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Mango Sorbet

Mango Sorbet

Great mango taste and no ice cream machine is required. Recipe by Laura Bashar of Family Spice



  1. Wash and pat dry:
    • 5 large mango
  2. To cut, hold a mango with one hand, standing it on its end, stem side down.
  3. The mango has a flat oval pit inside. Using a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. You will feel the knife slide along the pit, guiding you down.
  4. Turn the mango around and repeat with the other side.
  5. Take one mango half and use your knife to score the flesh of the mango both lengthwise and crosswise, making a checkerboard pattern of cuts into it. Do not to cut through the peel.
  6. Use a spoon to scoop out the mango segments from the peel. Or turn the mango half inside out so the mango segments pop out. Then use a knife to cut segments off the peel.
  7. Repeat with other mango half.
  8. For the mango piece with the pit, lay it flat on the cutting board. Cut out the flesh from the pit, then remove the peel.
  9. Repeat this for the other mangoes.
  10. Add mango pieces to a blender and add:
    • 1 1/2 cup granulated sugar
    • 1 1/2 cup water
    • 1 cup lime juice
    • 2 limes , grated zest only
  11. Blend until completely smooth.
  12. Pour into ice cream maker and follow manufacturer's directions until done.
  13. If you do not have an ice cream maker, pour into a freezer-safe bowl and cover.
  14. Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender.
  15. Let sorbet freeze for 8 hours or until hard.

Mango Sorbet  Detail

Prep Time: 10 min
Cook Time: 0 min
Inactive Time: 12 hours freeze time
Difficulty: Easy
Servings: 10
Serving Size: 1/2 cup

Serving Suggestions: Try this with any combination fo fresh fruits: peach, nectarine, strawberries...

Cooking Tips: * You can reduce the sugar by 1/4 cup depending on the sweetness of the mangoes.