Mangoes have a sweet, rich, and creamy texture that blends perfectly into a mango sorbet. Add a dash of freshly squeezed lime, and you have the perfect hot summer day treat!
Mangoes are delicious all year, but they are incredibly refreshing in the warm summer months. No fancy equipment is needed to make this sorbet. You only need a blender or a food processor.
If you prefer, you can easily make these into mango popsicles. After blending all the ingredients, pour the mixture into a popsicle mold instead of a bowl.
When making mango sorbet, you have two options: fresh or frozen mangoes. Here is a quick rundown of the pros and cons of each.
Fresh Mangoes - The pros of fresh mangoes are that they have the perfect flavor and are affordable in season. If you use fresh mangoes, you will need 3 -4. The mangoes work best when they are frozen first. However, this is optional.
Frozen Mangoes - Frozen mangoes are very simple to use. They are already peeled, cubed, and frozen. Just buy a bag and keep it in your freezer until you make the sorbet. Prices may vary by market, but a 3-pound bag of frozen mangoes at my store runs about $9.50.
Chili Powder - If you like a kick with your mangoes, add one tablespoon to the recipe at the blending stage. You can also sprinkle a little chili powder on top of each scoop.
Alcohol - If you want to make this sorbet boozy, decrease the amount of water used in the simple syrup and replace it with vodka or rum in the blending stage.
- To make this super boozy,
- Make the simple syrup, but reduce the water amount by half (from 1 cup to ½ cup).
- In the blending stage, add ½ cup of desired booze to the recipe.
Did you make this mango sorbet? Let me know how it turned out. You can rate, comment, and share on Instagram or Facebook.
Easy Mango Sorbet (No Churn)
- 3 pounds of mangoes (1.4kg)
- 1 cup water (237ml)
- 1 cup sugar (200g)
- 4 tablespoons lime juice, fresh (60g)
- 1 pinch salt
- Mangoes - you will need 3 pounds of cubed mangoes. * If using fresh mangoes, you will need 3 -4 mangoes. Peal and cube the mangoes. Place on a parchment lined baking sheet. Freeze for 2-3 hours or until frozen solid.
- Simple Syrup - In a medium saucepan, heat 1 cup of sugar, 1 cup of water, and a pinch of salt until dissolved. Set aside to cool.
- Blending - Place the mangoes, simple syrup, and freshly squeezed lime juice into a blender or a food processor. Blend/process until smooth
- Freeze - Pour into your desired container. Cover and freeze until sorbet is solid, about 6 hours.