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Mango Sorbet

Mango sorbet is a sunshine-yellow, sweet-tart frozen treat made by blending mango with a cooled simple syrup and lime. This homemade mango sorbet freezes to a bright, glistening texture with intensely tropical flavor—dairy-free and perfect for summer.
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Prep Time 10 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Mango sorbet base
  • 4 cup mango chunks fresh or frozen
  • 0.5 cup granulated sugar
  • 0.25 cup water
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 0.25 salt pinch
Serve
  • 1 fresh mint
  • 1 lime wedge

Equipment

  • 1 saucepan
  • 1 ice cream maker

Method
 

Make the simple syrup
  1. Combine granulated sugar and water in a saucepan over medium heat, stirring until the sugar fully dissolves. Cook for about 5 minutes, then remove from heat.
  2. Cool the simple syrup completely before mixing the sorbet base, leaving it at room temperature until no warmth remains.
Blend the sorbet
  1. Add mango chunks to a blender and pour in the cooled simple syrup. Blend until completely smooth and uniformly thick.
  2. Blend in lime juice, lime zest, and salt, scraping down the sides as needed. Continue blending until fully combined with no visible mango bits.
  3. Strain the mixture through a fine mesh sieve if you want a very smooth sorbet. Discard any pulp left behind in the sieve.
Freeze or churn
  1. Pour the sorbet mixture into a shallow freezer container and freeze for 4 hours. Stir every hour to break up ice crystals and keep the texture scoopable.
  2. Alternatively, churn the sorbet in an ice cream maker for 20-25 minutes. Then transfer to a freezer-safe container to firm up as needed before serving.
Serve
  1. Scoop the mango sorbet into bowls and garnish with fresh mint. Serve with a lime wedge for extra brightness.

Notes

Pro tip: fully cool the simple syrup before blending so the sorbet stays bright and smooth after freezing. Store covered in the freezer for up to 2 weeks for best texture; thaw 5 minutes before scooping. Freezer storage is yes; the churned or stirred sorbet can be portioned for easier serving. Dietary swap: for extra dairy-free simplicity, keep it as written (it’s already dairy-free), or add an extra squeeze of lime for a lower-sugar feel if you use the same sugar amount reduced slightly by taste.