Mangoes are a fantastic fruit eaten on their own, but they’re also perfect turned into fresh sorbet. This mango sorbet recipe is a refreshing, sweet dessert with a little tartness to balance it all out.
Homemade sorbet tastes a lot like the Weis tubs available in the supermarket. But the homemade version has a cleaner ingredients label. Also, the freshness of the mangoes make for a delicious dessert.
How to make mango sorbet
There isn’t much to making mango sorbet. The secret is choosing good quality mangoes that are ripe and juicy. If they’re out of season, then it will probably be an expensive dessert!
Mangoes vary in flavour and sweetness depending on ripeness and variety. If you have the choice, Kensington Pride mangoes are a good option. They’re sweet but also have a slight tang.
For more information on mango varieties check out this page.
After you whisk the sugar into the mango, taste test the puree to check whether it tastes good. If it’s really sweet, add more than a teaspoon of lemon juice and salt.
Other great sorbet recipes
- 500 gm peeled mangoes stones removed
- 1/4 cup water
- 3/4 cup sugar
- 1 tsp lemon juice
- 1/2 tsp salt
- Add mangoes to a blender with water and puree for about half a minute.
- Pour mango puree through a strainer into a medium bowl and whisk in sugar.
- Add lemon juice and salt and whisk until combined.
- Place puree in the fridge for 2-3 hours until cooled completely.
- Churn in ice cream machine then add to an airtight container and freeze for 2-3 hours or until desired hardness is achieved.