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Homemade Mango Sorbet Easy

Featured in Irresistible Desserts.

This homemade mango sorbet offers a vibrant burst of tropical flavor with just a handful of simple ingredients. Blend ripe mangoes, sugar, fresh lime juice, and a pinch of salt for a silky-smooth fruit base. After chilling, the mixture is frozen—either by hand-stirring in a pan or with an ice cream maker—until scoopable and icy-cold. Vodka is an optional addition to keep the texture soft and scoopable, though it's just as delicious without. Letting the sorbet sit briefly at room temperature before serving ensures perfect scoops every time. It’s a naturally vegan, dairy-free dessert that refreshes on any warm day and highlights the pure sweetness of ripe mangoes.

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Ranah
Updated on Sat, 21 Jun 2025 19:24:11 GMT
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A bowl of pasta with sausage and broccoli. | yummyflavorsrecipes.com

On sweltering days nothing cools me off quite like a homemade mango sorbet. It is so easy to whip up with just a blender and some very ripe mangoes and always feels like a bright tropical treat right from my own kitchen. Whether you are dairy-free vegan or just craving fruit this recipe delivers pure mango flavor in every scoop.

I always make a batch the moment I spot beautiful ripe mangoes. The first time I made it my family devoured every bite and nobody missed the store bought stuff.

Ingredients

  • Ripe mangoes: Make up the base and give this sorbet its bold tropical taste. Always look for fruit that smells fragrant and gives just slightly when pressed
  • Sugar: Bumps up the sweetness and keeps the sorbet scoopable. Adjust if your mangoes are extra sweet or tart
  • Fresh lime juice: Provides zing and balances the mango’s richness. I like using plump juicy limes for the most liquid
  • Salt: A pinch brightens all the natural fruit flavors. Use a fine sea salt to dissolve easily
  • Optional vodka: Helps keep the texture soft and creamy without leaving alcohol flavor. Choose a neutral vodka if using

Step by Step Instructions

Peel and Prep the Mangoes:
Slice both ends off each mango then stand the fruit on one end and cut away the peel with downward strokes. Cut the flesh off each side then chop it into rough chunks. Try not to nibble too many pieces while working.
Blend to a Smooth Puree:
Add the mango chunks to your blender along with sugar lime juice and salt. Blend on high until the mixture is silky smooth and completely uniform. Scrape down the sides as needed so no pieces remain.
Taste and Fine Tune:
Dip in a spoon to check the flavor. Add a bit more sugar if your mangoes are tart. This is a good time to blend in the vodka if you want extra smooth sorbet.
Chill the Mixture:
Pour the blended mixture into a bowl or container and place it in the refrigerator for two hours. This step makes the sorbet freeze faster and helps flavors meld.
Freeze the Sorbet Mixture:
If you are not using an ice cream maker spread the chilled mango base in a shallow metal pan. Freeze and stir with a fork every half hour breaking up any ice until firm about three hours. With an ice cream maker pour in and churn as the machine suggests usually under half an hour.
Final Firm Freeze:
Scoop the churned or stirred sorbet into an airtight container. Press plastic wrap directly onto the surface and pop it back in the freezer for two hours or until fully set.
Serve:
Let the sorbet sit at room temp just long enough to soften for those perfect creamy scoops. Dive in and enjoy alone or with your favorite toppings.
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A spoon is in a bowl of yellow ice cream. | yummyflavorsrecipes.com

I cannot resist using champagne mangoes when I can find them since their floral sweetness is unreal. My kids still talk about the time we taste tested three different mango varieties for this sorbet just to pick their favorite.

Storage Tips

Keep mango sorbet in a shallow airtight container so it freezes evenly and is easy to scoop. For best texture eat within a week though it will keep longer. Press plastic wrap right on the sorbet’s surface to block freezer burn or icy bits. If your freezer runs especially cold let the sorbet rest on the counter for a few minutes before scooping.

Ingredient Substitutions

You can swap out mango for other juicy tropical fruit like ripe peaches or pineapple though flavor will vary. In place of sugar agave syrup or honey work too if you adjust to taste. If you skip the vodka the sorbet will be just a touch firmer but still delicious.

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A spoon in a bowl of ice cream. | yummyflavorsrecipes.com

Serving Suggestions

This sorbet is delicious on its own but try serving in chilled dishes with a sprinkle of toasted coconut or a dash of chili salt for a spicy kick. It also makes an amazing side for coconut cake or mini pavlovas. Sometimes I scoop it into little cones for a fun party treat.

Cultural Context

Mangoes are celebrated in so many tropical cuisines and sorbets are a classic way to showcase their full juicy flavor. In India and Southeast Asia both mango ice creams and sorbets are traditional summer desserts that beat the heat. This recipe is my tribute to sun ripened fruit and the universal joy of a cold treat on a hot day.

Frequently Asked Questions

→ Can I make mango sorbet without an ice cream maker?

Yes, simply freeze the blended mixture in a shallow metal pan, stirring every 30 minutes until firm and smooth.

→ How do I keep the sorbet texture soft?

Adding a tablespoon of vodka to the mixture helps prevent the sorbet from freezing too hard, making scooping easier.

→ What’s the best way to store homemade mango sorbet?

Store in a shallow airtight container and press plastic wrap directly onto the surface to avoid ice crystals.

→ Can I adjust the sweetness level?

Absolutely! Taste after blending and add more sugar if your mangoes aren’t sweet enough.

→ Does lime juice affect the flavor?

Lime juice brightens the mango flavor, balancing the sweetness with a subtle tang.

→ Is this suitable for vegans and anyone avoiding dairy?

Yes, this mango sorbet contains no dairy or animal products, making it vegan-friendly and entirely plant-based.

Homemade Mango Sorbet Easy

Sweet, bright mango sorbet blends ripe fruit, lime, and a hint of sugar for a chilled, refreshing dessert.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Ranah


Difficulty: Easy

Cuisine: Vegan

Yield: 4 Servings (About 1 litre mango sorbet)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 4 ripe mangoes (about 2 pounds), peeled and chopped
02 1/3 cup granulated sugar
03 2 tablespoons fresh lime juice
04 Pinch of salt
05 1 tablespoon vodka (optional, for improved texture)

Instructions

Step 01

Peel the mangoes, remove the pits, and cut the flesh into chunks.

Step 02

Place mango chunks, granulated sugar, fresh lime juice, and a pinch of salt into a blender or food processor. Blend until completely smooth.

Step 03

Taste the mixture and adjust sugar if desired. If using vodka for a softer sorbet, add it to the mixture and blend briefly.

Step 04

Transfer the mango purée to a container and refrigerate for a minimum of 2 hours to allow flavors to meld and the mixture to cool.

Step 05

If using an ice cream maker, churn the chilled mixture according to the manufacturer's instructions for about 20–25 minutes. If not, pour the mixture into a shallow metal pan and freeze, stirring with a fork every 30 minutes for 3–4 hours until smooth and scoopable.

Step 06

Transfer the sorbet to an airtight container. Freeze for at least 2 hours to firm up before serving.

Step 07

Let the mango sorbet stand at room temperature for 5–10 minutes before scooping for easier serving.

Notes

  1. Select fully ripe mangoes for optimal natural sweetness and flavor.
  2. For best results, press plastic wrap directly onto the surface of the sorbet before sealing to minimize ice crystal formation.
  3. Store sorbet in a shallow container for efficient, even freezing and easier scooping.

Tools You'll Need

  • Blender or food processor
  • Shallow metal pan
  • Ice cream maker (optional)
  • Airtight container

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 140
  • Total Fat: ~
  • Total Carbohydrate: 35 g
  • Protein: 1 g