Home > Desserts > Mango Sorbet Mango Sorbet July 30, 2014 | 30 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious and fresh mango sorbet Number 1 tip I recommend champagne mangoes (also called Ataulfo mangoes) for this sorbet. They’re sweeter and much creamier than regular mangoes. Plus they don’t have the typical fibers throughout so you won’t have to strain the mixture. More fruity treats: Pina Colada Fruit Salad Fruit Salsa with cinnamon chips Mini Fruit Tart in sugar cookie cups Fruit Pizza cheesecake tart Chocolate Dip for Fruit 6 ingredients FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mango Sorbet 5 from 3 votes - Review this recipe A delicious and fresh mango sorbet SAVE TO RECIPE BOX Print Recipe Mango Sorbet 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious and fresh mango sorbet Course Dessert Cuisine American Keyword Mango Pineapple Sorbet Recipe Prep Time 15 minutes Cook Time 30 minutes Chilling Time 2 hours Total Time 2 hours 45 minutes Servings 4 Cost $3.23 Ingredients1 cup white sugar1 cup water3 and 1/2 cups very ripe chopped HONEY mangoes1 tablespoon freshly squeezed lemon juice2 tablespoons corn syrup1/8 teaspoon fine sea salt InstructionsSIMPLE SYRUP: combine the 1 cup white sugar and 1 cup water in a small pot over medium high heat. Heat and stir until completely smooth. Remove from the heat and set aside to cool.BLEND: peel the mangoes. Cut the halves from the pit and coarsely chop each halve. The mangoes should be very ripe and easy to quickly coarsely chop. Add to a blender along with the 1 tablespoons lemon juice, 2 tablespoons corn syrup, and 1/8 teaspoon fine sea salt. Start with adding just 1 cup of the prepared simple syrup to the blender (or add less if you're worried about sweetness; it really depends on how sweet the mangoes are, but sorbet should be sweet!) Blend until smooth. Taste and decide if you'd like more simple syrup. Blend again if you decide to add more. Cover mix and chill in the fridge for 1-2 hours or until chilled.ICE CREAM MAKER: Pour mixture into and freeze in an ice cream maker according to manufacturer's directions. It took about 30 minutes in my ice cream maker to reach a perfect sorbet consistency.ENJOY: Enjoy immediately out of the machine topped with some sweetened coconut flakes if desired.If you want it for later, transfer to an airtight container and freeze in the freezer. Also, freeze any leftovers. Recipe NotesThe cook time refers to the freezing time in an ice cream maker. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.