Delish Mango Sorbet Recipe
Bright, silky mango sorbet made with ripe mangoes, a quick syrup, and fresh lime for a refreshing, dairy-free dessert that churns up perfectly scoopable.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup ripe mango, diced about 4 large mangoes; use very ripe for best flavor
- 0.75 cup granulated sugar
- 0.75 cup water for quick syrup
- 2 tablespoon fresh lime juice
- 0.25 teaspoon fine sea salt
- 1 teaspoon lime zest optional, for extra citrus aroma
Instructions
Preparation Steps
- Make a quick syrup: In a small saucepan over medium heat, stir sugar and water just until the sugar dissolves. Remove from heat and cool completely.
- Blend: Add diced mango, cooled syrup, lime juice, salt, and lime zest to a blender. Blend until very smooth.
- Chill the mixture in the refrigerator until cold for best churning results.
- Churn in an ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency.
- Freeze to set: Transfer to a freezer-safe container, press parchment onto the surface, and freeze until firm. Let sit at room temperature a few minutes before scooping.
- No-churn option: Pour into a shallow pan and freeze, stirring and scraping every 30 minutes until smooth and scoopable.
Notes
Adjust sugar to taste based on mango sweetness; very sweet mango may need less. For extra-smooth texture, strain the puree before churning. If the sorbet is very firm, let it sit at room temperature for a few minutes before scooping.