Mango Sorbet is creamy, refreshing, and calls for only a few simple ingredients. It takes less than 5 minutes to blend up frozen mango with citrus juice and zest, and then freeze the mixture in a loaf pan until it’s firm. Serve up this frozen, homemade dessert all summer long—no ice cream maker necessary!
Homemade Mango Sorbet Recipe
Mango is an underrated fruit.
SO many people don’t know what do to with it, or even how to cut a mango. (Spoiler alert…it’s easier than you think!)
One of my favorite ways to use up fresh mango that I froze is in this mango sorbet.
It’s irresistibly creamy, takes only 5 minutes to whip up, and you don’t even need an ice cream maker.
Plus, when that sweet tooth strikes, it’s a healthier alternative than homemade ice cream because you can make it without dairy or added sugar.
Mango sorbet is one of the best ways to cool off in the hot summer months… along with all the fruit sorbets! I love Peach Sorbet, Strawberry Sorbet, Lime Sorbet, and Lemon Sorbet.
Or, check out this Sorbet Recipe and choose your own favorite fruit!
Ingredients
The simple ingredients you need to make this easy mango sorbet recipe include:
- Mango. Frozen mango chunks are the base of this recipe. You can freeze ripe mangoes yourself, or buy a bag of frozen fruit from the grocery store.
- Sweetener. Make your own simple syrup at home, or opt for agave nectar, honey, or even maple syrup.
- Citrus. Choose either lemon or lime, but be sure it’s fresh. You’ll need both the lime or lemon juice and the zest for the most flavor.
- Mint. Not required, but mint is the perfect garnish that also adds a fresh pop.
How to Make Mango Sorbet?
Below you’ll find the easy steps for making mango sorbet:
Mix Up Ingredients
Anytime you’re making a sorbet with frozen fruit, you’ll follow these basic steps.
Add the frozen mango, the simple sugar syrup or sweetener of your choice, and the citrus juice and zest into a food processor or high-speed blender.
Process the sorbet mixture for a minute or two, scraping the sides every 20 or 30 seconds. Watch, as different appliances will take more or less time.
It’s done when the sorbet has a smooth, creamy texture with no chunks of mango left.
Taste the puréed mango mixture and add more sweetener if it’s needed. Alternately, you can hold off on adding any sweetener until after you’ve blended the rest of the ingredients. You may not even need to add it!
Freeze the Sorbet
Pour the blended sorbet mix into a 9″×5″ loaf pan. Spread it with a spatula so it’s even across the top.
Freeze the sorbet for at least 4 hours or overnight.
Before you enjoy the tropical flavor of this fruit sorbet, let the sorbet sit for a few minutes at room temperature. Top with a spring of fresh mint if you prefer.
What is the difference between sorbet and sherbet?
While both sorbet and sherbet are frozen desserts made from fruit, sherbet also includes dairy, like milk or heavy cream. Neither requires an ice cream machine. They are refreshing and healthy in general, and a delicious snack in the hot summer months.
How do you make sorbet creamy?
If you want a creamy sorbet, be sure to fully blend the ingredients before freezing. Without proper blending, there will be chunks of fruit and icy pockets that affect the smooth texture of this frozen treat.
What are tips for a good sorbet?
The secret to a really good sorbet is flavorful fruit, the right amount of both citrus and sweetener, and also blending it well. If possible, use fresh fruit that you froze in season and homemade simple syrup for the best results.
Why is my homemade sorbet icy?
Many times, sorbet gets large ice crystals if there is too much water. Pay attention to the proportions of each ingredient you add to avoid an icy sorbet.
Expert Tips and Tricks
- Go fresh. Cut your own fresh mangos and freeze them when in season for the most flavor!
- Make it early. Sorbet lasts in the freezer for weeks, so it’s perfect to whip up ahead of time.
- Taste it first. Add extra sweetener in small amounts after blending so it doesn’t get too sweet.
- Get the garnish. A sprig of fresh mint really adds a sharp look and flavor to this frozen dessert.
- Let it sit. It will be super easy to serve after the sorbet sits at room temperature for a minute or two.
More Sorbet Recipes
Sorbet is the perfect snack on a hot summer day. Thankfully, it’s super easy to make a variety of flavors.
Strawberry Sorbet and Peach Sorbet are both so creamy and full of fresh fruit.
For the citrus lovers in your life, try Lemon Sorbet or Lime Sorbet.
Or, take this Sorbet Recipe and make your own creation!
Other Frozen Treats
In the summer months, sometimes you just need something cold and refreshing.
Kick back with a Frozen Mojito, Watermelon Margarita, or a Mango Margarita.
This Chunky Monkey Frozen Yogurt Bark is the perfect summer treat.
For the kiddos, try a Fruit Smoothie, like Pineapple Coconut Smoothie, or Strawberry Kiwi Smoothie.
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Mango Sorbet Recipe
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Ingredients
- 16 oz. mango chunks frozen
- ¼-½ cup agave nectar honey, or simple syrup*
- 1 Tbsp. lime juice or lemon, freshly squeezed
- 1 tsp. lime zest or lemon
- Mint for serving, optional
Instructions
- Add the frozen mango, ¼ cup sweetener, juice and zest to a large food processor or blender. Blend for a minute or two, scraping down the sides every 20-30 seconds, or until completely smooth and there are no visible chunks of fruit remaining. Add additional sweetener 1 tablespoon at a time, blending well after each addition, until your desired level of sweetness is reached.
- Transfer to a 9×5-inch metal loaf pan and spread it out using a spatula until it’s in an even layer.
- Freeze for at least 4 hours or up to overnight. Let sit at room temperature for 1-2 minutes before serving with a sprig of mint, if desired. Enjoy!
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
