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.

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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 tablespoons lime juice
  • Pinch salt
  • 2 tablespoons tequila, rum, or vodka (optional) OR 2 tablespoons 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

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

38 Comments / Reviews

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Did you make it? Rate it!

  1. Mike Wittenberg

    I’m going to try to make this diabetic friendly, so I’m going to sub agave syrup for simple syrup and corn syrup. I’ll let you know how it comes out!

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  2. Ecio

    Do i have to use an ice cream maker or can i put straight into the freezer


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  3. Pamela

    Hi I bought simple syrup already made could you possibly tell me how much I would need to use to get what you made?

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  4. Ben

    I have SUPER ripe mangoes that were picked from a local tree (like you can’t even peel them without turning to mush in your hands) and they are very sweet. I feel like the recipe calls for a lot of sugar and it will be too sweet. Does this sorbet normally come out very sweet? I’m not sure how much sugar I need.

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  5. Emely

    Can I do it without the corn syrup?

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