Go Back
+ servings
Mango sorbet scoops served in a brown ceramic bowl with diced mangoes

Mango Sorbet without an ice cream maker

Naturally smooth and soft mango sorbet that's easy to make and fun to eat! This sorbet is packed with the flavours of Alphonso mangoes and has JUST 4 INGREDIENTS!
5 from 2 votes
Print Pin
Course: Desserts
Cuisine: American
Keyword: fruit sorbet, mango sorbet, sorbet without an ice cream maker
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 116kcal


  • 500 Grams Mangoes diced, we used Alphonso Mango
  • 100 Grams (0.5 cups) Sugar
  • ¼ Cup Water
  • ¼ Cup Mint Leaves


  • 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!



  • 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!


Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 151mg | Fiber: 1g | Sugar: 28g | Vitamin A: 981IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 1mg