Nothing says summer like the taste of sweet, ripe mango. This mango sorbet recipe is my go-to whenever I want a frozen treat that’s fruity, light, and bursting with flavor. It’s easy to make, requires minimal ingredients, and hits that sweet spot between dessert and refreshment. Whether you’re hosting friends, cooling down after a hot day, or simply craving something tropical, this recipe is worth bookmarking.
Why This Mango Sorbet Recipe Works
If you’ve ever had mango ice cream or mango sherbet, you know how addictive that creamy, tropical taste can be. Sorbet is different—it’s lighter, dairy-free, and all about letting the fruit shine.
Here’s what makes this version stand out:
- Short ingredient list – No complicated pantry searches.
- No fancy equipment – You can make it with or without an ice cream maker.
- Naturally sweet – The mango does most of the work here.
Ingredients You’ll Need
You only need a handful of items to get started. Fresh or frozen mango chunks both work—just adjust for sweetness if needed.
- 4 cups mango chunks (fresh or frozen, ripe for best flavor)
- ½ cup sugar (adjust depending on the mango’s natural sweetness)
- ½ cup water
- 2 tbsp lime juice (freshly squeezed)
- Pinch of salt
Optional: For extra creaminess, add 1-2 tbsp coconut milk. It won’t make it heavy but will give a smooth finish.
Step-by-Step Instructions
1. Prep the Mango
If you’re using fresh mango, peel and cut it into chunks. Frozen mango chunks can be used straight from the freezer—just thaw them slightly to make blending easier.
2. Make a Simple Syrup
In a small saucepan, combine sugar and water. Heat until the sugar dissolves, then remove from the stove. Let it cool completely—this helps the sorbet freeze evenly without icy crystals.
3. Blend Everything Together
Add mango chunks, cooled syrup, lime juice, and salt to a blender or food processor. Blend until smooth. You want a silky texture, so scrape down the sides as needed.
4. Chill the Mixture
Transfer the puree to a bowl and refrigerate for at least 2 hours. This step helps the sorbet set faster once frozen.
5. Freeze the Sorbet
- With an ice cream maker: Churn according to the manufacturer’s instructions until the sorbet reaches a soft-serve consistency. Then transfer to a freezer-safe container and freeze for 2-3 hours before serving.
- Without an ice cream maker: Pour the mixture into a shallow dish, freeze for 1 hour, stir with a fork, and repeat every 30 minutes until it’s firm but scoopable.
Serving Ideas
Mango sorbet is delicious on its own, but if you want to dress it up:
- Scoop into a chilled glass and top with fresh berries.
- Pair with a slice of coconut cake for a tropical dessert plate.
- Serve in a hollowed mango shell for presentation flair.
- Blend with a splash of orange juice for a quick mango smoothie.
Tips for Perfect Mango Sorbet
- Choose ripe mangoes for the best flavor—unripe fruit will make the sorbet bland.
- Taste before freezing—adjust sugar or lime juice until you’re happy with the balance.
- For extra smoothness, strain the mango puree before freezing to remove any fibrous bits.
- Store properly—cover the surface with parchment or plastic wrap before putting on the lid to prevent freezer burn.
- Experiment with flavors—mint, passion fruit, or pineapple blend beautifully with mango.
Try This Before You Freeze Everything
One trick I use: blend the mango sorbet mixture, then take a spoonful and pop it in the freezer for 10 minutes. This mini-test lets you taste it chilled and make last-minute adjustments before committing to the whole batch. Sometimes a dash more lime juice makes all the difference.
Final Thoughts
This mango sorbet recipe is proof that sometimes the simplest desserts are the most satisfying. It’s quick to prepare, endlessly adaptable, and a perfect example of how fresh fruit can shine on its own. Whether you make it for Ice Cream Month, a weekend dinner, or just because you have mangoes that need using up, this frozen treat delivers every time.
Mango Sorbet
Ingredients
Method
- Prepare the mango
- Peel and cut fresh mango into chunks, or thaw frozen mango slightly so it blends easily.
- Make the simple syrup
- In a small pot, heat sugar and water over medium heat until sugar dissolves. Let it cool completely.
- Blend everything
- Add mango chunks, cooled syrup, lime juice, and salt to a blender. Blend until smooth and silky.
- Chill the puree
- Pour the mango mixture into a bowl, cover, and refrigerate for at least 2 hours.
- Freeze the sorbet
- With ice cream maker: Churn according to your machine’s instructions, then freeze for 2–3 hours.
- Without ice cream maker: Pour into a shallow dish, freeze for 1 hour, stir with a fork, and repeat every 30 minutes until firm.
- Serve and enjoy
- Scoop into bowls or glasses, garnish with mint or fresh fruit if you like.
Notes
- Taste the blended mixture before freezing. Adjust the sugar or lime juice until it’s just right for you.
- Use fully ripe mangoes for the sweetest and most flavorful sorbet.
- Store in an airtight container with a piece of parchment or plastic wrap pressed against the surface to prevent ice crystals.
FAQs
1. Can I make mango sorbet without sugar?
Yes! Swap sugar for honey, maple syrup, or agave. Keep in mind the texture might be slightly different, but it will still taste great.
2. How long does homemade mango sorbet last?
Stored in an airtight container, it stays fresh for up to 2 weeks. After that, ice crystals may start forming.
3. Can I use canned mango pulp?
Absolutely. Just check if it’s sweetened—if so, reduce the added sugar.
4. Is this the same as mango ice cream?
Not quite. Ice cream has dairy, which gives it a richer texture. Sorbet is lighter and fruitier.
5. How do I make it creamier?
Add a splash of coconut milk or blend in a ripe banana with the mango.
