Easy Mango Sorbet

This mango sorbet recipe has an irresistibly creamy texture and a sweet and fruity taste! The ultimate quick and easy dessert.

Here’s a quick, easy, and extremely delicious dessert that everyone will love: Mango sorbet! It’s irresistibly creamy and frosty, with a pure essence of honeyed tropical mango and a hint of lime on the finish. It’s so refreshing, and there’s hardly anyone who would disagree (at least in our research!). Both kids and adults love it and it works for almost any diet. Even better: Fading in only takes a few minutes!

Ingredients for the mango sorbet

The mango sorbet is Then easy to make at home so you can skip the store bought stuff. You only need a handful of ingredients and a blender. If you have one, an ice cream maker comes in handy too: but we also have an option without buttermilk! Here’s what you need:

• Frozen mangoes (or fee; see variation below)
• lime juice
• Sugar
• Water

No opt out versus opt out

All you have to do is mix the ingredients together! (See the recipe below for full instructions.) But here’s the great part: you can eat it right after mixing it up if you like! It already has a sherbet-like texture at this point due to the frozen fruit. Here’s what you need to know:

• Sherbet without butter: Enjoy the sorbet immediately after mixing. It has a fluffy texture that melts pretty quickly, but it works! However, it will not make the nice balls as you see in the picture. You need an ice cream maker for that!
• Stir for 15 minutes: For the best sorbet texture, place the mango sorbet in an ice cream maker and toss for 15 minutes until frosty and creamy.

Variation: Use fresh mangoes

You can also make this mango sorbet with fresh mangoes! Dicing mangoes sufficiently takes some time, but if you have fresh ones on hand, it’s worth it! Substitute 3 cups diced mangoes for 1 pound of frozen mangoes and use ½ cup ice to mix instead of ¾ cup water. Then freeze in an ice cream maker!

Invest in an ice machine

An ice cream maker is the best tool for working with sorbet! It’s a great investment and you can use it to make sorbets and ice creams (such as strawberry, lemon, lime, raspberry, pineapple, peach or watermelon sorbet) all year round. Here it is 2 liter ice machine we use. It’s also a great gift idea! Use it as a housewarming gift or a fun surprise for ice cream lovers. We’ve had ours for years and it’s holding up well.

Preliminary information on the preparation and storage of mango sorbet

When it comes to mango sorbet, homemade sorbet is better the day it is made. Straight out of the ice cream maker, the texture is ultra creamy and frosty. If you freeze it overnight it will become very firm. Here are some tips for working with leftovers:

• Line the storage container with parchment paper. This prevents the sorbet from freezing to the edges of the container and makes it easier to defrost.
• Prepare the mango sorbet up to 2 hours in advance. It will start to freeze at the edges of the container, so stir well before serving.
• Keep leftovers for 1 week, but thaw at room temperature for 20-30 minutes. Leave the container on the counter until it has thawed slightly. You can also give a few pulses in a blender or food processor to revitalize the texture: however, we’ve found the texture holds up fairly well. However: don’t expect it to look like a store-bought mango sorbet that stays softer in the freezer.

More mango recipes

Mango is a sunny fruit that goes well with both sweet and savory preparations! Here are some popular mango recipes:

This mango sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.