Creamy, fresh, tangy, and sweet, this Mango Sorbet Recipe is made with honey mangoes and a splash of fresh lemon.
author’s note
The Sorbet That Stole My Chocolate-Loving Heart!
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 recipe is everything.
It’s everything luscious, everything sweet, creamy, tangy, and everything completely indulgent tasting. I 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.
Mango Sorbet Recipe Ingredients
- Mangoes: Use champagne/honey mangoes (also called Ataulfo) — they’re sweeter, smoother, and don’t have those stringy bits, so no need to strain.
- Simple Syrup: Just sugar and water, boiled until the sugar melts.
- Lemon Juice: Adds a little tang and balances the sweetness. Lime juice works.
- Corn Syrup: This keeps the sorbet soft and smooth — no icy texture.
- Salt: Just a tiny bit makes the other flavors pop. Small but powerful.
Ice Cream Maker
- For this mango sorbet recipe, you’ll need an ice cream maker. Here’s the one I use.
- 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.
Quick Tip
Churn time depends on your machine and how firm you like it. If it’s still too soft, pop it in a sealed container and freeze until firmer. Just don’t freeze it too long — it can get icy.
Mango Sorbet Recipe Tips
- This recipe uses fresh, sweet honey mangoes (Ataulfo), in season from late February to early August.
- Add simple syrup gradually. I usually use 1 cup, but adjust based on how sweet your mangoes are. Sorbet should taste sweet, so give it a taste and add more if needed.
- Ripe mangoes should feel slightly soft and smell sweet. Wait until they’re ripe for the best flavor. Here’s how to cut them.
Storage
Mango Sorbet Recipe Storage
After making Mango Sorbet, put it into a container that seals tight. Press some plastic wrap right on top of the sorbet to keep ice from forming. Close the container and put it in the freezer. It tastes best if you eat it within a week, but you can keep it for up to 2 to 3 months.
More Fruity Treats:
Snacks
Easy Fruit Salsa Recipe
Desserts
Sorbet Terrine
Desserts
Fruit Pizza Recipe
Desserts
Chocolate Fruit Dip
Mango Sorbet Recipe
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 3-1/2 cups honey mangoes very ripe, also called Ataulfo mangoes
- 1 lemon
- 2 tablespoons corn syrup
- 1/8 teaspoon fine sea salt
- Toasted coconut flakes or fresh mint, for topping, optional
Instructions
- Combine the sugar and 1 cup water in a small pot over medium-high heat. Heat and stir until completely smooth. Remove from 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!)
- 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 1 tablespoon lemon juice, corn syrup, and salt. Start with adding 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. (I typically stick with just 1 cup.) Blend again if you add more. Cover the mixture and chill in the fridge for 1–2 hours or until thoroughly chilled.
- 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 immediately out of the machine, topped with some sweetened coconut flakes or fresh mint if desired. For firmer sorbet, transfer from machine to an airtight container and freeze.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, mango with any other fruit is incredible, I am fond of mango and walnuts with honey on the top of it.
Thanks
ok, this is the most beautiful sorbet I have ever seen. simply beautiful. love this!
Mango awesomeness!!
Yum!
Thanks Meg! 🙂
I have been dyyyinggg for an ice cream maker! I have no space for one, though. Haha. This sorbet looks incredible! I love those tropical flavors and that sorbets are actually healthy!
this sorbet sounds so refreshing!
That looks so refreshing. I love sorbet.
Thanks Melanie! 🙂