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Mango Sorbet

Mango sorbet is a sunshine-yellow frozen dessert made by blending fresh or frozen mango with a quick simple syrup, then freezing for a glistening, scoopable sorbet texture. This dairy-free mango sorbet is intensely tropical with sweet-tart flavor from lime juice and zest.
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Prep Time 10 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Mango sorbet base
  • 4 cup fresh or frozen mango chunks
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 0.1 salt Pinch
  • 1 fresh mint for serving

Equipment

  • 1 saucepan
  • 1 fine mesh sieve
  • 1 ice cream maker

Method
 

Make the simple syrup
  1. Combine granulated sugar and water in a saucepan over medium heat, stirring until the sugar fully dissolves. Visual cue: the liquid should look clear with no grainy sugar spots.
  2. Cool the simple syrup completely before using. Visual cue: it should return to a cool, room-temperature state.
Blend and refine
  1. Blend fresh or frozen mango chunks with the cooled simple syrup, lime juice, lime zest, and salt until completely smooth. Visual cue: the mixture should be uniform and bright golden-orange with no mango bits.
  2. Strain the blended mixture through a fine mesh sieve for a very smooth sorbet if desired. Visual cue: a silky texture should remain after straining.
Freeze and serve
  1. Pour the mixture into a shallow freezer container and freeze for 4 hours, stirring every hour. Visual cue: it should thicken and develop a glistening icy texture as it freezes.
  2. Alternatively, churn the mixture in an ice cream maker for 20-25 minutes. Visual cue: it should look like thick, sorbet-style soft serve right after churning.
  3. Serve the mango sorbet with fresh mint. Visual cue: garnish the top right before serving for a fresh green accent.

Notes

For the smoothest scoop, blend thoroughly and strain while the mixture is still fluid. Store in an airtight container in the freezer up to 2 weeks; for best texture, let it sit 5 minutes at room temperature before scooping. Freeze yes. For a citrus-leaning twist, increase lime zest slightly instead of adding more liquid.