Easy Mango Sorbet
A quick and creamy mango sorbet that combines the natural sweetness of mangoes with a hint of lime for a refreshing, vegan dessert. Perfect for hot days or whenever you want a healthy frozen treat without dairy or added preservatives.
Equipment
- 1 Food processor or high-powered blender
- 1 Ice Cream Maker
- Measuring cups and spoons (1 set)
- Parchment Paper (for lining container)
- Freezer-Safe Storage Container
Ingredients
- 1 pound frozen diced mango or 3 cups fresh diced mango
- ¾ cup water or ½ cup ice if using fresh mango
- 6 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 1 pinch kosher salt
Optional Add-ins: ½ teaspoon grated ginger, ½ teaspoon minced jalapeño (seeds removed)
Instructions
- Prepare Your Ice Cream Maker Base: Before you begin, ensure that the base or bowl of your ice cream maker is thoroughly frozen. This usually requires placing it in your freezer overnight or for at least 12 hours. A well-frozen bowl is critical because it allows the sorbet to churn properly, achieving the creamy, frosty texture that makes this dessert irresistible. Without a frozen base, the sorbet may not set correctly and could turn out watery or icy instead of smooth and creamy.
- Measure and Gather Ingredients: Accurately measure all your ingredients before starting. You will need 1 pound of frozen diced mango, ¾ cup of water (or ½ cup of ice if you are using fresh mango), 6 tablespoons of granulated sugar, 2 tablespoons of freshly squeezed lime juice, and a pinch of kosher salt. Optionally, prepare ½ teaspoon of grated fresh ginger and ½ teaspoon of minced jalapeño pepper (with seeds removed) if you desire a subtle spicy twist. Having all ingredients ready ensures a smooth workflow and prevents missing anything during the blending process.
- Blend Half of the Mango with Liquids and Sugar: Place half of the frozen mango chunks into a high-powered blender or food processor. Add the measured water (or ice), granulated sugar, and freshly squeezed lime juice. Begin blending on a medium speed, gradually increasing to high, until the mixture becomes smooth and creamy. Pause occasionally to stop the blender and scrape down the sides with a spatula to ensure no chunks remain stuck, promoting an even texture. This initial puree forms the base of your sorbet and is the key to its smooth consistency.
- Add Remaining Mango and Continue Pureeing: Once the initial mixture is smooth, add the remaining frozen mango chunks into the blender or food processor. Continue pureeing until all the mango pieces are fully incorporated and the mixture is silky and uniform in texture. If you notice the puree is too thick or difficult to blend, add a small splash of water to help loosen it up. This step ensures your sorbet is rich in mango flavor with a perfectly creamy mouthfeel, even without churning.
- Customize with Optional Flavor Additions: If you want to add a unique depth of flavor, now is the time to incorporate the optional ingredients. Add ½ teaspoon of freshly grated ginger for a fragrant warmth or ½ teaspoon of minced jalapeño pepper for a mild, spicy kick that contrasts beautifully with the sweetness of the mango. Blend briefly to evenly distribute these flavors throughout the mixture. These additions elevate the sorbet from simple to extraordinary, offering exciting taste variations for adventurous palates.
- Immediate Enjoyment or Chill Before Churning: At this point, your mango puree can be enjoyed immediately as a soft-serve style sorbet—perfect if you’re craving something quick and refreshing. Alternatively, if you prefer a more traditional sorbet texture, transfer the mixture to a covered container and refrigerate for up to two days until you’re ready to churn. Chilling enhances the flavors and prepares the sorbet for the next step of freezing in the ice cream maker.
- Churn the Sorbet in Ice Cream Maker: Pour the chilled mango puree into the frozen bowl of your ice cream maker. Turn on the machine and allow it to churn for approximately 15 minutes. During this time, the mixture will freeze while continuously being stirred, preventing large ice crystals from forming. The result will be a smooth, frosty sorbet with a creamy texture reminiscent of soft ice cream. Check the consistency; if it needs more time, churn in short increments, but avoid over-churning, which can make the sorbet too firm.
- Freeze to Set or Serve Immediately: Once the desired texture is reached, you can serve the sorbet immediately for a soft-serve experience. If you prefer a firmer scoop, line a freezer-safe container with parchment paper and transfer the sorbet into it. Seal the container tightly and freeze for up to 2 hours to allow it to harden slightly. This step is great for prepping desserts ahead of time. When ready to serve, remove from the freezer and let it sit at room temperature for 20–30 minutes to soften slightly, making scooping easier and preserving the creamy texture.
- Store Properly for Freshness: Store any leftover mango sorbet in a sealed, airtight container lined with parchment paper to prevent ice crystals from forming and to maintain freshness. The sorbet will keep well in the freezer for up to one week. When you want to enjoy it again, thaw at room temperature for about 20 to 30 minutes before scooping. Proper storage ensures your sorbet retains its luscious texture and vibrant flavor over time.
Notes
- Use ripe, sweet mangoes for the best natural flavor and sweetness. Frozen mangoes work well year-round and eliminate the need for ice when using fresh fruit.
- Adjust the sugar quantity according to your mango’s sweetness or personal preference; less sugar can be used if your mangoes are very ripe.
- Lime juice is essential to balance the sweetness and brighten the flavor, but it can be adjusted or omitted if you prefer a less tangy sorbet.
- The optional ginger and jalapeño add complexity and a subtle kick but can be left out for a classic sorbet.
- Always make sure your ice cream maker’s bowl is fully frozen before use for optimal texture.
- Sorbet can be eaten immediately after blending for a soft texture or churned for a more traditional creamy consistency.