Mango Sorbet without Ice Cream Maker

Side view of a stem glass with mango sorbet and a bit of fresh mint in it

Mango Sorbet without Ice Cream Maker

This mango sorbet is an easy and delicious way to stay cool over the summer. With only 3 ingredients, anyone can make this homemade mango sorbet without ice cream maker.

Course Frozen Desserts

Cuisine American

Keyword mango sorbet, no churn mango sorbet, no churn sorbet, sorbet without ice cream maker

Prep Time 10

Additional Time 12

Total Time 12 10

Servings

Calories 227kcal

Author Laura Bashar | Family Spice

Ingredients

5 large mango
1 ½ cup granulated sugar
1 ½ cup water
1 cup lime juice
Grated zest from 2 limes

Get Recipe Ingredients

Instructions

To cut, hold a mango with one hand, standing it on its end, stem side down. 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. Turn the mango around and repeat with the other side.
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.
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. Repeat with other mango half.
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. Repeat this for the other mangoes.
Add mango pieces to a blender and add remaining ingredients. Blend until completely smooth.
Pour into ice cream maker and follow manufacturer's directions until done.
If you do not have an ice cream maker, pour into a freezer-safe bowl and cover. Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender.
Let sorbet freeze for 8 hours or until hard.

Notes

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

Cooking Tips: You can reduce the sugar by ¼ cup depending on the sweetness of the mangos.

Storage: Your homemade mango sorbet will last in the freezer for up to 2 months. After that, it will start to crystalize and the quality starts to diminish.

Nutrition