Mango sorbet is a delightfully refreshing and tasty frozen dessert made with mangoes, sugar, lemon juice. No ice cream maker required. If you are looking for low fat relatively light summer dessert instead of ice cream, sorbets are your best bet.
Made with just three ingredients this homemade sorbet is perfect to cool down on hot summers when mangoes are also in season. Do make a batch now and enjoy!
I love frozen desserts and homemade ice cream, sorbets are my favorites and I keep making different flavors.
In this recipe, sweet and creamy mangoes are paired with lime juice or lemon juice and just enough simple syrup come together to make this absolutely refreshing sorbet.
If you are new to making sorbets at home, this recipe is the best place to start. It is a straight forward recipe with simple steps and super easy to make. Here is the detailed recipe with step by step photos, tips and variations you could try.
What Is a Sorbet?
Sorbet is a frozen dessert made of sugar , water and flavorings as the main ingredient. Fruit juice or fruit puree are often used instead of water and sorbets have no dairy in the form of milk or cream.
Sorbets are also called Italian ice and not to be confused sherbet which is a beverage with or without milk. Just like granitas sorbet can be churned in an ice cream maker or without it too. They are served in scoops just like ice creams expect that sorbets are not creamy.
A sorbet is often served as palette cleanser in between courses of an elaborate meal as well as dessert.
Mango sorbet, strawberry sorbet, lemon, mulled wine, tender coconut, pineapple are some popular varieties of sorbet.
It is super easy to make sorbet at home and you can use almost all the fruits and make your favorite flavor. While you can use an ice cream maker for churning sorbet, you can also make perfectly delicious sorbets without an ice cream maker. I have not used one in this recipe.
Are you ready to make this refreshing, delicious and amazingly flavorful dessert this summer? Let’s go!
About This Recipe
It is a popular variety of sorbet made with ripe sweet mangoes, sugar syrup or simple syrup and a dash of lime juice.
It is very tasty, refreshing but not heavy like mango ice cream or mango milkshake, so best bet for those who want a lighter dessert. Even if you are a big fan of rich ice creams like me, this sorbet will not disappoint you.
The flavor of mangoes burst through this dessert and the lemon juice balances the sweetness nicely. We are not adding any other flavorings to this dessert to keep the mango flavor intact.
It is super easy to make mango sorbet recipe at home. All you need are mangoes, sugar, water and lime juice. No special equipment needed too, just your regular blender or electric beater or even a fork would the job of beating the sorbet mixture twice or thrice. You will of course need a good freezer safe ice cream container to freeze your sorbet.
During mango season I always try to make this dessert once or twice when ripe fresh mangos are in abundance :). If love mango just like us, you will love this sorbet too 🙂
If fresh mangoes are unavailable you can easily use frozen mango chunks to make sorbet. Tinned or canned pulp will work too, just make sure they are unsweetened.
I have used alphonso mangoes in this recipe and they lend a wonderful vibrant color to the mango desserts. It also tasted amazing.
In this recipe, I have just pureed the mangoes and mixed with a sugar syrup but for s super intense flavor you can roast the mango chunks or reduce the mango puree a bit, let it cool down and then make the sorbet.
Adding lemon or lime juice helps in balancing the sweetness and also from sugar syrup tuning rock hard. Do try this easy ms recipe and enjoy. It is
super easy to make
vegan, gluten free
How To Make Mango Sorbet Recipe
Preparing fruit puree
Pick, rinse and peel 3 large ripe mangoes well. Cut them into chunks. If you are using frozen mango chunks you will need around 4 cups of it. The mangoes I used were super ripe and almost mashed.
Transfer the mango chunks to a blender jar and blend to a smooth puree or pulp. You will need three cups fruit puree for this recipe.
Preparing simple syrup
Combine 1 cup with 1 cup water in a sauce pan. I have used raw organic sugar so the color is dark.
Cook in medium heat until the sugar dissolves completely and the syrup turns very slightly sticky. Set aside to cool completely.
Once the sugar syrup has cooled to room temperature mix it with mango puree and also add lemon juice.
This is your sorbet mixture.
Transfer mixture to an air tight container and freeze for 3-4 hours.
Once the mixture starts to freezer, transfer the mango sorbet mixture to a blender jar or food processor jar and blend for 2 minutes. You can also use an electric beater and beat in the container itself. The idea is to beat the ice crystals as much as possible. Do this step every 2 hours for 2 more times.
After final blending transfer to airtight container and freeze for 8-12 hours.
Scoop and serve delicious mango sorbet as required.
Churning Sorbet In an Ice Cream Maker
If you prefer to use an ice cream maker to churn mango sorbet prepare the sorbet mixture as mentioned in the recipe. Chill the sorbet mixture thoroughly for 4-5 hours and then churn in your ice cream maker according to manufacture’s instructions.
Mangoes– Use ripe sweet mangoes for best tasting sorbet. While I prefer to use alphonso mangoes for vibrant color, you can use any variety of sweet ripe mangoes.
If fresh mangoes are unavailable use frozen mango chunks or tinned pulp from grocery store.
Sugar– I have used regular sugar here but you can use any variety of sugar. Along with sugar syrup you can also add 2 tablespoons corn syrup.
Sugar less sorbet– You make this sorbet sugar less sugar free, you can simply leave it out. Just freeze the mangoes until they are solid, blend it well and proceed as mentioned in the recipe.
Variations– Instead of mangoes you can use ripe peach, watermelon , pineapple, strawberry or tender coconut meat along with water in this recipe.
Scaling Up– You can double or halve the recipe easily.
Frequently Asked questions
It is typically made of mango puree, sugar, lime juice and water. There may be additional flavors like cardamom, saffron or mint.
They are healthier and lighter compared to ice creams as sorbets are made without cream or dairy products.
It can be frozen for 2 months.
More Mango Recipes
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Mango Sorbet Recipe
1 CUP = 250 ml
- 3 Mangoes ripe, large OR 4 cups mango puree
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
- Pick, rinse and peel 3 large ripe mangoes well. Cut them into chunks. If you are using frozen mango chunks you will need around 4 cups of it. The mangoes I used were super ripe and almost mashed.
- Transfer the mango chunks to a blender jar and blend to a smooth puree or pulp. You will need three cups fruit puree for this recipe.
- Combine 1 cup with 1 cup water in a sauce pan. I have used raw organic sugar so the color is dark.
- Cook in medium heat until the sugar dissolves completely and the syrup turns very slightly sticky. Set aside to cool completely.
- Once the sugar syrup has cooled to room temperature mix it with mango puree and also add lemon juice.
- This is your sorbet mixture.
- Transfer mixture to an air tight container and freeze for 3-4 hours.Once the mixture starts to freezer, transfer the mango sorbet mixture to a blender jar or food processor jar and blend for 2 minutes. You can also use an electric beater and beat in the container itself. The idea is to beat the ice crystals as much as possible. Do this step every 2 hours for 2 more times.After final blending transfer to airtight container and freeze for 8-12 hours.
- Scoop and serve delicious mango sorbet as required.
2. You can use a fork, spoon or electric beater to break the ice crystals.