Refreshing Mango Sorbet (without an ice cream machine)
on Apr 12, 2021, Updated Apr 10, 2024
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This Mango Sorbet is naturally smooth and soft and it’s made entirely without an ince cream maker. It’s a really simple recipe that calls for just four ingredients and is brimming with the flavours of Alphonso mangoes. Eat it as a palate cleanser or refreshing dessert, this mango sorbet is always a hit!
Sorbet is easily one of my favourite ways to cool off on hot summer days. It’s fruity, it’s fresh, and it’s SO refreshing! And it’s especially better when it’s homemade mango sorbet.
The first time I saw a sorbet being made was on an episode of MasterChef Australia, where the contestant I was rooting for made Peach Sorbet. And it looked so outlandish and exquisite, that I had to try making it at home. And it turns out, the sorbet is actually surprisingly easy to make at home! This mango sorbet is ABSOLUTELY top notch because I’ve used the king of mangoes: The Alphonso!
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What’s a Sorbet?
Sorbet is a light, refreshing frozen dessert made primarily from fruit, water, and sugar, and has Persian origins. Unlike ice cream, it doesn’t contain dairy, which gives it a cleaner, more intense fruit flavour and an icy, slightly granular texture. Traditionally, people churn a sorbet to keep it smooth while freezing. And can range from bright citrusy options like lemon to richer blends like mango or berry. Because it’s dairy-free, sorbet is also a popular choice for vegans or anyone looking for a lighter, palate-cleansing treat.
Mango Sorbet Ingredients
Sugar: For sweetness. Made into a syrup by boiling with water
Mango: I have used alphonso mango for it’s rich, fiberless texture and intense sweetness
Mint leaves: For freshness and to provide a little contrast and depth of flavor
Mango Sorbet Without an Ice Cream Maker
Sorbets are generally made in an ice cream maker to make them smooth and creamy. A great replacement to achieve the same creaminess is to use sugar syrup, which is what we’re doing in this recipe. The sugar syrup ties up the water and sugar molecules to prevent large ice crystals from forming giving us creamier results. Of course if you have an ice cream maker, then its best, but if you don’t, adding sugar syrup really helps.
Tip: You can also blend the sorbet one more time once its frozen and freeze it again for a few more hours before serving.
Richa’s Top Tips
- For this mango sorbet, I highly recommend using plump, fiberless, juicy variety of mangoes such as Alphonso or Himsagar for the best flavor and texture.
- If you want your mango sorbet extra tart, squeeze in some lime juice and blend it all together before freezing. Lime juice is so acidic and citrusy, and just perfect in this icy dessert
- You can add in a few mls of vodka or gin to prevent a too icy or over-crystallised sorbet. Alcohol helps to prevent the sugar crystals from getting over-crystallized, and makes sure the sorbet remains smooth and creamy.
Storage Tips
- Store mango sorbet in an airtight, freezer-safe container to prevent ice crystals from forming. Press a layer of parchment paper or cling wrap directly on the surface before sealing to help maintain its texture. It keeps well for about 1–2 weeks, but for the best flavour and consistency, try to enjoy it sooner. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.
Serving Ideas
- Serve it in chilled bowls or glasses to keep it from melting too quickly.
- Top it with fresh mango cubes, a few mint leaves, or a squeeze of lime for brightness.
- Mango sorbet works beautifully as a palate cleanser between meals, or paired with light desserts like coconut cake or crisp cookies.
Customisation Ideas
- Add a splash of lime or lemon juice to balance the sweetness.
- Blend in a pinch of chilli powder for a subtle kick.
- You can also pair mango with other fruits like pineapple or passion fruit for a more layered flavour.
- For a more indulgent twist, swirl in a little coconut milk before freezing.
- If it’s not mango season, use fruits like peach, berries, or watermelon.
You can make this sorbet in your sleep and get it spot on, it’s that simple. Once you make this recipe, you and your family will be craving it over and over again. Cos how can you not?! So what are you waiting for?
Tried this recipe? Tag me over on Instagram @my_foodstory—I’d love to see your refreshing recreations!🌿🥭
Watch Mango Sorbet Recipe Video
Mango Sorbet without an ice cream maker
Ingredients
- 500 Grams Mangoes, diced, we used Alphonso Mango
- 100 Grams Sugar
- ¼ Cup Water
- ¼ Cup Mint Leaves
Instructions
- Line a baking tray with parchment paper. Cut mangoes into ½ – ¾ inch cubes and put on the parchment lined baking tray. Spread them out evenly. Cover and freeze diced mangoes for at least 4 – 5 hours in the freezer.
- Add sugar and water to a heavy bottomed pan and simmer on medium heat. Continue simmering for 4 – 5 minutes or until all the sugar has dissolved.
- Place the frozen diced mangoes in a food processor along with the sugar syrup and mint leaves and blend till smooth.
- Pour this thick mixture into a freezer safe container and freeze overnight.
- Scoop and serve immediately!
Video
Notes
- Ice Cream Maker: If you have an ice cream maker, churn the sorbet for 15-20 minutes till it achieves a thick milkshake like consistency and churn it
- Alcohol: 2-3 tbsp vodka or rum can turn this into a boozy mango sorbet and can also prevent ice crystals from forming
- Mangoes: Use the best, sweetest mangoes you can find since this sorbet is only four ingredients. Quality mangoes are what will make this dessert shine!
Nutrition
This article was researched and written by Urvi Dalal.
Easy, colorful, delicious… This mango sorbet is truly perfect! I made a batch with frozen mangos then a second using frozen strawberries – perfect for summer!
Wow!! What a fantastic idea to use strawberries. LOVE IT! I hope you are well Erika
Hi Richa, should I wait for the sugar syrup to cool before blending?
Yes please let the sugar syrup cool slightly before blending
Yes please. Let it cool completely
Pakhora ; what oil do you fry them in please ?
I use either Canola, Rice Bran, Sunflower or Groundnut oil for frying
The mango sorbet is such a easy peasy quick and super delicious summer desert that I’m making it everyday for the past three days! Just loved it.. Thank you for sharing the recipe 🙂