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    Home » Dessert

    Mango Sorbet

    Published: Jul 5, 2020 · Modified: Oct 27, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This mango sorbet is made with fresh or frozen mango, sugar, honey, and a tiny pinch of cayenne. It's a delicious, dairy-free summertime treat!

    This mango sorbet is made with fresh or frozen mango, sugar, honey, and a tiny pinch of cayenne. It's a delicious, dairy-free summertime treat!

    Mango Sorbet in Bowls.

    It's MANGO season!

    And I know I say this about a lot of things, but mango season is one of the best seasons.

    If you've been following along on my Instagram stories, you know that last week a friend gave me an incredible amount of mangoes.

    Really, so many mangoes.

    Ataúlfo mangoes ( young, baby, yellow, honey, Adaulfo, Adolfo, or Champagne mango).
    Ataúlfo mangoes

    After just one look at the mangoes, I knew what had to happen.

    Mango sorbet. And then also mango frozen yogurt, mango popsicles, and mango habanero salsa.

    But first, the sorbet.

    You see, I've been buying premade mango sorbet from Trader Joe's lately, and it's my favorite.

    Right away, I turned to one of my favorite cookbooks for ideas.

    This recipe is adapted from a pineapple sorbet recipe in the book Jeni's Splendid Ice Creams at Home. If you love Jeni's ice cream, check out my other Jeni's-inspired desserts: strawberry cheesecake ice cream, chocolate mint ice cream, watermelon sorbet, and beer ice cream.

    Should I Use Frozen or Fresh Mango for Sorbet?

    Either.

    If you're using frozen mango, you'll need to let it partially thaw before blending it.

    You'll be blending the mango without adding liquid, and if you keep it frozen, your blender will struggle (or likely, just refuse) to blend.

    How to Cut a Mango

    If you bought fresh mango, you should know that mango is a type of stone fruit. And that means there's a stone in the center.

    Unlike peaches, apricots, and avocados, the stone inside a mango is not round. Instead, it's long and narrow.

    Mango peel is thick and bitter. Don't eat it.

    Here's how I cut a mango.

    First, I cut around the mango stone.

    Place the mango on its back, so that the narrow part of the mango is parallel with your knife. Place your knife just right of center, and cut straight down.

    Cut Around the Mango Pit.
    Cut Around the Mango Stone

    Repeat on the other side (just left of center).

    Use a soup spoon to scoop the mango out of the two halves.

    Scoop Out The Mango Halves.
    Scoop Out The Mango Halves

    Finally, cut the remaining fruit off of the stone, and then cut away the peel.

    Cut Mango Off the Stone.
    Cut Mango Off the Stone

    When I'm cutting several mangoes, I like to use the pit and peels to make fruit vinegar.

    Do I Really Need an Ice Cream Maker for Mango Sorbet?

    This is a traditionally prepared sorbet recipe, and yes, it does require an ice cream maker.

    I use this Cuisinart ice cream maker with a freezer bowl.

    If you don't have an ice cream machine, I recommend making this berry granita instead.

    Can I Use Less Sugar?

    No.

    Sorbet is primarily made from just two ingredients: fruit and sugar.

    The sugar doesn't simply make sorbet sweeter, it also lowers the freezing point of the fruit and makes it creamy and scoopable.

    Without the sugar, you'll end up with a block of frozen fruit purée.

    How to Make Mango Sorbet

    Start by blending the mango into a purée.

    Blend the Mango.
    Blend the Mango

    Next, make a simple syrup.

    For the syrup, use sugar, honey, cayenne, and just a tiny bit of water.

    The honey makes the sorbet more scoopable.

    The cayenne adds just a little kick of spice that you'll notice as the sorbet slides down your throat. If you prefer, you can skip the cayenne.

    Add the syrup ingredients to a small pot, and heat until the sugar melts.

    Heat Water, Sugar, Honey + Cayenne.
    Heat Water, Sugar, Honey + Cayenne

    Remove it from the heat, and pour it into the blender with the mango.

    Blend again.

    Add the Syrup to the Puree + Blend.
    Add the Syrup to the Mango + Blend

    Chill the mango mixture until it's cold to the touch, and then pour it into your ice cream machine.

    Churn the sorbet until it looks like soft whipped cream.

    Pour Into an Ice Cream Maker.
    Pour Into an Ice Cream Maker

    Scoop the sorbet out of the ice cream maker and into a container to freeze.

    I recommend buying a few homemade ice cream containers if you're making sorbet or ice cream regularly.

    Harden Mango Sorbet in the Freezer.
    Harden Mango Sorbet in the Freezer

    Once the sorbet freezes, scoop into bowls and enjoy this delicious taste of summer!

    Mango Sorbet in Bowls.
    Mango Sorbet in Bowls
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Mango Sorbet

    This mango sorbet is made with fresh or frozen mango, sugar, honey, and a tiny pinch of cayenne. It's a delicious, dairy-free summertime treat!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Cooling + Freezing Time:5 hours hrs
    Total Time5 hours hrs 25 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 10 people (½ cup scoop each)
    Calories: 174kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    2 Months
    Prevent your screen from going dark

    Equipment

    • ice cream maker
    • blender (I use this one)

    Ingredients

    • 3 pounds mangoes (whole) ~3 cups diced mango. If using frozen mango estimate by volume
    • ¾ cup sugar
    • ⅓ cup honey
    • 1 ½ ounces water 3 tablespoons
    • ¼ teaspoon cayenne (optional)

    Instructions

    • Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).
    • For whole mangoes:
      Prepare mango by peeling and removing the pit.
      For frozen prepared mango:
      Allow mango to partially thaw before proceeding. (Your blender will struggle with the next step if the mango is frozen.)
      Scoop Out The Mango Halves
    • Add mangoes to a blender basin and blend. You need 3 cups total of blended mangoes. If you have less than 3 cups, add more until mangoes you have enough.
      Blend the Mango
    • In a small pot, add sugar, honey, water, and cayenne (if using).
      Heat over medium heat until the sugar dissolves. Pour sugar mixture into the blended mango and blend again.
      Add the Syrup to the Mango + Blend
    • Chill mango mixture in the fridge until it's cold to the touch (about an hour).
      Pour mixture into an ice cream machine, and spin until the mixture looks like softened whipped cream.
      Pour Into an Ice Cream Maker
    • Scrape the sorbet into a container. Seal with a lid (or plastic wrap or foil) and freeze for 2-3 hours or until hardened.
      Tip: Sorbet will harden more quickly in a shallow container.
      Keep frozen, and use within 2 months.
      Harden Mango Sorbet in the Freezer

    Notes

    Yields approximately 1 ¼ quarts sorbet.  If your ice cream maker is smaller than that you can make two smaller batches.

    Nutrition

    Calories: 174kcal (9%) | Carbohydrates: 45g (15%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 2mg | Potassium: 234mg (7%) | Fiber: 2g (8%) | Sugar: 43g (48%) | Vitamin A: 1493IU (30%) | Vitamin C: 50mg (61%) | Calcium: 15mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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