Fresh, fruity summer desserts don’t come better than this silky smooth easy no churn mango sorbet ! A great way to preserve ripe summer mangoes, but I show you how to properly ripen them to make sorbet too.
Plus, I show you how to make mango sorbet WITH and WITHOUT an ice cream maker as well.
- Recipe highlights
- Tips for making scoopable silky smooth sorbet
- Mango sorbet ingredients
- What type of mangoes should I use?
- How to make easy mango sorbet (step by step overview)
- How to make mango sorbet WITHOUT an ice cream maker
- How to make mango sorbet WITH an ice cream maker
- Storage tips
- Flavor variations you’ll love
- Frequently asked questions
Mangoes have always been one of my top two favorite fruits (lychee / rambutan are right up there too!). I grew up eating tons of fresh, ripe mangoes straight from the tree while growing up in tropical Sri Lanka. That’s how mango curry , mango chutney , mango relish , mango lassi etc. came to make frequent appearances in our house.
But my picky self can only enjoy mangoes that are ripe and sweet, so I get prickly about choosing mangoes at the grocery store. Which is why when I do find the right type of mangoes at a bargain in the summer, we always end up with LOTS of mangoes!
So what do you do to preserve that sweet summer mango deliciousness for as long as you can? Mango sorbet of course!
Recipe highlights
- Great way to preserve the sweet flavor of mangoes for throughout the year!
- You can make this WITHOUT an ice cream maker , as that is how I first made this recipe over 20 years ago! But I ALSO provide the option to make it WITH an ice cream maker .
- I share the science on how to make silky smooth sorbet , so you can understand each step for making the BEST sorbet – with any fruit!
- I even share secrets on how to ripen mangoes properly to make the best mango sorbet!
This is the first sorbet I made over 20 years ago while still in high school. I wish I remembered the source, but it was in a very old recipe book. But I was able to make the smoothest, airiest mango sorbet ever, WITHOUT an ice cream maker!
The technique still works to perfection.
Tips for making scoopable silky smooth sorbet
These tips apply to any kind of sorbet. Like these easy fruit sorbet recipes that I previously shared, where I make sorbet with just 3 ingredients.
- What makes sorbet so delicious is the flavor (obviously!) and a silky smooth texture . If it’s “icy” – then it’s not so nicey. Instead, it should have a smooth, airy, melt in your mouth texture and mouthfeel .
- Just like with ice cream, sorbet is “churned” in a freezing cold chamber, so that the mixture freezes with the tiniest ice crystals, while also incorporating a little air to make it airy and smooth.
- And just like ice cream, sorbet is meant to remain scoopable but still firm when frozen. With ice cream, this is easy, because there’s a higher fat content AND sugar to keep the mixture from freezing into a solid block.
What keeps sorbet scoopable in the freezer
- Fruit sorbets do not contain any fat (egg yolks / milk / heavy cream). So it relies on the sugar content to stay scoopable. Higher sugar concentrations inhibit the sorbet from freezing into a solid mix once churned.
- For a sorbet to remain scoopable, there should be a minimum of 25 – 30% of sugar in the mixture. At 25 % or lower, the sorbet will harden more in the freezer and you will need to let it soften at room temperature before scooping it.
- This is why I recommend to eat my easy 3 ingredient sorbet immediately! Because it has such little sugar content, it’ll harden if stored in the freezer. But this mango sorbet is a classic sorbet recipe, and will contain a higher sugar concentration and should be scoopable even after freezing.
- Another ingredient that will keep the sorbet soft without increasing the sugar concentration is alcohol. Adding vodka, tequila or any other liquor will prevent the sorbet from freezing solid, like in my frozen mango margarita .
How to make sorbet light and airy WITHOUT an ice cream maker
Over 20 years ago, I came across a recipe for mango sorbet made with egg whites. I didn’t understand why I had to use egg whites, but realized quickly that the air from the meringue made the sorbet light and airy too! But to keep the sorbet vegan and safe to eat for everyone, I eventually replaced the egg whites with aquafaba instead.
No churn ice cream uses this technique as well. Instead of meringue, we use whipped cream. The whipped cream adds the air the ice cream base requires.
With this recipe, we’ll be using a combination of aquafaba, and whipping the base in a blender / food processor . Both these methods help to keep the sorbet airy, creamy, and silky smooth !
But you can absolutely use an ice cream churner if you have one.
Mango sorbet ingredients
- Ripe mangoes
- Sugar
- Lime juice (or lemon juice)
Optional ingredients
- Corn syrup – helps to maintain a smooth texture, but not required.
