Mango Sorbet


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

Photography Credit: Elise Bauer

Mango, lime, sugar. These ingredients are just destined to be together in a sorbet! A perfect way to cool down on a hot day.

Sweet mangoes have a rich and creamy texture that balance beautifully with bright tart lime juice.

The problem you can encounter when making homemade sorbet is that it can become hard and icy if stored for any period of time.

The mango helps a bit with this, but if you don’t plan to eat the sorbet right away, it really makes a difference to add a couple tablespoons of some sort of high alcohol content liquor to the sorbet. The lower freezing temperature of the alcohol keeps the sorbet from getting too icy.

Mango Sorbet

If you don’t want to use alcohol, you can add a couple tablespoons of corn syrup. It won’t be as effective as alcohol to prevent iciness, but it will help.

We are also starting with a simple syrup to make our sorbet. Sugar crystals attract other sugar crystals, so if you dissolve them first in water to make your sorbet, you have less chance of them quickly crystallizing.

Mango Sorbet Recipe

  • Prep time: 25 minutes
  • Chilling and processing time: 1 hour, 30 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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How to make ice cream without an ice cream maker - tips from David Lebovitz

Tips for making your ice cream softer - more tips from David Lebovitz

Mango Sorbet from Serious Eats

Lime Mango Sorbet

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

10 Comments / Reviews

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Did you make it? Rate it!

  1. joe

    Thanks for quick response, I tried and I think it is good:)


  2. Chennelle

    Can it be done without the ice cream maker? Just put it in the freezer after mixing….

    Show Replies (1)
  3. 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

  4. 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

  5. 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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