Best Mango Sorbet

Summer heat makes me crave something cold and refreshing. When it’s 90 degrees outside and the kids are asking for ice cream for the third time today, I turn to my trusty mango sorbet recipe. It’s simple, it’s sweet, and it doesn’t require an ice cream maker.

I started making this sorbet when I realized how expensive store-bought versions were getting. Plus, I can control exactly what goes into it. No weird additives or artificial flavors – just pure mango goodness. The best part? You probably already have everything you need in your kitchen right now.

Want something that tastes like summer in a bowl? This is it. Want to impress your neighbors at the next barbecue? This will do the trick. Honestly, I make a batch every week during mango season and store it in the freezer for those moments when only something cold and fruity will do.

What Kind of Mango Should I Use?

For the best mango sorbet, you’ll want to use ripe mangos that give slightly when you press them but aren’t mushy or overripe. Popular varieties like Tommy Atkins, Kent, or Honey mangos all work well for this recipe, though any sweet, ripe mango will do the trick. If your mangos are still a bit firm, let them sit on the counter for a day or two until they develop that sweet, tropical aroma. Frozen mango chunks are also a great option if fresh mangos aren’t available – just thaw them completely before using and drain any excess liquid.

Options for Substitutions

This simple sorbet recipe is pretty forgiving when it comes to swaps:

• Fresh mangos: If fresh mangos aren’t available, you can use 4 cups of frozen mango chunks – just thaw them completely first. Canned mango works too, but drain it well and reduce the simple syrup by about ¼ cup since canned fruit is already sweetened.
• Simple syrup: Don’t have simple syrup? Make your own by heating equal parts sugar and water until the sugar dissolves, then let it cool. You can also use honey or agave nectar, but start with ¾ cup and taste as you go since they’re sweeter.
• Fresh lime juice: Lemon juice works just as well if you don’t have limes on hand. You could even try orange juice for a different citrus twist, though you might want to use just 2 tablespoons since it’s milder.
• Mango variety: While any mango works, avoid substituting with other fruits entirely – the texture and freezing properties will be completely different. Stick with mangos for the best results.

Watch Out for These Mistakes While Making

The biggest mistake when making mango sorbet is using mangos that aren’t perfectly ripe, which will result in a sorbet that lacks sweetness and has a grainy texture – your mangos should give slightly when pressed and smell fragrant at the stem end.

Another common error is not chilling your mixture before churning, as warm ingredients will take much longer to freeze and can create ice crystals that ruin the smooth texture.

Don’t skip straining the mango puree through a fine-mesh sieve, especially if your mangos are fibrous, since those stringy bits will make your sorbet unpleasant to eat.

For the smoothest results, make sure to taste and adjust your simple syrup ratio before churning – overly ripe mangos might need less syrup, while less ripe ones may need a bit more to achieve the perfect balance.

What to Serve With Mango Sorbet?

Mango sorbet is perfect on its own as a refreshing dessert, but it also pairs beautifully with other tropical flavors and textures. I love serving it alongside coconut macaroons or shortbread cookies for a nice contrast between the smooth, icy sorbet and something you can bite into. It’s also amazing with fresh berries like strawberries or raspberries, which add a nice tartness that balances the sweet mango flavor. For a more elegant presentation, try pairing it with a slice of pound cake or serving it in between courses as a palate cleanser during a heavier meal.

Storage Instructions

Freeze: Your homemade mango sorbet will keep beautifully in the freezer for up to 3 months when stored in an airtight container. I like to press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming on top.

Scoop: Since sorbet gets pretty hard in the freezer, you’ll want to let it sit at room temperature for about 10-15 minutes before scooping. This makes it much easier to serve and gives you those perfect rounded scoops that look so nice in a bowl.

Make Ahead: This sorbet is actually perfect for making ahead since it needs time to freeze anyway! You can make it up to a week before you plan to serve it. Just give it a quick stir with a fork if you notice any ice crystals forming, and it’ll be good as new.

Preparation Time	10-15 minutes
Cooking Time	20 minutes
Total Time	30-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 3-4 g
• Fat: 1-2 g
• Carbohydrates: 160-180 g

Ingredients

• 4 ripe mangoes, peeled, pitted, and chopped
• 1 cup prepared simple syrup
• 3 tbsp freshly squeezed lime juice

Step 1: Blend the Mango Mixture

• 4 ripe mangoes, peeled, pitted, and chopped
• 1 cup prepared simple syrup
• 3 tbsp freshly squeezed lime juice

Place the chopped mango in a food processor and blend until completely smooth.

Add the simple syrup and freshly squeezed lime juice to taste, then continue processing until all the ingredients are fully combined and silky.

I find that blending until no mango chunks remain gives the smoothest sorbet.

Step 2: Churn and Freeze the Sorbet

• mango mixture from Step 1

Pour the blended mango mixture into your ice cream maker.

Freeze according to the manufacturer’s instructions, typically about 20 minutes, until the sorbet is firm and has a creamy, scoopable consistency.

For a firmer texture, place the churned sorbet in the freezer for an additional hour before serving.