Mango sorbet

Mango sorbet is a cold and refreshing dessert made from mango puree, water, and sugar, ideal for combating the heat and impressing at any meal or event. Its light and smooth texture differentiates it from traditional ice cream, as it contains no dairy, making it a lighter and more digestible option.

This ingredient comes from the mango, a tropical fruit native to South Asia, especially India and Myanmar, where it has been cultivated for thousands of years. Currently, mango is grown in tropical and subtropical regions all over the world, including Latin America, and is very popular in countries such as Mexico, Peru, and Colombia.

Mango sorbet stands out for its nutritional properties: it is an excellent source of vitamin C, which helps strengthen the immune system, and provides natural antioxidants that fight cellular aging. Furthermore, it is low in fat and provides hydration thanks to its high water content.

In the context of Latin American cuisine, mango sorbet can also be found under names such as "nieve de mango", "helado de mango sin leche" (mango ice cream without milk), or simply "sorbete", although the term "sorbet" is widely recognized and used for this type of dairy-free fruit preparation in most countries.

Using mango sorbet in recipes is an excellent way to incorporate a tropical and sweet touch, ideal for accompanying desserts, drinks, or as a refreshing popsicle.