Lime Mango Sorbet


Lime, mango, sugar, a dash of tequila. These ingredients are just destined to be together in a sorbet. Unlike lemon sorbet which can be quite tart, this lime mango sorbet has the smoothing influence of the mango. The addition of tequila not only adds a hint of margarita to the flavors, but helps keep the sorbet from getting icy.

Lime Mango Sorbet

Lime Mango Sorbet Recipe

  • Yield: Makes almost 1 quart.


  • 1 cup sugar
  • 1 cup water
  • Zest from one lime
  • 3 ripe mangos (about 2 1/2 pounds)
  • 1/2 cup lime juice
  • Pinch salt
  • 3 Tbsp tequila


1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.

2 Cut the flesh from the mangoes (see How to Cut a Mango).

3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

4 When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

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Showing 4 of 14 Comments

  • Christine Jacobs

    If I wanted to make this without alcohol, but keep it from getting too icy, would a splash of vanilla extract work do you think?

    It would be the alcohol in the vanilla extract that would keep the ice cream from getting icy, so you wouldn’t really be avoiding alcohol if you used extract. Not sure about the flavor combo, but if you try it, please let us know how it turns out for you. ~Elise

  • Sabra

    This was amazing! I made a tequila free version and it was super yummy. I made it all in the blender and skipped the simple syrup making part. Everything went in the blender with a bag of frozen mango and my son and I could not stop eating it. Next time I will reduce the sugar to 2/3c. and 2/3 c. water just to see if it still good with less sugar. I don’t think it needs the tequila. I also like booze poured over my sorbet like a mini dessert float and may try it that way.

    The tequila will help the sorbet from getting icy over the days after you make it. But if you eat the sorbet right away then it doesn’t really make a difference. ~Elise

  • Kim

    Subbed vodka for tequila. Worked out fine.

  • Susan

    Just made this yesterday, as well as David Lebovitz’ vanilla ice cream. Both were my first attempts and I must say, thanks to you both, they’re delicious. However, I have one question, do I have to add the full amount of simple syrup or can that be “to taste?”

    It is not “to taste”, but you can try making it with less and see if you like it. In general with ice cream and sorbets I stick with a ratio that works because the sugar is needed for the chemistry of the mixture to turn out right. ~Elise

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