This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Okay, I’m gonna say it: I’m a sorbet girl! I’m not saying that ice cream isn’t amazing because believe me, it is. But, on sticky, humid Summer days, ice cream can often be heavier than I’d like it to be. So when the heat is unbearable and I’m looking to be rejuvenated, I look to sorbet.
Made in less than 15 minutes, this delicious Mango Sorbet is the perfect way to beat the heat! Each spoonful is not only ice-cold but also chock-full of exuberant, fruity flavor. You’re gonna want a scoop (or two) of this!
Perks and Highlights of the Best Mango Sorbet
Cuisine Inspiration: Tropical Bliss
Ever dreamt of a sun-drenched island paradise? This mango sorbet is your culinary one-way ticket, inspired by the best of tropical fruitiness that’ll make your taste buds do the samba!
Primary Cooking Method: Freezing
No sweat, all chill! We’re using the power of cold to bring this fruity fantasy to life. A freezer is your golden ticket to this icy delight.
Dietary Info: Vegan, Gluten-Free, Dairy-Free
An all-inclusive tropical party! No dairy, no gluten, no problem! Perfect for those with dietary restrictions or preferences but still craving a sweet, divine escape.
Key Flavor: Mango
Mango isn’t just a flavor; it’s an experience. Dive tongue-first into the rich, velvety sweetness balanced with that subtle tang, a hallmark of this royal fruit.
Skill Level: Easy Breezy
Worried about kitchen disasters? Keep calm and sorbet on! No complex techniques, no arcane kitchen gadgets, just you, some mangoes, and a freezer.
Special Perks:
- Fruit-Full Delight: Packed with the real fruit goodness of mangoes, it’s like a smoothie you can spoon. Healthy-ish indulgence? Yes, please!
- Cooling Sensation: Hot day? Stressful week? This sorbet doesn’t just refresh your palate; it’s like a mini spa day for your spirit.
- Sweet Without the Guilt: Lower in calories compared to its creamy ice cream cousins, this sorbet lets you embrace the sweet life without the side of guilt.
- Party in a Scoop: Whether it’s a backyard BBQ or a fancy dinner, this vibrant, sunny-hued dessert turns any meal into a celebration.
- Year-Round Sunshine: Who says you need summer for a tropical vibe? Keep this recipe handy year-round and summon sunshine to your bowl whenever you need a lift-me-up.
Ingredients
When the sun is scorching and the sweat is dripping, the last thing I’m looking to do is exert energy in the kitchen. I want fun, easy recipes that can be made in a flash! Sorbet is a go-to recipe in my home come Summertime. After you’ve given it a try, it’ll be a staple in yours too!
Here’s all it takes:
Mangoes (Peeled and Diced)
Mangoes are tropically sweet, juicy and aromatic. The bright, vibrant color and soft texture of the flesh makes for a beautifully luscious sorbet.
Sugar
Added sugar enlivens the natural sugars from the fruit and creates a delectable sweetness.
Water
Liquid helps to smooth out the texture and add body.
Lime or Lemon Juice
Either one will intensify the fruity flavors and add a subtle tanginess.
TIP: For maximum zestiness, add in a teaspoon of the zest of your lime or lemon!
How to Make Mango Sorbet
Step 1: The Mix-up First up, wrangle all those juicy, ripe mangoes and whatever pals they’re bringing to the sorbet soirée (you know, sugar, a dash of lemon juice, maybe a whisper of mint?) and introduce them to the whirling wonderland of your food processor. Hit that pulse button and let ’em dance until they’re smoother than a jazz tune on a summer night.
Step 2: Churn Next, cue the dramatic entrance for… the ice cream maker! 🍦 Scoop that mango-y masterpiece into the bowl of the churner and let it do its thang. Follow your machine’s instructions because, like us, each one’s got its own groove. It’ll spin your mango mixture into the dreamy, creamy-like (but oh-so-dairy-free) sorbet you crave.
Step 3: Freeze! Now, patience, my sweet sorbet sultans. Scoop your churned, semi-firm sorbet into a freeze-safe container. Pop that golden goodness into your freezer and let it chill. We’re talking at least an hour, or until it’s firm enough to hold its own against your dessert spoon. It’s a freeze fiesta and everyone’s invited!
Sorbet Variations
If you’re not a mango maniac like I am, or you’re looking to diversify your sorbet game, change it up! Feel free to use this recipe as a guideline for alternate varieties; pineapple, peaches, strawberries and even cherries are all great options. Heck, create a few flavor combinations! Mango and papaya? Watermelon and mint? Drooling.
If you love this, you will definitely love this Pineapple Whip and Lemon Sorbet!
Storage
Store sorbets in sturdy airtight containers with minimal headspace. Avoid placing the sorbet in the door of your freezer where temperatures fluctuate; thawing and refreezing will cause the sorbet to become icy and grainy. Any homemade sorbet is best eaten fresh so be sure to enjoy it within 1-3 days!
Frozen Recipes
It’s gonna be a long, hot Summer y’all! Be sure to equip yourself by tucking a few light frozen dessert recipes under your belt. Delightfully simple, unique and invigorating, Grandbaby Cakes frigid fare is sure to please!
Check it out:
*Did you make this recipe? Please give it a star rating and leave comments below!*
Mango Sorbet Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 4 mangoes peeled and diced
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp lime juice up to 2 tbsp/ can also use lemon juice
Instructions
- Add each ingredient to a food processor. Pulse until smooth.
- Transfer mixture from food processor into an ice cream maker.
- Churn mixture according to your machine's manufacturer's instructions.
- Place in a container and freeze for at least an hour in your freezer or until firm.
pinterest 
facebook 
twitter 
email
Just made this today it is so good!!!
gorgeous, wow, and sorbet is so refreshing, compared to ice cream, mango is great too for that unique flavor, thank you!
If you use buttermilk instead of water, you have sherbet–just sayin’. And it is delicious, too. I freeze 2–2 1/2 cups of fruit–peaches, nectarines, plums, various berries–1/2 to 1 cups of sugar, or to taste–1 to 1 1/2 cups of buttermilk–a pinch of salt, a small bit of lemon, lime, or orange juice and or zest…..put it in the food processor, the fruit straight from the freezer…whir…eat immediately. The taste of summer year round.
As you can see, I cook by feel. Measurements are changeable and adaptable.
Love that suggestion!!