a fruit salad, as dried tajin mangos, and especially in this sorbet. Really fantastic.
They’re definitely a perfect pairing Mark!