
When those hot days hit, I always want a cold treat. Blending up super ripe mangoes into a smooth sorbet is one of the chillest things I make at home. It comes together fast with just a blender and juicy mangoes. If you're skipping dairy, living that plant-based life, or you just want some fruity goodness, every bite bursts with sweet mango flavor right from your kitchen.
Once I spot juicy mangoes at the store, I'm making this. My family finished the entire batch fast, and nobody even missed the pre-made kind from the store.
Dreamy Ingredients
- Salt: Just a little brings out the mango flavors. Go for fine sea salt so it mixes in quickly.
- Optional vodka: Makes the finished sorbet creamier, but you won't taste it! Use a basic vodka if you're adding some.
- Fresh lime juice: Brightens up the whole thing and cuts any extra sweetness. Juicier limes are always best.
- Sugar: Sweetens and keeps it scoopable. Change it up if your mangoes are really sweet or tart.
- Ripe mangoes: They do all the heavy lifting for juicy flavor. Look for ones that smell great and squish just slightly.
Easy Step-by-Step
- Dig In and Enjoy:
- Let your frozen sorbet warm up on the counter for a couple minutes till it's scoopable. Spoon it out, top with whatever you like, and enjoy right away.
- Final Chill:
- Stash your churned or stirred sorbet in a sealed container. Press some plastic wrap onto the top. Freeze a bit longer (about two hours) until it's perfectly set.
- Freezing Time:
- Skip the ice cream machine? Spread your mixture in a metal dish, freeze, and give it a mix every half hour with a fork. It'll take around three hours to get firm. Got an ice cream maker? Let it churn based on the manual (usually under half an hour).
- Chill Out:
- Pour the smooth mix into a bowl and toss in the fridge for a couple hours. Everything freezes better and the flavors blend together.
- Taste and Tweaks:
- Sample with a spoon. Need it sweeter? Add sugar now. If you want that soft texture, blend in the vodka now too.
- Smooth It Out:
- Throw your mango pieces in the blender with lime, sugar, and salt. Run it until there are no lumps left and it's super smooth. Scrape down the blender sides if you need.
- Mango Prep:
- Stand up the mango, chop off each end, then cut away the peel. Slice the flesh off both big sides and cut the rest into chunks. Try to avoid snacking too much as you chop!

If you track down champagne mangoes, grab them—they're next-level sweet and floral. One year, I made my kids try sorbet with three kinds of mango just to vote on their top pick. They still talk about it!
Storing How-To
Scoop your mango sorbet into a shallow, tight container so it freezes right and is easy to dish out. It's at its best the first week, but you can keep it even longer. Lay plastic wrap directly on the sorbet to keep freezer burn away. If yours is rock hard, just let it sit out before scooping.
Swaps and Options
No mangoes? Try sweet peaches or pineapple, but the flavor will change up. Instead of sugar, try honey or agave if you like, just taste as you go. Leaving out vodka means your sorbet's a bit firmer, but it's still great.

How to Serve
Grab a chilly bowl and dig in, or sprinkle on toasted coconut or a hit of chili salt if you love spice. Sometimes I serve it with coconut cake or mini pavlovas. For parties, little cones make it even more fun.
Global Flavors
Mangoes get loads of love in tropical cooking, and sorbets are a classic way to show them off. From India to Southeast Asia, you'll find mango ice desserts everywhere once it heats up. I make this as a little nod to sunny fruit and how awesome it is to eat something ice cold in warm weather.
Common Questions
- → Is it possible to make mango sorbet without special equipment?
You bet! Pour your blended mix into a metal tray, freeze, and give it a stir every half hour until it firms up and gets nice and smooth.
- → How can I make sure the sorbet doesn’t get rock solid?
Stir in a splash of vodka before freezing—it keeps things nice and scoopable without turning the sorbet into a brick.
- → Any good storage tips for mango sorbet?
Pop it in a shallow airtight box and lay plastic wrap flat against the top to stop any ice bits from forming.
- → Can the sweetness be tweaked?
For sure! If your mangoes are a little tart, toss in extra sugar after tasting the blended mix.
- → Does lime juice change the taste a lot?
Lime wakes up the mango flavor and keeps things from getting too sweet with its bright zestiness.
- → Is this good for vegans or anyone avoiding dairy?
Yep, this mango sorbet skips all dairy and animal stuff, so it’s plant-based and vegan from start to finish.