3-ingredient Mango Sorbet

I had high hopes for this recipe, and it could have been amazing, but the honey. My gosh the honey. Please reduce the honey measurement to barely 1/4 of a teaspoon. It doesn’t do anything to help the texture, and it takes over all the flavor completely if you add the same amount as the video. I added half as much and it was extremely overpowering.

I made this for fun since I had some mangos lying around, and I read the reviews before hand while the mangos were freezing. I went ahead and used 1/4 cup of honey, and it worked so much. I could tell the honey would’ve been overpowering, and it did a little bit. I added a little more water (just barely) to calm it down. I then let it freeze overnight.

Instead of water I used 1/2 Cup of Dole pineapple juice and only 1/8 Cup of honey. The acidity of the pineapple juice balances out the over powering flavor from the honey yet still leaves the sorbet sweet and doesn’t take away from the mango taste.

I skipped the honey altogether, and bought a bad of frozen cubed mango. It doesn’t make sense to me to buy something fresh, which is usually more expensive than frozen, and then freeze it.