Our favorite creamy, fresh, tangy, and sweet Mango Sorbet is easy to make with honey mangoes and a hint of fresh lemon.
We love mangoes! Use any leftovers in a creamy breakfast Mango Smoothie, a vibrant mango Salsa, or this 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 (of course!). Naturally, this is the most important ingredient and will make the biggest difference between mediocre sorbet and sorbet that blows you away! I recommend champagne/honey mangoes (also called Ataulfo mangoes) for this recipe. 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 — score!
- Simple syrup. Simple syrup is a common ingredient in mocktails and cocktails, and it’s also great in this sorbet! It’s equal parts water and white granulated sugar dissolved (in a pan on the stovetop) to create a thick syrup. Make a big batch; it can store for weeks in a bottle in the fridge! The good thing about simple syrup is that the sugar doesn’t settle out of the mixture.
- Lemon juice. This is a great balancing ingredient in the sorbet and we rely on its acidity. If you don’t love lemon, use lime juice instead.
- Corn syrup. This is the “secret” that keeps this sorbet soft and glossy — adding corn syrup means your sorbet won’t get icy after being frozen.
- Salt. Seemingly a strange ingredient in a fruity dessert, but a very small amount goes a long way. We add it as a balancing ingredient that will emphasize the flavors in this sorbet.
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
Depending on personal preference, and the ice cream maker used, the timing for the Mango Sorbet to be set up will vary. If the sorbet is still too soft for you after being churned, you can transfer the contents into an airtight container and freeze until further thickened. Note that freezing the sorbet too long will end up with an icier, less-creamy dessert.
Mango Sorbet Tips
- This recipe all comes down to the mangoes! Use the freshest, ripest, and sweetest honey mangoes and you’ll be in love with this treat! Honey mangoes are in season from late February to early August. They’re sometimes labeled Ataulfo mangoes.
- Add simple syrup gradually and to taste. We typically like 1 cup of the simple syrup in this mango sorbet, but it will depend on how sweet your mangoes are and how sweet you like sorbet. Keep in mind that sorbet is meant to be pretty sweet! Taste the mixture out of the blender and add more simple syrup if desired. You can always add, but can’t take away.
- To tell if the mangoes are ripe, gently squeeze the fruit. If they’re ripe, they will give slightly. The fruit will also smell very fragrant. Wait to make this sorbet until the mangoes are at peak ripeness for the best flavor. Here’s a quick and helpful visual guide on how to cut a mango.
Mango Sorbet FAQs
Using a good ice cream maker is one of the biggest determining factors to getting smooth, luscious sorbet.
The corn syrup addition is also important for getting a smooth consistency.
And finally, using the right type of mangoes will ensure sorbet smoothness. Honey/champagne mangoes don’t have the same fibers that regular mangoes do.
For a fancier dessert, consider making 2-3 different flavors of sorbet and alternating scoops of different flavors in a bowl.
Sorbet also goes really well with a scoop of good creamy vanilla bean ice cream (similar to this sorbet terrine recipe!)
Garnishing the sorbet with fresh fruit/berries and/or fresh mint makes a nice presentation.
Sweet biscuits or shortbread cookies go nicely served on the side.
- Adding the corn syrup prevents the sorbet from freezing solid
- A little bit of alcohol will also ensure against a rock-solid sorbet (alcohol won’t freeze). So if you like a sweet dessert wine, here’s a good place to add some!
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
- Mini Fruit Tart in sugar cookie cups
- Fruit Pizza cheesecake tart
- Chocolate Dip for Fruit only six ingredients
Mango Sorbet
Equipment
- Small pot
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! 🙂