Mango Sorbet

5 from 2 votes

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!

Prep Time5

Cook Time20

Cooling + Freezing Time:5

Total Time5 25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people (½ cup scoop each)

Calories: 174kcal

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)

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.)
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.
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.
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.
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.

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