Mango Sorbet is a bright, tropical frozen dessert that celebrates the naturally sweet and juicy flavor of ripe mangoes. Loved across warm climates and inspired by classic European sorbets, this dessert is dairy-free, refreshing, and bursting with real fruit taste. Mangoes, often called the “king of fruits,” bring a rich golden color and smooth texture that makes this sorbet irresistibly creamy—even without cream.
Perfect for hot summer days, festive meals, or as a light finish to a rich dinner, mango sorbet offers pure fruit indulgence. With minimal ingredients and a straightforward method, this recipe allows the mango’s natural sweetness and aroma to shine through in every spoonful.
I love this mango sorbet recipe because it’s simple, vibrant, and incredibly refreshing. It tastes like frozen sunshine and instantly lifts your mood. The recipe is naturally vegan and gluten-free, making it ideal for sharing with everyone. Best of all, it delivers intense mango flavor without any artificial ingredients or heaviness.
This mango sorbet is a must-try because it’s easy to make, naturally dairy-free, and packed with tropical flavor. It’s lighter than ice cream, lower in calories, and perfect as a palate cleanser or summer dessert. If you enjoy fruity desserts that are refreshing and not overly sweet, this sorbet is an excellent choice.
Prepare the Simple Syrup
In a small saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely. Remove from heat and allow the syrup to cool.
Blend the Sorbet Base
Add mango pieces, cooled syrup, lime juice, and zest to a blender or food processor. Blend until smooth and creamy.
Freeze the Mixture
Transfer the mixture to an ice cream maker and churn according to instructions, or pour into a shallow container and freeze, stirring periodically.
Step 1: Peel mangoes and cut the flesh away from the pit.
Step 2: Make a simple syrup by dissolving sugar in water; let it cool fully.
Step 3: Blend mango, syrup, and citrus juice until silky smooth.
Step 4: Chill the mixture for 1 hour for best texture.
Step 5: Churn in an ice cream maker or freeze and stir every 30 minutes.
Step 6: Freeze until firm and scoopable.
Serve mango sorbet in chilled bowls or dessert glasses. Garnish with fresh mint, mango slices, or a sprinkle of lime zest. It pairs beautifully with coconut cookies, fresh berries, or as a refreshing palate cleanser between courses.
Coconut Mango Sorbet
Replace half the water with coconut milk for a creamy tropical twist.
Mango Pineapple Sorbet
Blend mango with pineapple for a tangy, island-style flavor.
Spiced Mango Sorbet
Add a pinch of ginger or cardamom for warmth and depth.
Chili Mango Sorbet
Add a small pinch of chili powder for a sweet-heat contrast.
Sugar-Free Mango Sorbet
Use monk fruit or stevia as a sugar substitute for a lighter option.
Freezing
Store mango sorbet in an airtight, freezer-safe container for up to 2 months.
Storage Tips
Press parchment paper directly onto the surface to prevent ice crystals.
Re-Serving
Let the sorbet sit at room temperature for 5–10 minutes before scooping.
Mango Sorbet is a refreshing, vibrant dessert that delivers pure tropical flavor in every bite. With its smooth texture, bright color, and naturally sweet taste, it’s the perfect treat for warm days or a light ending to any meal. Easy to prepare and endlessly customizable, this mango sorbet recipe is one you’ll want to enjoy again and again.
Mango Sorbet is a bright, tropical frozen dessert that celebrates the naturally sweet and juicy flavor of ripe mangoes. Loved across warm climates and inspired by classic European sorbets, this dessert is dairy-free, refreshing, and bursting with real fruit taste. Mangoes, often called the “king of fruits,” bring a rich golden color and smooth texture that makes this sorbet irresistibly creamy—even without cream.
