Cool Down Passover: Our Simple Mango Sorbet (Plus a Grown-Up Secret!)
Passover is such a special time in our family. The traditions, the Seders, the sense of history – it’s all so meaningful. But let’s be honest; keeping things interesting in the kitchen for eight days can be a fun challenge! We’re always looking for delicious and easy desserts that everyone will enjoy, and this simple sorbet has become a Passover lifesaver.
What I love most about this recipe is its sheer simplicity. With just two main ingredients (plus water and sugar for the syrup), it’s a breeze to whip up, even when you’re juggling work, kids, and the extra preparations that Passover entails. And because we often use Ceres mango juice, which is usually readily available with kosher for Passover certification, it’s a worry-free treat.
Simple Syrup: Your Sorbet Foundation
Before we make the sorbet, let’s quickly make the simple syrup. Don’t let the fancy name intimidate you—it’s incredibly easy!
Ingredients:
- 1 cup water
- 1 cup granulated sugar
Instructions:
- Combine the water and sugar in a small saucepan over medium heat.
- Stir continuously until the sugar is completely dissolved and the liquid is clear. This usually takes just a few minutes.
- Remove the saucepan from the heat and let the simple syrup cool completely before using it in the sorbet recipe. You can make a larger batch and store it in an airtight container in the refrigerator for several weeks.
Making the Mango Magic
Now for the sorbet itself! This is where the kids can really get involved.
Ingredients:
- 1 part cooled simple syrup
- 1 part Ceres mango juice (or your favorite kosher for Passover fruit juice)
Instructions:
- In a bowl, mix together equal parts of the cooled simple syrup and the fruit juice. For example, if you have 2 cups of mango juice, use 2 cups of simple syrup.
- Pour the mixture into a shallow plastic container with a lid. The shallowness helps it freeze more quickly and evenly.
- Place the lid on the container and freeze for several hours or until almost solid.
- Once frozen, remove the container from the freezer and let it sit for a few minutes to soften slightly.
- Break the frozen mixture into chunks.
- Transfer the chunks to a food processor fitted with the “S” blade (the regular cutting blade).
- Process until the sorbet is smooth and has a soft, scoopable consistency. This might take a minute or two, and you may need to stop and scrape down the sides of the food processor a few times.
- Return the processed sorbet to the shallow plastic container, smooth the top, and place the lid back on.
- Freeze again for at least another hour to firm up.
Parenting Tip: Embrace the Messy Fun!
Making sorbet is a fantastic sensory activity for kids. Let them help measure the ingredients for the simple syrup (with supervision around the stovetop, of course!) and pour the juice. They’ll be fascinated by the transformation from liquid to solid and then to a smooth, icy treat. Don’t worry about a little spill here and there – it’s all part of the learning and fun! As a psychologist, I know these hands-on experiences create lasting memories.
A Grown-Up Twist for After the Kids Are Asleep
Once the little ones are tucked into bed, you can transform this refreshing sorbet into a fun and sophisticated adult dessert. Simply scoop the mango sorbet into a small glass and pour some tequila over the top (please remember to drink responsibly!). The tequila adds a lovely kick and beautifully complements the sweetness of the mango. It’s a perfect way to unwind after a busy Passover day!
This simple Mango Sorbet is a testament to the fact that Passover desserts don’t have to be complicated to be delicious and enjoyed by the whole family. So go ahead, whip up a batch, and enjoy the refreshing taste of spring!
