Name: Mango Sorbet
Yield: 4

Creamy, fresh, tangy, and sweet, this Mango Sorbet Recipe is made with honey mangoes and a splash of fresh lemon.

author’s note

The Sorbet That Stole My Chocolate-Loving Heart!

As a chocolate girl through and through, I never thought there could be a dessert that could compete with, well, anything with chocolate, but I was wrong. This Mango Sorbet recipe is everything.

It’s everything luscious, everything sweet, creamy, tangy, and everything completely indulgent tasting. I seriously can’t get enough of it!

And while there are a few steps and a bit of waiting until you’re in mango heaven, the overall process is fairly simple and straightforward.

Mango Sorbet Recipe Ingredients

Mangoes: Use champagne/honey mangoes (also called Ataulfo) — they’re sweeter, smoother, and don’t have those stringy bits, so no need to strain.
Simple Syrup: Just sugar and water, boiled until the sugar melts.
Lemon Juice: Adds a little tang and balances the sweetness. Lime juice works.
Corn Syrup: This keeps the sorbet soft and smooth — no icy texture.
Salt: Just a tiny bit makes the other flavors pop. Small but powerful.

Process shots-- making simple syrup; blending syrup with mangoes; freezing to make Mango Sorbet.

Ice Cream Maker

For this mango sorbet recipe, you’ll need an ice cream maker. Here’s the one I use.
If you’re determined to try this recipe without an ice cream maker, here’s the method for that. The consistency isn’t quite the same, and it’s a lot of extra work.

Quick Tip

Churn time depends on your machine and how firm you like it. If it’s still too soft, pop it in a sealed container and freeze until firmer. Just don’t freeze it too long — it can get icy.

Mango Sorbet Recipe Tips

This recipe uses fresh, sweet honey mangoes (Ataulfo), in season from late February to early August.
Add simple syrup gradually. I usually use 1 cup, but adjust based on how sweet your mangoes are. Sorbet should taste sweet, so give it a taste and add more if needed.
Ripe mangoes should feel slightly soft and smell sweet. Wait until they’re ripe for the best flavor. Here’s how to cut them.

Storage

Mango Sorbet Recipe Storage

After making Mango Sorbet, put it into a container that seals tight. Press some plastic wrap right on top of the sorbet to keep ice from forming. Close the container and put it in the freezer. It tastes best if you eat it within a week, but you can keep it for up to 2 to 3 months.