Currently my favourite thing and soon to be yours, this smooth mango sorbet is like a slice of mango that melts in your mouth. It’s easy to make – just 4 ingredients and 10 minutes hands-on time.
What is it?
So what is sorbet, anyway? Sorbet is a frozen dessert made with a sugar syrup and most often some kind of fruit juice or puree.
These simple ingredients not only make it very quick to make, but also make sorbet dairy free, egg free, gluten free and generally vegan too. This is a frozen treat that everyone can indulge in, without the hassle of making a custard base first.
Why mango sorbet?
While sorbet can have a reputation of being icy and often doesn’t last too long in the freezer before becoming icy, this mango version does not thus making it a great flavour to start your sorbet journey.
This one stays smooth and creamy which is thanks mostly to the natural creaminess of the mango itself. In fact, I’ve actually almost completely thawed this, before returning it to the freezer and the texture has only suffered very, very mildly. My latest batch has been resting away in the freezer for 4 weeks now and is still creamy, easy to scoop and still tastes vibrant and luscious.
Ingredients you’ll need
4 simple ingredients are all you need.
- Mangoes (3): Fresh or frozen will work. If using frozen, I recommend letting it thaw first.
- Sugar (2): Regular white granulated or caster (superfine) sugar is perfect here.
- Water: (4) Heated with the sugar, the resulting sugar syrup becomes the base.
- Glucose or corn syrup (1): You can also substitute this for vodka or rum. Both of these options will keep it from setting like an ice block ensuring it remains scoopable. Optional but recommended.
How to make mango sorbet
Sorbets are so incredibly easy to make. While I recommend an ice cream machine to churn it, you can certainly make it without one and the minimal ingredients and fruity flavours are perfectly refreshing any time.
- If you’re using fresh mangoes, cut the flesh from the mango (photos 1,2 & 3).
- Make a sugar syrup – I find this gives a smoother texture than using undissolved sugar in the sorbet. Just combine them in a saucepan with the glucose and heat until dissolved.
- Add it to a blender or food processor with the mango (photo 4) and blend until smooth (photo 5).
- At this point, add it to your sorbet to an ice cream machine (photo 6) and churn according to it’s directions (photo 7). I find about 15-20 minutes is the sweet spot. You’ll want it to be as thick as soft serve.
- Tip it into a container, seal with a tight fitting lid and freeze for at least 4 hours.
Tips and tricks
- While you can use mango that’s frozen, I find the mixture easier to blend when the mango is thawed.
- If you have a powerful blender, you can use frozen mango. Let the syrup cool at least to room temperature, then blend the lot and you could eat it (while much softer) straight from the blender.
- Take the sorbet out of the freezer 5 minutes before scooping. It should be perfect scooping consistency at this stage. You can also heat your ice cream scoop under hot water to help with getting perfect scoops.
- I find a classic ice cream scoop my favourite to use for getting perfect, big balls of sorbet. Simply scoop in one sweep then go back and do a second and third until you have the size scoop you’re after.
Handy tools to have
- Ice cream machine – I use the kitchenaid ice cream attachment but I have also used a Cuisinart ice cream maker that does a great job.
- Heavy based saucepan – this is the most used saucepan in my house as it evenly distributes heat.
- Freezer safe container – I used a clear plastic container this time round but I love these stainless steel lunchbox containers and cute ice cream tubs.
- Ice cream scoop – this curved classic ice cream scoop is lovely but the trigger-style ice cream scoop is great as well.
Can I make mango sorbet without ice cream maker?
Technically, yes, you can make sorbet without an ice cream maker churning your sorbet will give you a creamier and smoother result.
If you would still like to churn it but want to do it by hand, store the blended mixture in your freezer safe container, giving it a vigorous mix every half an hour until it’s too thick to do it anymore. When you do, make sure to get all the firmer sorbet from the edges, break them up and stir them through the middle.
Rich and sweet, this mango sorbet is just the thing to cool you down on a hot day (or maybe just what you need if you’re dreaming of a tropical holiday).
More recipes you’ll love
- Raspberry Ripple Ice Cream
- Strawberry Cheesecake Ice Cream Bars
- Frozen Cherry Chocolate Parfait
- Raspberry Pavlova Ice Cream Cake
- Homemade Mango Curd
- Homemade Raspberry Sorbet
Easy Creamy Mango Sorbet
- 2 ½ cups mango chunks, fresh or frozen (notes 1 & 2)
- ½ cup white granulated sugar
- ¼ cup water
- 1 tablespoon glucose (optional)
- Freezer safe container
- If using fresh mango, cut the flesh from the mangoes and place in a blender.
- Combine the sugar, water and glucose in a heavy based saucepan over low-medium heat. Stir until the sugar has dissolved.
- Pour the syrup into the blender with the mango and blend until smooth.
- Pour into your ice cream maker and churn according to manufacturer instructions. Stop it when it looks the texture of soft serve.
- 2 large fresh mangoes should give you the right amount of mango for this recipe.
- If using frozen mango, let it mostly thaw first.
- You can make this without an ice cream maker but it will not be as smooth or creamy. To churn by hand, place the sorbet into a freezer safe container and place in the freezer. Stir vigorously every 1/2 an hour until you are no longer able to stir it.
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