Creamy, fresh, tangy, and sweet Mango Sorbet is easy to make with honey mangoes and a hint of fresh lemon.
Use any leftover mangoes in a creamy breakfast Mango Smoothie, a vibrant mango Salsa, or savory Mango Chicken.
Mango Sorbet
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 is everything.
It’s everything luscious, everything sweet, creamy, tangy, and everything completely indulgent tasting. We 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.
What Is Mango Sorbet Made Of?
- 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 sorbet recipe, you’ll need an ice cream maker. Here’s the one I use and love.
- 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, but you’ll arrive at a similar outcome.
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 Tips
- This recipe depends on fresh, sweet honey mangoes (also called Ataulfo). They’re in season from late February to early August.
- Add simple syrup a little at a time — I usually use 1 cup, but it depends on how sweet your mangoes are. Sorbet should be sweet, so taste and add more.
- Ripe mangoes will feel slightly soft and will smell sweet. Wait until they’re ripe for the best flavor. Here’s a quick guide on cutting them.
Storage
Mango Sorbet 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:
- Pina Colada Fruit Salad with pineapple and mango
- Fruit Salsa with cinnamon chips
- Sorbet Terrine straight from Italy
- Fruit Pizza cheesecake tart
- Chocolate Dip for Fruit only six ingredients
Mango Sorbet
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 3-1/2 cups very ripe honey/champagne mangoes 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! 🙂