Mango Sorbet

Naturally creamy mango sorbet, with fresh mangos, lime juice, simple syrup.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated February 05, 2021
Elise Bauer
Mango Sorbet
Elise Bauer

Mango, lime, sugar. These ingredients are just destined to be together in a sorbet! A perfect way to cool down on a hot day.

Sweet mangoes have a rich and creamy texture that balance beautifully with bright tart lime juice.

The problem you can encounter when making homemade sorbet is that it can become hard and icy if stored for any period of time.

The mango helps a bit with this, but if you don't plan to eat the sorbet right away, it really makes a difference to add a couple tablespoons of some sort of high alcohol content liquor to the sorbet. The lower freezing temperature of the alcohol keeps the sorbet from getting too icy.

Mango Sorbet
Elise Bauer

If you don't want to use alcohol, you can add a couple tablespoons of corn syrup. It won't be as effective as alcohol to prevent iciness, but it will help.

We are also starting with a simple syrup to make our sorbet. Sugar crystals attract other sugar crystals, so if you dissolve them first in water to make your sorbet, you have less chance of them quickly crystallizing.

Mango Sorbet

Prep Time 25 mins
Chilling and processing 90 mins
Total Time 115 mins
Servings 8 servings
Yield 1 quart

Ingredients

  • 1 cup sugar

  • 1 cup water

  • 3 ripe mangos (about 2 1/2 pounds)

  • 3 tablespoons lime juice

  • Pinch salt

  • 2 tablespoons tequila, rum, or vodka (optional) OR 2 tablespoons light corn syrup

Method

  1. Make simple syrup:

    Heat the sugar, salt, and water in a medium saucepan until the sugar and salt have completely dissolved. Set aside to cool.

  2. Prep mango:

    Use a vegetable peeler to peel the outside peel of the mangoes. Then cut the flesh away from the large flat white seed in the center of the mango. Discard the seed and peel. Rough chop the mango flesh. You should have about 3 1/2 to 4 cups of chopped mango.

  3. Blend mango, simple syrup, lime juice:

    Put the mango pieces, simple syrup, and lime juice into a blender. Blend until completely smooth.

  4. Chill:

    Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

  5. Process in ice cream maker:

    When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila, rum, vodka (if using) or corn syrup.

    Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions.

  6. Freeze until firm:

    Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

Links:

How to make ice cream without an ice cream maker - tips from David Lebovitz

Tips for making your ice cream softer - more tips from David Lebovitz

Mango Sorbet from Serious Eats

Lime Mango Sorbet
Elise Bauer
Nutrition Facts (per serving)
175 Calories
0g Fat
45g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 175
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Total Sugars 41g
Protein 1g
Vitamin C 44mg 221%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 214mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.