Mango Sorbet Recipe – Healthy Fitness Meals
This homemade mango sorbet recipe is the easiest, most refreshing dessert to make on a hot summer evening. You only need three ingredients and a food processor (or blender) for this recipe; no ice cream machine is required.
If you’ve ever found yourself craving a creamy scoop of cooling sorbet but despaired at your lack of ice cream machine (or Ninja Creami), this recipe will be a game-changer! By simply blending cubed, frozen mango with a little honey and lime juice, you can have a luscious mango sorbet ready in minutes. The mango breaks down so easily in the blender into a thick, smooth texture with no iciness at all. The honey lifts the flavor and the lime balances the sweetness out for the perfect scoop.
Looking for other fruity, summer desserts? Check out my recipes for Chocolate Banana Pops or High-Protein Berry Ice Cream.
Before You Get Started
- If fresh mangoes aren’t in season, try buying pre-cubed, frozen mango. It also eliminates the need to peel, cube, and freeze the mango yourself, saving you time.
- For the most delicious flavor, seek out Alphonso mangoes when they’re in season (typically available April to July).
- Use ripe mangoes to ensure the sorbet tastes amazing
- If you re-freeze the sorbet after blending, it’s best to consume it within a couple of days of making it (or it can become icy). Before scooping, thaw it for 5-10 minutes at room temperature to help it soften up.
Common Questions
Typically yes, sorbet relies on added sugar to stop large ice crystals forming as it freezes and to keep it soft and scoopable when frozen. This mango sorbet uses honey (a natural source of sugar) and the natural sugars in the mango for this.
No, this recipe only uses mangoes, honey, and lime juice. Some sorbets may contain egg whites, so if you’re allergic to them, always check the ingredients on the packaging.
No, sorbets typically don’t include dairy products (although it’s always best to check the label if you’re allergic!). Typically, sorbets consist of fruit, sugar, and sometimes water or flavorings.
Mango is naturally quite sweet, so adding a squeeze of lime juice helps to elevate the flavor of the fruit.
Yes! You only need a food processor or high-speed blender to make this sorbet recipe. By blitzing up frozen mango, the icy texture of the fruit is pureed into a thick, soft-serve texture which you can serve immediately or re-freeze to get a firmer scoop.
Ingredients Needed
Only three ingredients needed for this gorgeous mango sorbet recipe! Full measurements are listed further down in the recipe card.
- Mangoes: You can use fresh or pre-cubed, frozen mango here. I like to use fresh mangoes when they’re in season as they have such an amazing flavor (whereas frozen ones can be hit or miss).
- Honey: I find it best to use honey with a light color and flavor so it doesn’t overwhelm the fragrance of the mango.
- Lime juice: Freshly squeezed lime juice is best here as bottled lime juice can taste a bit flat.
How to Make Mango Sorbet
Here is how to make mango sorbet perfectly every time.
1️⃣ Prep the mango
First, you need to peel, pit, and cube the mango flesh. If you’re not certain of the technique for this, check out my guide to prepping mango here. Freeze the cubed mango flesh on a lined baking sheet until firm (around 4 hours).
✏️ Freezing the mango in cubes on a tray like this prevents them from sticking together into one large chunk, making it easier to blend them up later.
2️⃣ Blend it up
Blend the frozen mango cubes with the honey and lime until smooth. You’ll need to stop occasionally to scrape down the sides to help it along.
✏️ Using a food processor is perfect here but you can also use a high speed blender
3️⃣ Serve now or freeze for later
You can either serve the sorbet now as a soft-serve texture or transfer it to a container and re-freeze until firm and scoopable.
✏️ It’s best to thaw frozen sorbet at room temperature for 5 to 10 minutes to make it easy to scoop.
Variations & Substitutions
This recipe can be used as a base for so many variations. Once you’re confident with the technique, try out a twist on the classic!
→ Mango Passionfruit Sorbet: Add the pulp of 2 passion fruits to the blender in step 2.
→ Mango Pineapple Sorbet: Replace 1 of the mangoes with around 2 cups of cubed, frozen pineapple.
→ Mango Strawberry Sorbet: Replace 1 of the mangoes with around 2 cups hulled, frozen strawberries.
→ Spicy Mango Sorbet: Sprinkle a little Tajin (a Mexican lime-chilli-salt seasoning) over your scooped sorbet right before serving.
→ Make it vegan: Use maple syrup in place of the honey.
→ No lime? You can use 2 tablespoons freshly squeezed lemon juice instead.
Storage Tips
Keep in an airtight container in the freezer for up to 1 week. After this point, the sorbet may become too icy to scoop.
Let the sorbet thaw at room temperature for 5 to 10 minutes before scooping.
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