Mango Sorbet
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This mango sorbet recipe couldn’t be easier! So flavorful & refreshing. Make it in an ice cream maker, blender, Ninja creami, or by hand.
Today’s recipe is so sweet, summery, and refreshing!
Mango sorbet.
It’s gotta be the most popular sorbet flavor in all the land! How could it not be? Mangoes are utterly scrumptious!
They have a tropical flavor like nothing else, and this easy mango sorbet recipe really shines a spotlight on them. It’s the perfect vehicle!
Plus it’s a no-bake dessert recipe, which we all could use a few more of with the temperatures the way they have been! Who wants to have to reach into a hot oven in this heat?!
If you’re interested in more of this type of recipe, be sure to check out our lemon possets, coconut cream pie, and no-bake chocolate cheesecake!
Table of Contents
- What is mango sorbet?
- Why this is the best mango sorbet recipe
- What does mango sorbet taste like?
- Ingredients
- Special equipment
- How to make mango sorbet
- How to serve mango sorbet
- Expert tips
- Frequently asked questions
- A few more of our best ice cream and sorbet recipes
What is mango sorbet?
Sorbet is a lot like ice cream, but without the cream!
It’s icy-cold, scoop-able, and sweet. Mostly it’s made with fruit, but I’ve seen it with other flavors too like chocolate or root beer.
This recipe is made with mango, which is a tropical fruit that I absolutely adore. You mix up the base, then run it through an ice cream machine (there are other methods too, listed below!), transfer it to the freezer, and scoop to your heart’s content!
Why this is the best mango sorbet recipe
- Tastes amazing: So sweet and intensely mango-ey!
- Few ingredients: Just 2, in fact.
- Easy to make: Only a few minutes of active time, the rest is just waiting for it to freeze.
- Versatile: I’ve got easy instructions for making this in an ice cream maker, blender, Ninja creami, or by hand.
What does mango sorbet taste like?
This recipe comes out sweet and so fruity. The flavor of mango is very prominent and it’s lush and juicy-tasting.
If you’ve never had a mango before I think it tastes like a cross between a peach and a pineapple, but with the texture of a papaya or melon.
Ingredients
Mango: You can use fresh or frozen mango chunks for this recipe.
Sugar: Granulated sugar sweetens the sorbet but also allows it to freeze to the right consistency for easy scooping.
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Food processor: For mango sorbet with bits of fruit running all throughout, or a blender if you prefer a smoother texture.
- Ice cream maker: If you don’t have one, I’ve got instructions below for 2 other methods!
How to make mango sorbet
This easy recipe comes together in just 3 simple steps.
Step 1: Puree
Toss your mango and sugar into a food processor or blender and puree it.
I chose to use frozen, thawed mango chunks and a food processor, and my mango sorbet came out with little bits of fruit in it, which I like!
But if you prefer a smoother consistency, you’ll probably want to use a blender instead.
Step 2: Churn
Next just pour the liquid into your ice cream maker (make sure you’ve chilled the canister overnight) and turn it on. (Keep scrolling for other methods if you don’t have an ice cream maker!)
Most machines will get it to “soft-serve” consistency after about 20 to 40 minutes, but follow the manufacturer’s instructions just to be sure!
Step 3: Freeze
Once the texture is right, it’s just a matter of transferring it to a freezer-friendly container and letting it freeze solid so you can scoop it!
How to serve mango sorbet
Dish this out into individual bowls or pile it on an ice cream cone!
You can enjoy this treat for dessert or for a snack.
It’s best served icy-cold, straight from the freezer.
Expert tips
Prep: Don’t forget to place the canister of your ice cream maker in the freezer the night before you plan to make your sorbet.
Fresh or frozen: If you can get really good fresh mangoes where you live, then I’m jealous! You should definitely use them. Where I live, frozen mango chunks are the best-tasting and most economical option. I let them thaw before pureeing them. But if your blender is powerful enough, you might be able to use them straight from the freezer.
Season: If you’d like, you can add other ingredients to this recipe to amp up the flavors! Think about adding a pinch of salt, a squeeze of fresh lime, or a sprinkling of chili powder or Tajin.
Frequently asked questions
Then I’ve got a few other options for you:
1) Mango Sorbet in a Blender or Ninja Creami: Use frozen mango chunks and puree them with the sugar. You may need to add a little liquid to them. Water, coconut water, or fruit juice would be good. After blending, it should be slushy. Eat it as is or freeze the slush until scoop-able.
2) Mango Sorbet by Hand: Technically it would be a granita rather than a sorbet, but if you pour the puree into a dish and place it in the freezer, scraping it with a fork every 30 minutes or so, you will have something very similar in around 4 hours total.
You can and you absolutely should plan ahead. It will take a few hours for the sorbet to freeze to a scoop-able consistency like you see here.
Cover it tightly, and this should last for a month or two in the freezer.
This recipe makes around 6 servings.
The nutritional info below is for 1/6th of the batch.
A few more of our best ice cream and sorbet recipes
As an amazon associate I earn from qualifying purchases.
Mango Sorbet
Ingredients
- 2 pounds (907.18 g) mango, (fresh or frozen and thawed) peeled, pitted, and roughly chopped
- 1 1/2 cups (300 g) sugar
Instructions
- Freeze the canister of an ice cream maker overnight.*
- Place the mango and sugar in the bowl of a food processor or blender and puree to desired texture.
- Pour the mixture to the ice cream maker and churn until it's the consistency of soft-serve (approx. 30 minutes).
- Transfer to a freezer-safe container and freeze until hard.
This is easy and nice.
I don’t like eating sugar, what else can I substitute it with?
Hey Yinyinlola! You can use any type of sweetener that subs 1:1 for sugar. Good luck and enjoy!