Refreshing Mango Sorbet Recipes
A bright, creamy dairy-free mango sorbet made with ripe mangoes, a touch of lime, and a pinch of salt for balance. Scoopable, refreshing, and perfect for warm days.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cups ripe mango, diced about 3 large mangoes
- 0.75 cups granulated sugar
- 0.5 cups water
- 1 tablespoons fresh lime juice about 0.5 lime
- 0.13 teaspoons kosher salt
- 1 teaspoons vodka optional, helps keep sorbet scoopable
- 6 leaves fresh mint optional, for garnish
Instructions
Preparation Steps
- Make simple syrup: In a small saucepan, combine sugar and water. Heat over medium, stirring, until the sugar fully dissolves and the syrup looks clear, 3 to 5 minutes. Remove from heat and cool to room temperature.
- Blend: Add diced mango, cooled syrup, lime juice, salt, and vodka (if using) to a blender. Blend on high until completely smooth and velvety.
- Adjust: Taste and add a bit more lime juice or a pinch of salt if needed to brighten the flavor.
- Chill base: Transfer the mixture to a covered container and refrigerate until cold, about 1 to 2 hours (faster if your ingredients were very cold).
- Churn: Pour into an ice cream maker and churn according to manufacturer’s instructions until thick and softly frozen, about 15 to 20 minutes.
- Freeze to set: Scrape into a lidded container and freeze until firm enough to scoop, 2 to 4 hours. Scoop and garnish with mint leaves if desired.
Notes
No-churn option: Pour blended mixture into a shallow pan and freeze, scraping with a fork every 30 to 45 minutes until smooth and icy, 3 to 4 hours. For sweeter or tarter fruit, adjust sugar and lime to taste. Store tightly covered up to 2 weeks.