Mango sorbet needs only mangoes, a simple syrup of sugar and water, and a little lime juice. Two ripe mangoes make about 4 cups of diced fruit. The mixture is blended, frozen for about 4 hours, and fluffed with a fork. It contains no dairy.
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The recipe serves 4. Prep takes 15 minutes and cooking the syrup takes 5, but plan on 4 hours 20 minutes in total because of the freezing.
What You Need
The card at the bottom has the amounts.
- Ripe mangoes (2, peeled and diced, about 4 cups): the whole flavor of the sorbet depends on them. Choose mangoes that yield slightly to pressure and smell fragrant.
- Granulated sugar (1/2 cup) and water (1/2 cup): cooked into a syrup, which balances the tartness of the lime and helps give a smooth texture.
- Lime juice (1 tablespoon): brightens the flavor.
- Vanilla extract (1/2 teaspoon): optional. It adds depth, but you can skip it for a plainer mango taste.
Making the Sorbet
Cut the mangoes around the pit and dice the flesh into small cubes. Combine the sugar and water in a small saucepan and heat over medium heat, stirring gently until the sugar dissolves and the liquid is clear and syrupy. Take it off the heat and let it cool.
Blend the diced mango, the cooled syrup, the lime juice and the vanilla, if using, in a blender or food processor until smooth. Stop to scrape down the sides now and then.
Pour the mixture into a shallow dish or freezer-safe container, cover it tightly, and freeze for about 4 hours, until firm. Let it sit at room temperature for 5-10 minutes to soften slightly, then scrape and fluff it with a fork before serving.
Getting a Smooth Texture
- Use a powerful blender. If the mixture looks chunky, blend a little longer until it reaches the texture you want. A food processor also works.
- Cover it tightly. This keeps ice crystals from forming and preserves the creamy texture.
- Use a shallow dish. It freezes faster and is easier to scoop.
- Freeze in portions. Individual portions let you serve a treat without thawing the whole batch.
- Serve in chilled bowls. They keep the sorbet from melting too quickly. A slice of lime or a sprig of mint goes well on top.
Ways to Change It
- Coconut: blend in 1/2 cup of coconut milk with the mango for a creamier, richer sorbet.
- Berries: replace half the mangoes with strawberries, blueberries or raspberries, fresh or frozen.
- Pineapple: combine the mango with diced pineapple.
- Peaches or strawberries: replace some or all of the mango for a different fruit sorbet.
- Mint: add a handful of fresh mint leaves to the blender.
- Spicy: add a pinch of cayenne pepper or a splash of jalapeño juice.
- Chocolate: drizzle sugar-free chocolate sauce over the finished sorbet.
- Less sugar: erythritol or monk fruit can replace the granulated sugar. Start with a smaller amount and adjust to taste.
Nutrition per Serving
A serving has approximately 150 calories, 0 grams of fat, 36 grams of carbohydrates, 1 gram of fiber, 34 grams of sugar, 1 gram of protein and 0 milligrams of sodium.
FAQ
Can I make mango sorbet without sugar?
You can replace the granulated sugar with erythritol or monk fruit. The sorbet will then be lower in sugar.
How long does it take to freeze?
About 4 hours. For the best texture, let it sit at room temperature for 5-10 minutes before serving.
Can I use frozen mangoes?
Yes, which helps when fresh mangoes are out of season. Let them thaw slightly before blending so the mixture comes out smooth.
How should leftovers be stored?
In an airtight container in the freezer. They keep for up to a month, but the flavor and texture are best within a week.
Can I add other fruits?
Yes. Strawberries or peaches can take the place of some or all of the mango.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Mango Sorbet: Discover This Refreshing Summer Treat!
Ingredients
Instructions
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.
In a blender or food processor, combine the diced mangoes, cooled sugar syrup, lime juice, and vanilla extract (if using). Blend until smooth.
Pour the mango mixture into a shallow dish or a freezer-safe container. Cover and freeze for about 4 hours, or until firm.
Once frozen, remove the sorbet from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. Use a fork to scrape and fluff the sorbet before serving.
Notes
For a creamier texture, you can add 1/2 cup of coconut milk to the mango mixture before blending.
Experiment with other fruits like strawberries or peaches for a mixed fruit sorbet by replacing some or all of the mangoes.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 150 calories |
| Sugar Content | 34g |
| Sodium Content | 0mg |
| Fat Content | 0g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 36g |
| Fiber Content | 1g |
| Protein Content | 1g |
| Cholesterol Content | 0mg |