Nothing beats the heat like a refreshingly frosty mango sorbet!
Made with just four ingredients, it’s the healthy-ish pick-me-up you’ll crave all summer.
Bursting with sweet tropical goodness and a hint of lime, mango sorbet is simply irresistible. And it’s also easy to make!
There’s no ice cream maker required. All you need is a blender, a saucepan, and a freezer-safe container.
Treat yourself and your family to this no-churn mango sorbet!
Ingredients for Mango Sorbet
This refreshing mango sorbet recipe requires just four basic ingredients. So it’s a simple, dairy-free frozen dessert.
Here’s the list of ingredients:
- Sugar – For extra sweetness. Regular granulated sugar is what I use.
- Water – To dissolve the sugar.
- Mango – The riper the mangos, the better the flavor. So be sure to select the freshest, ripest mangos possible.
- Limes – A squeeze of fresh lime juice enhances the flavor. I highly recommend not skipping it. It really makes the sorbet pop!
How to Make Mango Sorbet
Homemade sorbet is even easier to make than ice cream. There’s no fancy equipment required, either.
All you need are some everyday kitchen tools and these steps:
1. Dissolve the sugar. In a small saucepan, dissolve the sugar in water until clear, stirring continuously.
2. Puree the mango. Blend the mango cubes until smooth. Add the cooled sugar syrup and lime juice. Blend.
3. Transfer to a container. Pour the mixture into a freezer-safe container and cover.
4. Freeze. Freeze for 5 hours or overnight. Enjoy!
Recipe Tips and Variations
No matter your skill level, you can make this sorbet! But there is a slight learning curve.
Don’t worry, I’ve included these tips to help:
- Take an ice cream maker shortcut. Pour the cooled mixture into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
- Freeze your bowl. If using an ice cream maker, freeze the bowl. Ensure it’s frozen solid (at least 12 hours in the freezer) before churning. If the bowl isn’t cold enough, the sorbet won’t set properly.
- Dip your scoop. For easier scooping, dip your ice cream scoop into hot water when serving.
- Freeze the container. I highly recommend freezing your sorbet container before transferring the dessert. It will help it set even faster.
- Adjust the sweetness. Everyone’s taste for sugar is a little different. So use more or less sugar to satisfy your sweet tooth.
- Go au naturel. Instead of sugar, you could try using honey, agave, or even maple syrup.
- Do a taste test. Do you need more sugar? How about more lime? I recommend tasting before you freeze. That way, you can dial in the flavor to taste.
Give it a twist! Swirl mango sorbet with raspberry sorbet or coconut sorbet. It’ll give it a fun fruity contrast you’ll love.
Make-Ahead and Storage Tips
Mango sorbet is a great make-ahead frozen dessert to keep stashed in the freezer. It’s super refreshing and light, making it ideal for a hot day.
Just note it will harden overnight. So you may want to let it thaw on the counter for about 10 minutes. This will make scooping easier.
To Make-Ahead: Follow the directions and freeze the sorbet 2 hours in advance. The sorbet will partially freeze and be easy to scoop.
To Freeze: Store mango sorbet in an air-tight container in the freezer for up to 1 month. Be sure to place plastic wrap on top of the sorbet before sealing the container. This will help prevent ice crystals from forming.
More Mango Recipes
Mango Milkshake
Quick Mango Smoothie
Frozen Mango Daiquiri
Best Mango Bread
Mango Habanero Chicken Wings
Mango Sorbet
6
servings10
minutes10
minutes150
kcal5
hoursFresh mango sorbet is light, fruity, and refreshing. Made with just 4 ingredients, it’s a simple treat you can feel good about.
Ingredients
1/2 cup sugar
1/2 cup water
3 large ripe mangos, peeled, pitted, and cubed
Juice of 1 lime
Instructions
- In a small saucepan over medium heat, dissolve the sugar in water. Stir until completely clear, then allow to cool.
- Puree the mango cubes in a blender until smooth. Add the cooled sugar syrup and lime juice. Blend again until creamy.
- Pour the mixture into a shallow, freezer-safe container and cover with plastic wrap.
- Freeze overnight or for a minimum of 5 hours.
- Serve and enjoy!
