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This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.
Here’s a dessert that’s fast, easy, massively flavorful and pleases everyone: mango sorbet! It’s irresistibly creamy and frosty, with a pure honey-sweet tropical mango essence and a pop of lime on the finish.
Alex and I love making homemade fruit sorbets because they are so simple and refreshing. There’s almost no one who will turn this mango sorbet down (in our testing, at least!). Kids and grownups alike are fans, and it works for almost any diet. Even better: it takes just a few minutes to blend up!
Ingredients for mango sorbet
Mango sorbet is so simple to make at home, so you can skip buying the store-bought stuff. You’ll just need a handful of ingredients and a blender. If you’ve got one, an ice cream maker is handy too: but we’ve got a no-churn option too! Here’s what you’ll need:
- Frozen mangoes (or fresh; see variation below)
- Lime juice
- Sugar
- Water
Two methods: no churn or churn
All you’ve got to do: blend the ingredients together (go to the recipe for the full instructions). But here’s the great part: you can eat it right after blending if you like! Because of the frozen fruit, it’s already sorbet texture at this point. Here’s what to know:
- No churn sorbet: Eat the sorbet right after blending it. It has a loose texture that melts pretty quickly, but it works! However, it won’t make the lovely scoops like you see in the picture. You’ll need an ice cream maker for that!
- Churn for 15 minutes: For the best sorbet texture, place the mango sorbet in an ice cream maker and churn for 15 minutes until it’s frosty and creamy.
Variation: use fresh mangos
You can also make this mango sorbet using fresh mangos! It does take quite a bit of time to dice enough mangos, but if you have fresh ones on hand it’s worth it! Substitute 3 cups diced mangos for the 1 pound frozen, and use ½ cup ice to blend instead of ¾ cup water. Then freeze in an ice cream maker!
Investing an an ice cream maker
An ice cream maker is the best tool for the job with sorbet. It’s a great investment, and you can use it to make sorbets and ice creams all year round (like strawberry sorbet, lemon sorbet, lime sorbet, raspberry sorbet, pineapple sorbet, peach sorbet, or watermelon sorbet).
Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.
Storing leftovers
When it comes to mango sorbet, homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. When you freeze it overnight, it becomes very solid. Here are a few tricks to working with leftovers:
- Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container, and makes it easier to defrost.
- Make mango sorbet up to 2 hours in advance. It will start to freeze to the edges of the container, so give it a good stir before serving.
- Leftovers save 1 week, but defrost at room temp 20 to 30 minutes. Leave out the container on the counter until it defrosts a bit. To revive the texture, you can give it a few pulses in a blender or food processor: but we’ve found the texture holds up pretty well. But don’t expect it to be like a store-bought mango sorbet, which stays soft in the freezer.
Dietary notes
This mango sorbet recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Easy Mango Sorbet
This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 1 pint (2 cups) 1x
- Category: Dessert
- Method: Sorbet
- Cuisine: Frozen
- Diet: Vegan
Ingredients
- 1 pound* frozen diced mango (see notes for fresh mango)
- ¾ cup water
- 6 tablespoons granulated sugar
- 2 tablespoons lime juice
- 1 pinch kosher salt
- Adders: ½ teaspoon grated ginger, ½ teaspoon minced jalapeno pepper (seeds removed)
Instructions
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
- Place half the frozen mango chunks in a food processor or high-powered blender with the water, sugar, and lime juice. Puree until smooth, stopping and scraping down the sides as necessary. Then add the remaining mango chunks and puree until smooth, adding a splash more water if necessary. This forms a no churn sorbet that you can eat immediately, or move to Step 2 if you have an ice cream maker. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
- Pour the mixture into an ice cream maker and freeze for about 15 minutes, until the texture becomes frosty and creamy. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
Notes
*Some frozen mangos are sold in 15 ounce bags: this quantity also works! You can also use fresh mangoes. Use 3 cups diced fresh mangoes and substitute ½ cup ice for the ¾ cup water: blend all ingredients and freeze in an ice cream maker.
More mango recipes
Mangos are a sunny fruit that work beautifully in both sweet and savory preparations! Here are a few favorite mango recipes:
- Try zingy mango salad or mango salsa.
- Make cocktails like a mango daiquiri or mango mimosa
- Blend up a mango smoothie, mango banana smoothie, or mango pineapple smoothie
Yum can’t wait to eat it again!
good , yummy a delicis snack!
A wonderful desert for the summers with awesome taste.
Let us know if you have any questions!