Homemade Mango Sorbet

Name: Homemade Mango Sorbet
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6 servings
Cuisine: International
Ingredients: ½ cup (100 g) granulated sugar; ½ cup (120 ml) water; 4 cups (680 g) frozen unsweetened mango chunks, straight from the freezer, then left at room temperature for 10 minutes; 2 tablespoons (30 ml) fresh lime juice, from about 1 large lime, strained; ⅛ teaspoon (¾ g) fine sea salt; 1 tablespoon (15 ml) vodka, or light rum; helps keep the sorbet scoopable (optional)

From the MyKitchenBank Kitchen

Bright, intensely fruity mango sorbet made with just frozen mango, a light sugar syrup and fresh lime. A blender does the work, and no ice cream machine is needed.

Prep: 15 min
Cook: 3 min
Wait: 3 hr 40 min
Total: 3 hr 58 min
Makes: About 1 quart (950 ml), 6 servings of ½ cup scoops

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Steps

Before you start

Use frozen mango chunks labeled unsweetened. Very ripe fresh mango can be peeled, cubed and frozen on a tray for at least 4 hours.
Put a 1-quart (950 ml) freezer-safe container in the freezer while you work, so the sorbet freezes evenly.
Plan about 4 hours in total. Most of that is cooling the syrup and freezing, which need no attention.
Sweetness varies between mango varieties, so keep the final taste-and-adjust step.

1
Make the syrup
- Combine the sugar and water in a small saucepan over medium-low heat.
- Stir occasionally for about 3 minutes, until every sugar crystal has dissolved.
- Remove from the heat as soon as it looks clear.
- You don't need to boil it.
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Ready when: The liquid is completely clear with no visible sugar grains on the bottom of the pan.
Tip: Don't boil it hard. Boiling evaporates water and makes the syrup too sweet.
2
Cool the syrup
- Pour the syrup into a heatproof bowl or measuring cup and let it cool for 30 minutes at room temperature.
- For a faster cool, set the bowl in a larger bowl of ice water for about 10 minutes.
- While it cools, measure the mango chunks and leave them on the counter so they soften slightly.
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Ready when: The syrup feels cool or only barely lukewarm to the touch. The mango surface looks slightly glossy but is still hard.
Tip: Warm syrup will turn the blended mixture into a thin slush that freezes icy.
3
Blend until smooth
- Add the cooled syrup, lime juice, salt and the vodka, if using, to the blender.
- Add the mango chunks on top.
- Start on low speed, pushing the mango down with the tamper or a spatula as needed.
- Increase to high and blend for 1 to 2 minutes.
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Ready when: The mixture is thick, completely smooth and creamy like soft-serve, with no visible mango chunks or fibers.
Tip: If the blades spin without pulling the mango down, stop, scrape the sides and add 1 tablespoon (15 ml) of water. With a food processor, blend in batches and scrape the bowl often.
4
Taste and adjust
- Taste the sorbet.
- If it tastes flat, blend in another 1 teaspoon of lime juice or a tiny pinch of salt.
- Freezing dulls sweetness and flavor, so the mixture should taste slightly sweeter and tangier than you want the finished sorbet to be.
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Ready when: The flavor is bright and clearly mango-forward, balanced between sweet and tangy.
Tip: Add extras in tiny amounts. Too much lime can overpower the mango.
5
Serve soft or pack
- For soft-serve sorbet, scoop and eat right away.
- For firm sorbet, scrape the mixture into the chilled 1-quart container with a spatula, smooth the top and press a piece of parchment directly onto the surface.
- Cover with the lid.
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Ready when: The surface is level and covered with parchment, which prevents ice crystals.
6
Freeze until firm
- Freeze for at least 3 hours, until the sorbet is firm enough to scoop.
- For the smoothest texture, take it out after 1 hour and stir vigorously with a spatula to break up any ice crystals, then return it to the freezer.
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Ready when: The sorbet holds a scoop shape and feels firm, not liquid, when pressed with a spoon.
Tip: Sorbet with no churning freezes hard after 6 hours. Allow extra softening time if you leave it overnight.
7
Soften and scoop
- Let the container stand at room temperature for 8 to 10 minutes.
- Dip the ice cream scoop in hot water, shake it dry and scoop into chilled bowls, about ½ cup (100 g) per serving.
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Ready when: The edges give slightly when pressed with the scoop, and the scoop glides through without cracking.
Tip: If the sorbet is rock hard, give it 5 more minutes rather than forcing the scoop.

Good to know

Tips

Ripe mango varieties such as Ataulfo (honey) or Kent give the sweetest, least fibrous sorbet. If your mango is very sweet, reduce the sugar to ⅓ cup (65 g).
Keep the blender running with the tamper, and avoid adding extra liquid unless the blades truly stall. Too much water leads to an icy sorbet.
Chill your container beforehand so the sorbet doesn't melt around the edges and refreeze into crystals.
Add 1 teaspoon of finely grated lime zest with the lime juice for a more fragrant sorbet.

Make ahead

"Make the sorbet up to 5 days ahead and keep it frozen with parchment pressed on the surface. Syrup can be made up to 1 week ahead and kept in the refrigerator."

Storage & reheating

"Freezer: store airtight with parchment pressed on the surface for up to 1 week for best texture, and up to 2 weeks with some iciness. Not recommended at room temperature or in the refrigerator. To serve from frozen, soften at room temperature for 8 to 10 minutes. For very hard sorbet, break it into chunks and re-blend for 30 seconds, then refreeze for 1 hour."

Substitutions

granulated sugar → mild honey or agave syrup (¼ cup / 85 g, dissolved in the warm water). Flavor is a little more pronounced and the sorbet is slightly softer. Honey makes it non-vegan.
fresh lime juice → fresh lemon juice. Use the same amount. The flavor is slightly less tropical but still bright.
frozen unsweetened mango chunks → ripe fresh mango, peeled, cubed and frozen solid on a tray for at least 4 hours. Use the same weight (680 g). Don't use unfrozen fruit, or the result will be a thin smoothie.
vodka → omit. The sorbet will be slightly firmer from the freezer, so allow an extra 5 minutes of softening.