Mango sorbet is a refreshing frozen dessert made from sweet ripe mangoes. It has a rich, creamy texture thanks to the natural fiber in the mangoes. The main ingredients are mangoes, sugar, and water. Unlike ice cream, sorbet contains no dairy. The lack of fat makes sorbet lighter than ice cream. Sorbet also freezes harder and has an icy texture.
The primary ingredients in mango sorbet are:
- Mangoes – Provides the main mango flavor and texture
- Sugar – Sweetens the sorbet
- Water – Provides liquid to create the right consistency
Optional ingredients can also be added such as:
- Lemon or lime juice – Heightens the flavor
- Honey – Used instead of or along with sugar
- Glucose – Helps prevent iciness
- Stabilizers – Improve texture
- Spices – Enhance flavor e.g. ginger, cinnamon
The proportions of the main ingredients are approximately:
- 2 cups mango pulp
- 3⁄4 cup sugar
- 1 cup water
This makes enough sorbet for 4-6 servings.
Mangoes are the star of mango sorbet. Their flavor and natural fibers are essential. The variety of mango impacts the color and flavor of the sorbet.
Some good mango varieties to use are:
- Alphonso – Rich, creamy, delicate
- Ataulfo – Bright yellow, soft, sweet
- Francis – Bright yellow, tropical aroma
- Kent – Sweet, floral notes
The mangoes should be ripe but still firm. Overripe, soft mangoes will turn the sorbet too mushy. Underripe mangoes lack full flavor.
Sugar sweetens the naturally tart mango flavor. Granulated white sugar is most commonly used. Other alternatives are:
- Brown sugar – Adds caramelized notes
- Maple syrup or honey – Contribute unique flavors
- Agave nectar – Sweeter than sugar so less is needed
The amount of sugar can be adjusted to taste. More sugar makes a sweeter, less tangy sorbet. Too much sugar interferes with freezing and creates a gummy texture.
Water homogenizes the ingredients into the smooth, scoopable consistency of sorbet. Plain water is most common. Some alternatives include:
- Coconut water – For extra flavor
- Fruit juice – Such as mango, orange, passionfruit
- Tea – White or green tea enhance aroma
Avoid using too much liquid which will make the sorbet icy rather than creamy.
Additional ingredients can enhance the flavor, texture, or nutrition of mango sorbet. Some options include:
- Lemon/Lime Juice – A splash of citrus heightens the fruity flavors. Start with 1 tbsp per cup of mango pulp.
- Spices – A pinch of cinnamon, ginger, nutmeg, or cardamom complement the mangoes.
- Stabilizers – Corn syrup or small amounts of alcohol improve scoopability.
- Seeds/Nuts – Toasted coconut or almond slivers add crunch.
- Herbs – Mint, basil, or cilantro provide fresh contrast.
Keep additions minimal to let the mangoes shine. Intense or too many mix-ins will overpower the mango flavor.
Homemade mango sorbet requires minimal equipment:
- Blender or food processor – Purees the mangoes smooth
- Fine mesh strainer – Removes fiber for smoother texture
- Mixing bowl – Combines ingredients
- Whisk – Mixes and aerates the sorbet base
- Ice cream maker – Chills and churns the sorbet
- Freezer safe container – Freezes sorbet solid
If you don’t have an ice cream maker, the sorbet can be frozen in a shallow metal pan instead. Stirring occasionally creates a coarser but acceptable texture.
This basic mango sorbet recipe serves 4-6 people:
|Ripe mangoes, diced||4 cups|
|Lime juice||2 tbsp|
- Peel, pit and dice the mangoes. You should have about 4 cups.
- Puree the mango chunks in a blender or food processor until smooth.
- Push the mango puree through a strainer to remove fiber for a smooth texture.
- In a mixing bowl, whisk together the strained mango puree, sugar, water and lime juice until combined.
- Chill the sorbet base for at least 2 hours so the sugar dissolves.
- Pour the chilled base into an ice cream maker. Churn according to manufacturer’s directions.
- Transfer the soft sorbet into a freezer safe container. Freeze for at least 4 hours until scoopable.
For variations, try adding spices like 1 tsp cinnamon or swapped honey for half the sugar.
Properly stored, homemade mango sorbet lasts 1-2 months in the freezer. To maintain quality:
- Store in airtight container to prevent ice crystals
- Seal surface with plastic wrap before lid to minimize air exposure
- Freeze at 0°F or below
- Avoid freezing and thawing repeatedly as texture suffers
For the freshest flavor, consume within 1-2 weeks. Sorbet aroma, texture and color fade over longer storage.
Mango sorbet packs more nutrition than many other frozen desserts since it contains fruit. A 1/2 cup serving provides:
- 140 calories
- 0g fat
- 37g carbs
- 1g protein
- 34% Vitamin C
- 25% Vitamin A
It’s lower in calories, fat and protein compared to ice cream. The main drawback is the 37g of sugar per serving.
Expect to spend roughly $5 to $10 to make a batch of mango sorbet serving 4-6 people. The cost depends most on:
- Mangoes – Fresh mangoes are the biggest expense, especially in winter. Canned or frozen pulp is cheaper.
- Sweeteners – Sugar is the cheapest. Honey or agave nectar increase cost.
- Optional ingredients – Extra flavors like spices or coconut add a small cost.
Making your own costs significantly less than store-bought mango sorbet. But homemade takes more time and effort.
Mango sorbet is a light, refreshing frozen treat perfect for hot summer days. Ripe mangoes provide the main flavor and texture, enhanced by sugar, water and optional ingredients like lime juice. With just a blender and ice cream maker, you can easily make mango sorbet at home for a fraction of the store-bought price. Experiment with different mango varieties and mix-ins to create your own custom flavor.