The mango sorbet recipe is irresistible! It has a creamy texture, sweet flavor and a deliciously fruity taste. This is the ultimate dessert that’s quick and easy.
Mango Sorbet is a quick, delicious, and easy dessert. This is irresistible! It’s creamy, frosty and full of tropical mango honey and lime flavor. This refreshing drink is almost impossible to resist (according to our research). It’s great for all ages, including kids. It takes only a few seconds to mix it up.
Mango sorbet ingredients
Mango sorbet can be made at home. A blender is all you need. An ice cream machine is a great option if you have one. But we also offer a non-churn option! These are the things you will need.
- Frozen mangoes (or fresh; see variation below)
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Lime juice
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Sugar
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Water
Churn or no churn
You just need to combine the ingredients! For the complete instructions, see the recipe below. The best part is that you can enjoy it straight after you blend! It’s already frozen and has a sorbet-like texture. This is what you need to know:
- Use a blender to blend the sorbet. Although it has a very loose texture, it melts quickly. It won’t create the beautiful scoops you see in this picture. For that, you’ll need an Ice Cream Maker!
- Let the mango sorbet sit for at least 15 minutes before you churn it.Churn the sorbet for about 15 minutes.
Variation: Use fresh mangos
This mango sorbet can be made with fresh mangos. Although it takes a lot of work to chop enough mangos it is well worth the effort if you have plenty on hand. You can substitute 3 cups of diced mangos with 1 pound of frozen. Also, you could use 1/2 cup of ice instead 3/4 cup water to make the blend. Freeze in an ice cream machine!
An ice cream machine is worth investing in
A sorbet maker is the perfect tool! This is a good investment and can be used to make sorbets or ice creams year-round (e.g. Strawberry, Lemon, Lime and Pineapple Sorbet, Peach and Watermelon Sorbet). This 2-quart ice cream machine is what we use. This makes a wonderful gift! It’s a great gift idea for housewarmings or as an unexpected surprise to ice cream fans. It has been with us for many years.
Mango sorbet storage and preparation information
Homemade mango sorbet tastes best when it’s made. It is creamy and frozen right from the ice cream machine. It becomes extremely solid if it is frozen overnight. These are some tips for working with leftovers.
- Use parchment paper to line the container. It helps to prevent the sorbet from freezing to the containers edges and it makes it much easier to remove the frozen sorbet.
- Mango sorbet can be made up to two hours ahead. The mango sorbet will freeze at the edge of the container so stir it well before you serve.
- You can save up to a week by freezing leftovers. Keep the container out on the counter for a while so it doesn’t freeze too much. You can give the mixture a couple of pulses in your blender or food processor to revive its texture. However, we have found that the texture is quite resilient. It should not be expected to taste like mango sorbet that you buy in stores. The frozen version stays softer.
Here are more mango recipes
Mangos can be used in sweet or savory dishes, and they are an excellent sun-loving fruit! These are some of our favorite mango recipes.
- Make a Mango Salad With Lime and Mango Salsa.
- Cocktails like the Frozen Mango Daiquiri and Mango Mimosa are easy to make
- Blend up a Mango Smoothie, Mango Banana Smoothie, Mango Banana Smoothie, Mango Pineapple Smoothie
Mango Salad With Lime
Frozen Mango Daiquiri
Easy Mango Salsa
Mango Smoothie
The mango sorbet recipe can be found here
Vegan, vegetarian, plant-based and dairy-free.
Print
Easy Mango Sorbet
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Prep time:
25 minutes
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Time to Cook:
Minutes 0
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Total time:
25 minutes
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Yield:
1 pint (2 cups) 1x
Description
The mango sorbet recipe is irresistible! It has a creamy texture, sweet flavor and a deliciously fruity taste. This is the ultimate dessert that’s quick and easy.
Ingredients
- 1 Pound* Frozen Diced Mango (See notes for fresh mango).
- 3/4 cup water
- 6 Tablespoons Granulated Sugar
- 2 tablespoons lime juice
- 1 pinch kosher salt
- Additional Ingredients: 12 teaspoon minced ginger and 1/2 teaspoon chopped jalapeno pepper. (Seeds removed).
Instructions
Please Note: Before making this recipe, make sure that the base of your ice cream machine is frozen for at least 24 hours.
- Half of the frozen mango chunks should be placed in a high-powered blender or food processor along with the water and sugar. Blend until smooth. Stop and scrape down sides as needed. Add the mango chunks to the blender and blend until smooth. If necessary, add a little more water. You can either eat this no-churn sorbet immediately or continue to step 2 if your ice cream machine is equipped. You can also refrigerate this mixture until you are ready to make churn. This will allow you to save up to two days.
- Place the mixture in an ice cream machine and freeze it for 15 minutes. Serve immediately You can also line a container using parchment paper, and freeze for up to two hours. You can store the parchment-lined container in an airtight container up to one week. Let it come to room temp for 20-30 minutes before you scoop.
Notifications
*Frozen mangos can be purchased in bags of 15 ounces. This quantity works well! Fresh mangoes can be used. Blend 3 cups of diced fresh mangoes with 1/2 cup water.
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Category:
Dessert
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Method:
Sorbet
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Cuisine:
Frozen
- Diet: Vegan
Keywords: Mango sorbet, mango sorbet recipe
