Home > Desserts > Mango Sorbet Mango Sorbet July 30, 2018 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 TIPDepending 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 FAQs1How do you make smooth sorbet?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. 2What can you add to sorbet?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. 3How do I stop my sorbet from getting too hard? 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! 4What's the difference between gelato and sorbet?The main difference is in the ingredients used. Sorbet is a combination of water, sugar, and fruit. Gelato combines milk/cream and sugar. Gelato is creamier, while sorbet is icier. 5Are sorbets healthy?Sorbets are still a treat, and are high in sugar. That said, it is lower in fat (and usually calories) than ice cream. If you avoid dairy products, sorbet is a good choice for a treat! 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 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 4 votes - Review this recipe Our favorite creamy, fresh, tangy, and sweet Mango Sorbet is easy to make with honey mangoes and a hint of fresh lemon. SAVE TO RECIPE BOX Print Recipe Mango Sorbet 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite creamy, fresh, tangy, and sweet Mango Sorbet is easy to make with honey mangoes and a hint of fresh lemon. Course Dessert, Vegetarian Cuisine American, Vegetarian Keyword Mango Pineapple Sorbet Recipe Prep Time 45 minutes Churning Time 30 minutes Total Time 1 hour 15 minutes Servings 4 servings Calories 312kcal Cost $6.23 Ingredients1 cup white, granulated sugar1 cup water3 and 1/2 cups very ripe honey/champagne Mangoes also called Ataulfo mangoes1 tablespoon freshly squeezed lemon juice2 tablespoons corn syrup1/8 teaspoon fine sea saltOptional: toasted coconut flakes for topping or fresh mint InstructionsSIMPLE SYRUP: Combine the 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. (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! 🙂 )BLEND: 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 the lemon juice, corn syrup, and fine sea salt. Start with adding just 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. (We typically stick with just 1 cup added.) Blend again if you add more. Cover the mixture and chill in the fridge for 1-2 hours or until thoroughly chilled.ICE CREAM MAKER: 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: 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 air-tight container and freeze.STORAGE: Freeze any leftovers for up to 2-3 months in the freezer, but it's truly best within a week. Recipe NotesNote 1: Mangoes: 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! Wait until the mangoes are very ripe before using. To tell if the mangoes are ripe, gently squeeze the fruit. If they're ripe, they will give slightly. Nutrition FactsServing: 1serving | Calories: 312kcal | Carbohydrates: 80g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 84mg | Potassium: 248mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1562IU | Vitamin C: 54mg | Calcium: 20mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.