Mango Sorbet Recipe

Introduction

This mango sorbet is a refreshing and naturally sweet dessert perfect for warm days. Made from ripe mangoes and a touch of lime, it delivers a smooth, velvety texture that’s both light and satisfying.

Ingredients

• 2 pounds fresh mango flesh (about 4 to 5 Ataulfo or honey mangoes, or 3 large Kent, peeled and cubed)
• 3/4 cup granulated sugar
• 3 tablespoons light corn syrup
• 1/3 cup water
• 3 tablespoons fresh lime juice
• Pinch of salt
• 1 tablespoon vodka (optional, for an even softer scoop)

Instructions

1. Step 1: In a small saucepan, combine the sugar, water, and corn syrup. Bring to a simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let it cool to room temperature.
2. Step 2: In a blender, combine the mango flesh, cooled syrup, lime juice, and salt (and the vodka if using). Blend until completely smooth.
3. Step 3: Push the puree through a fine mesh sieve with a spatula, discarding the stringy fibers left behind. This gives you that velvety texture.
4. Step 4: Pour into a bowl and chill in the fridge or an ice bath until very cold, about 30°F to 40°F, a few hours or overnight.
5. Step 5: Pour the cold base into your ice cream maker and churn according to the manufacturer instructions, until it reaches a smooth soft serve consistency, usually 20 to 25 minutes.
6. Step 6: Transfer to an airtight container, press plastic wrap onto the surface, and freeze at least 2 hours, or until scoopable.
7. Step 7: Scoop into bowls or cones and enjoy!

Tips & Variations

• Use fully ripe mangoes for the best natural sweetness and flavor.
• If you don’t have light corn syrup, you can substitute with honey or agave nectar, but adjust the amount to taste.
• Adding vodka prevents the sorbet from freezing too hard, but it’s optional if serving immediately.
• For a tropical twist, add a small handful of fresh mint or basil leaves to the blender before pureeing.

Storage

Store the sorbet in an airtight container in the freezer for up to 1 week. To serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping. If stored longer, the texture may become icy, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sorbet without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes until smooth and frozen to help break up ice crystals, but the texture may be less creamy than using an ice cream maker.

Can I use frozen mango instead of fresh?

Frozen mango works well if fresh mangoes are not available. Thaw and drain any excess liquid before blending to avoid a watery sorbet.

Mango Sorbet Recipe

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★★★★★

4.9 from 102 reviews

• Author: Mariam
• Total Time: 3 hours 25 minutes
• Yield: About 6 servings 1x
• Diet: Vegan

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Description

This refreshing Mango Sorbet recipe uses ripe Ataulfo or Kent mangoes blended with a simple syrup enhanced by lime juice, delivering a naturally sweet and tangy frozen dessert. The sorbet’s velvety texture is achieved by straining the mango puree before churning it in an ice cream maker, resulting in a smooth and subtly creamy treat perfect for hot days or as a light dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds fresh mango flesh (about 4 to 5 Ataulfo or honey mangoes, or 3 large Kent mangoes, peeled and cubed)
• 3/4 cup granulated sugar
• 3 tablespoons light corn syrup
• 1/3 cup water
• 3 tablespoons fresh lime juice
• Pinch of salt
• 1 tablespoon vodka (optional, for a softer scoop)

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Instructions

1. Make the syrup: In a small saucepan, combine the sugar, water, and light corn syrup. Heat over medium heat, stirring occasionally until the sugar dissolves completely and the mixture simmers. Remove from heat and let cool to room temperature.
2. Blend the mango mixture: Add the fresh mango flesh, cooled syrup, fresh lime juice, salt, and optional vodka to a blender. Blend on high until the mixture is completely smooth and uniform in texture.
3. Strain for texture: Pour the mango puree through a fine mesh sieve using a spatula to press it through, discarding any fibrous strands to achieve a smooth, velvety sorbet base.
4. Chill the base: Transfer the strained mixture to a bowl and refrigerate or place it in an ice bath until it is very cold, reaching about 30°F to 40°F. This chilling usually takes several hours or can be done overnight.
5. Churn the sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until it attains a soft serve consistency.
6. Freeze until firm: Move the sorbet into an airtight container and press plastic wrap directly on its surface to prevent ice crystals. Freeze for at least 2 hours until firm enough to scoop.
7. Serve and enjoy: Scoop the sorbet into bowls or cones and enjoy this refreshing and naturally flavorful dessert immediately.

Notes

• Use perfectly ripe Ataulfo or Kent mangoes for the best natural sweetness and vibrant flavor.
• Vodka is optional but helps keep the sorbet scoopable by preventing it from freezing too hard.
• Chilling the sorbet base thoroughly before churning ensures a smoother texture and faster freezing.
• If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes to break up ice crystals until firm.
• For a dairy-free and vegan dessert, this recipe is naturally free of milk products.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Blending
• Cuisine: International

Keywords: mango sorbet, dairy-free dessert, vegan sorbet, frozen mango dessert, homemade sorbet, tropical dessert