Mango Sorbet

Naturally creamy mango sorbet, with fresh mangos, lime juice, simple syrup.

  • Prep time: 25 minutes
  • Yield: Makes almost 1 quart


  • 1 cup sugar
  • 1 cup water
  • 3 ripe mangos (about 2 1/2 pounds)
  • 3 Tbsp lime juice
  • Pinch salt
  • 2 Tbsp tequila, rum, or vodka (optional) OR 2 Tbsp light corn syrup


1 Make simple syrup: Heat the sugar, salt, and water in a medium saucepan until the sugar and salt have completely dissolved. Set aside to cool.

2 Prep mango: Use a vegetable peeler to peel the outside peel of the mangoes. Then cut the flesh away from the large flat white seed in the center of the mango. Discard the seed and peel. Rough chop the mango flesh. You should have about 3 1/2 to 4 cups of chopped mango.

3 Blend mango, simple syrup, lime juice: Put the mango pieces, simple syrup, and lime juice into a blender. Blend until completely smooth.

4 Chill: Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

5 Process in ice cream maker:  When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila, rum, vodka (if using) or corn syrup.

Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions.

6 Freeze until firm: Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

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  • 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 alcohol 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

  • 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

  • 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

  • S. Moy

    LOVE this recipe!!! Made it for my grandparents & everyone really enjoyed it!

  • Cecilia

    Elise, I made this sorbet yesterday and it is absolutely delicious – all the flavors blend beautifully and the texture is wonderful. I have been reading your blog every day for a year, and I have used several recipes I found here. Thank you and keep up the good work!

  • Jim

    This absolutely topped off the Fettuccini with Creamy Tomato Italian Sausage Sauce meal tonight! What a beautiful and flavorful sorbet!

  • Marie

    What about using thawed frozen mangoes? I have a hard time getting good fresh ones, but the bags of frozen mangoes are aplenty in the grocery stores.