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This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.

Mango Sorbet
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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. It’s so refreshing, and there’s almost no one who will turn this down (in our research, 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
Mango Sorbet

No churn versus churn

All you’ve got to do: blend the ingredients together! (Head to the recipe below 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.
Mango sorbet

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, Lemon, Lime, Raspberry, Pineapple, Peach, 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.

Make ahead & storage info for mango sorbet

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 also give it a few pulses in a blender or food processor: but we’ve found the texture holds up pretty well. However: don’t expect it to be like store-bought mango sorbet, which stays softer in the freezer.
Mango sorbet recipe

More mango recipes

Mangos are a sunny fruit that work beautifully in both sweet and savory preparations! Here are a few favorite mango recipes:

This mango sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Mango Sorbet

Easy Mango Sorbet

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5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 1 pint (2 cups) 1x


This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.


  • 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)


Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe. 

  1. 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.)
  2. 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.


*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. 

  • Category: Dessert
  • Method: Sorbet
  • Cuisine: Frozen
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. winter fenty says:

    Yum can’t wait to eat it again!

  2. Anonymous says:

    good , yummy a delicis snack!

  3. The BoYo says:

    A wonderful desert for the summers with awesome taste.

  4. Sonja Overhiser says:

    Let us know if you have any questions!