Mango Sorbet
As an Amazon Affilate, I earn commission on qualifying purchases.
Mango sorbet is such a refreshing dessert on a hot summer day. It’s creamy and smooth with just a hint of tartness from fresh lime juice. With just a few ingredients, it’s a snap to throw together. This mango sorbet recipe is a real recipe for classic sorbet, so it does require an ice cream maker.
Sorbet as a palate cleanser
Sorbet is often used as palate cleanser. It’s light and fruity taste refreshes and cleanses the palate between courses or at the end of a meal.
Ingredients for mango sorbet
Why make sorbet, sherbet and ice cream at home instead of just buying it? The answer is simple ingredients. Grocery store products are always going to contain a certain amount of preservatives and flavorings.
This easy mango sorbet recipe contains just sweet mangoes, simple syrup, lime juice, and orange liqueur. You can use fresh mango or frozen mango chunks, but I prefer the frozen chunks to save a bit of time. If using fresh mangos, you’ll need about 3 1/2 cups cubed mango.
- mango, either fresh or frozen mango chunks
- simple syrup
- lime juice
- Grand Mariner or triple sec
Why alcohol in sorbet?
While you can absolutely skip the alcohol when making mango sorbet, just a small amount helps slightly retard the ice crystals from forming, resulting in a more creamy texture. Each quart yields about 8 servings which is just about 1 teaspoon of liqueur per serving.
What can be used instead of alcohol?
Substitute 1 Tablespoon of corn syrup for the liqueur and reduce the simple syrup and maintain a creamy texture.
Simple syrup recipe
While this recipe only requires 1 cup of sugar syrup, if you’re making a lot of sorbet, make a full batch of simple syrup and keep it on hand in the refrigerator.
- 4 cups sugar
- 4 cups water
Bring the water and sugar to a simmer in a saucepan, just until sugar is dissolved. Cool to room temperature. Store in a glass jar in the refrigerator.
How to make mango sorbet
- Puree the mango chunks in a blender or food processor.
- Add the lime juice and simple syrup to the mango pulp, and puree until smooth.
- Pour mixture into the base of your ice cream maker, and churn sorbet following the manufacturer’s instructions. This is the Ice Cream Machine I own and love, because you don’t have to freeze the insert. But this Ice Cream Maker is reasonably priced and has a smaller profile.
- You can eat it as soon as it’s done, but the texture of the sorbet will be softer. Pack the sorbet in a Freezer-Safe Container and let cure overnight in the freezer for a firmer texture.
What to serve it in?
Waffle Waffle Bowls, Waffle Cones or Fluted Crystal Dessert Bowls or serve it in Homemade Meringue Shells.
Looking for more homemade sorbet and ice cream recipes?
You can tell I love to make ice cream and sorbets. I have a variety of recipes on my site.
Mango Sorbet
Ingredients
- 1 lb Frozen mango chunks (about 4 cups)
- 1 cup simple syrup
- 1/4 cup fresh lime juice
- 2 Tablespoons Grand Mariner or triple sec
Instructions
- Place frozen mango chunks in a food processor or blender. Puree until smooth, you should have around 3 1/2 cups puree.
- Add simple syrup, lime juice and liqueur and puree until smooth.
- Pour into the canister of your ice cream maker and follow directions for your machine.
- While sorbet can be eaten immediately, for best results, pack in a freezer proof container and freeze several hours or overnight.
Notes
- If using fresh mangos, you’ll need about 4 ripe mangos.
