Mango Sorbet Recipe
Creamy, tangy, and perfectly sweet, this Mango Sorbet Recipe is a breeze to make with honey mangoes and a splash of fresh lemon.
Servings: 4 servings
Cost: $6.23
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
Notes
Note 1: Mangoes are the most important ingredient and will make the biggest difference in this sorbet! 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! Wait until the mangoes are very ripe before using (they will give slightly when gently squeezed).
Storage: Freeze any leftovers for up to 2–3 months in the freezer, but it’s truly best within a week.
Nutrition
Serving: 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