Mango or Apricot Sorbet

About 3 cups

20 minutes, plus time to churn and chill

This sorbet is so creamy and approaching rich that you may not believe it doesn’t contain egg; add some milk or cream (see the variation) and you’ll swear it’s a proper ice cream.

When you’re adding the sugar, remember that the sweetness will be a little less apparent when the sorbet is frozen, so add a little more when the liquid mixture tastes just right.


4 cups peeled, pitted ripe mango or apricot
1 cup superfine sugar or Simple Syrup, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste


1. Purée the fruit in a blender with most of the sugar and the lemon juice. Taste and add more of either if necessary. If using mango, strain the purée, stirring and pressing the mixture through a strainer with a rubber spatula to leave any fibers behind; be sure to get all the purée from the underside of the strainer.

2. Refrigerate until cool, then churn in an ice cream maker according to the manufacturer’s directions.

Mango or Apricot Ice Milk:
Thick and creamy: Substitute 1 cup milk (or cream if you want it really rich) for a cup of the fruit. Omit the lemon juice.

Recipe from How to Cook Everything Vegetarian


DessertMark Bittman