Mango Sorbet

Our favorite creamy, fresh, tangy, and sweet Mango Sorbet is easy to make with honey mangoes and a hint of fresh lemon.

We love mangoes! Use any leftovers in a creamy breakfast Mango Smoothie, a vibrant mango Salsa, or this savory Mango Chicken.

Mango Sorbet

As a chocolate girl through and through, I never thought there could be a dessert that could compete with, well, anything with chocolate, but I was wrong. This Mango Sorbet is everything.

It’s everything luscious, everything sweet, creamy, tangy, and everything completely indulgent tasting. We seriously can’t get enough of it!

And while there are a few steps and a bit of waiting until you’re in mango heaven, the overall process is fairly simple and straightforward.

What is mango sorbet made of?

• Mangoes (of course!). Naturally, this is the most important ingredient and will make the biggest difference between mediocre sorbet and sorbet that blows you away! I recommend champagne/honey mangoes (also called Ataulfo mangoes) for this recipe. They’re sweeter and much creamier than regular mangoes. Plus, they don’t have the typical fibers throughout so you won’t have to strain the mixture — score!
• Simple syrup. Simple syrup is a common ingredient in mocktails and cocktails, and it’s also great in this sorbet! It’s equal parts water and white granulated sugar dissolved (in a pan on the stovetop) to create a thick syrup. Make a big batch; it can store for weeks in a bottle in the fridge! The good thing about simple syrup is that the sugar doesn’t settle out of the mixture.
• Lemon juice. This is a great balancing ingredient in the sorbet and we rely on its acidity. If you don’t love lemon, use lime juice instead.
• Corn syrup. This is the “secret” that keeps this sorbet soft and glossy — adding corn syrup means your sorbet won’t get icy after being frozen.
• Salt. Seemingly a strange ingredient in a fruity dessert, but a very small amount goes a long way. We add it as a balancing ingredient that will emphasize the flavors in this sorbet.

Ice Cream Maker

• For this sorbet recipe, you’ll need an ice cream maker. Here’s the one I use and love. 
• If you’re determined to try this recipe without an ice cream maker, here’s the method for that. The consistency isn’t quite the same, and it’s a lot of extra work, but you’ll arrive at a similar outcome.

Mango Sorbet Tips

• This recipe all comes down to the mangoes! Use the freshest, ripest, and sweetest honey mangoes and you’ll be in love with this treat! Honey mangoes are in season from late February to early August. They’re sometimes labeled Ataulfo mangoes.
• Add simple syrup gradually and to taste. We typically like 1 cup of the simple syrup in this mango sorbet, but it will depend on how sweet your mangoes are and how sweet you like sorbet. Keep in mind that sorbet is meant to be pretty sweet! Taste the mixture out of the blender and add more simple syrup if desired. You can always add, but can’t take away.
• To tell if the mangoes are ripe, gently squeeze the fruit. If they’re ripe, they will give slightly. The fruit will also smell very fragrant. Wait to make this sorbet until the mangoes are at peak ripeness for the best flavor. Here’s a quick and helpful visual guide on how to cut a mango.

Mango Sorbet FAQs

More Fruity Treats:

• Pina Colada Fruit Salad with pineapple and mango
• Fruit Salsa with cinnamon chips
• Mini Fruit Tart in sugar cookie cups
• Fruit Pizza cheesecake tart
• Chocolate Dip for Fruit only six ingredients

SaveSaved Pin Print

5 from 4 votes

Mango Sorbet

By Chelsea Lords

Our favorite creamy, fresh, tangy, and sweet Mango Sorbet is easy to make with honey mangoes and a hint of fresh lemon.

Prep Time: 45 minutes minutes

Churning Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 cup white, granulated sugar
• ▢ 1 cup water
• ▢ 3 and 1/2 cups very ripe honey/champagne Mangoes also called Ataulfo mangoes
• ▢ 1 tablespoon freshly squeezed lemon juice
• ▢ 2 tablespoons corn syrup
• ▢ 1/8 teaspoon fine sea salt
• ▢ Optional: toasted coconut flakes for topping or fresh mint

Instructions 

• SIMPLE SYRUP: Combine the sugar and 1 cup water in a small pot over medium-high heat. Heat and stir until completely smooth. Remove from the heat and set aside to cool. (You may not use all this simple syrup in this sorbet, but it stores well in the fridge and is a great addition to mocktails and cocktails -- or more mango sorbet! 🙂 )
• BLEND: Peel the mangoes. Cut the halves from the pit and coarsely chop each half. The mangoes should be very ripe and easy to coarsely chop. Add to a blender along with the lemon juice, corn syrup, and fine sea salt. Start with adding just 1 cup of the prepared simple syrup to the blender. (Add less if you prefer less sweetness; it really depends on how sweet the mangoes are and personal preference. Just keep in mind that sorbet should be sweet!) Blend until smooth. Taste and add more simple syrup if desired. (We typically stick with just 1 cup added.) Blend again if you add more. Cover the mixture and chill in the fridge for 1-2 hours or until thoroughly chilled.
• ICE CREAM MAKER: Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. It takes about 30 minutes for my ice cream maker to reach a perfect sorbet consistency.
• ENJOY: Enjoy immediately out of the machine, topped with some sweetened coconut flakes or fresh mint if desired. For firmer sorbet, transfer from machine to an air-tight container and freeze.
• STORAGE: Freeze any leftovers for up to 2-3 months in the freezer, but it's truly best within a week.

Video

Recipe Notes

Note 1: Mangoes: Naturally, this is the most important ingredient and will make the biggest difference between mediocre sorbet and sorbet that blows you away! I recommend champagne/honey mangoes (also called Ataulfo mangoes) for this recipe. They’re sweeter and much creamier than regular mangoes. Plus, they don’t have the typical fibers throughout, so you won't have to strain the mixture -- score! Wait until the mangoes are very ripe before using. To tell if the mangoes are ripe, gently squeeze the fruit. If they're ripe, they will give slightly. 

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 80g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 248mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1562IU | Vitamin C: 54mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!