- Aquafaba – to help aerate the mango sorbet base.
Equipment needed
- High powered food processor or blender
- Ice cube trays
- Whisk
- Ice cream maker (optional)
What type of mangoes should I use?
You can use any type as long as they taste sweet and delicious. However, there are some mangoes that are better suited to making this sorbet than others.
Mangoes with smooth, soft flesh are better suited as they will result in a smoother sorbet WITHOUT having to strain the mixture.
Mango varieties that are soft with no stringy / fibrous texture
- Ataulfo mangoes (also known as honey mangoes)
- Alfonso mangoes (the most popular mango variety in South Asia)
- Manila mangoes
- Kengsinton pride
- Calypso mangoes
- Honey gold
- Kent mangoes
Mango flesh that is stringy and fibrous is less suitable for this recipe. If you do use stringy mango, you’ll need to strain the mango before using it for the sorbet. This includes varieties such as Tommy Atkins.
The flavor of the mangoes makes the BIGGEST difference in the outcome of this recipe. If the mangoes don’t taste good, the sorbet won’t either. You can adjust the flavor to a certain degree, but it cannot be changed.
Some of the best mango sorbets that I’ve ever had in my life were in Australia! They have so many incredible mango varieties, and a very popular gelato / sorbet shop that sold the most amazing mango gelato / sorbet!
How to choose good mangoes
- I actually avoid buying ripe mangoes. I prefer to buy slightly underripe mangoes that are very firm to the touch and then let them ripen at home.
- This gives me more control over how much the mangoes ripen. By making sure the mangoes are firm and blemish-free, there’s a higher likelihood of the mangoes tasting super sweet and not watery.
- Keep the slightly unripe mangoes in a cool place, in a dark paper bag or box. Check on them daily to ensure that they don’t overripen.
How to make easy mango sorbet (step by step overview)
Step 1 – Prepare and measure the mango
Peel and cut the flesh off the ripe mangoes. Weigh the mango flesh. Next, weigh the sugar so that it’s about 25 – 30 % of the weight of the mangoes. Make sure the mangoes are not frozen, or at least partially thawed. If they are frozen, it’ll be hard for the sugar to dissolve.
For example, for 1000 g of mango flesh,
Step 2 – Prepare the mango base
Place the mangoes in a food processor or blender. If the mangoes are partially frozen, then blend the mangoes first to make sure that it’s nice and smooth (image 1) . Add the sugar and lime juice and blend until smooth (images 2 – 3) . The sugar should also dissolve in the mixture. Set it aside.
OPTIONAL – Pass the mixture through a sieve to remove any fibers. This step is optional if you use non-stringy mangoes. But it’s crucial if you used a stringy mango variety.
Taste the mango sorbet mixture at this stage. If you used mangoes that are very sweet, you may be tempted to reduce the amount of sugar. If you do reduce the sugar, then the sorbet will be harder once frozen. This is not an issue if you prefer this – but it just means that you need to let the sorbet soften a bit before scooping.
If you used mangoes that are not sweet or ripe enough, or that didn’t taste good at the start, you may need to add a little extra sugar to make the flavor better. This is OK!
The sorbet mixture should be slightly sweeter than you prefer at this stage! That’s because once the sorbet is frozen, the sweetness and flavor will become slightly more dull.
Step 3 – Whisk the aquafaba
In a clean, dry container, measure out the aquafaba. Whisk the aquafaba with a little sugar until you reach almost stiff peaks (image 4) . Fold the mango mixture with the aquafaba until mixed through (image 5) .
How to make mango sorbet WITHOUT an ice cream maker
Step 4 – Freeze the mango mixture
Pour the mango mixture into ice cube trays (image 6) . You can use any silicone / plastic molds with small cavities to make it easier to blend. Place the trays in the freezer for about 4 hours until frozen.
Step 5 – Blend the frozen mango base
Once frozen, place the mango ice cubes in the food processor (image 7) . Process the mixture until you have a smooth, creamy sorbet. Make sure to scrape down the sides and bottom from time to time to ensure that everything is “churned” properly (image 8) . Or you will end up with frozen mango chunks in the sorbet.
Food processor vs blender
I was able to work an entire batch in my Breville food processor. However, I had to work in batches in my blender because the blender is narrower. Both worked really well in the end, but I prefer to use my large food processor.
How to make mango sorbet WITH an ice cream maker
Step 6 – Prep the freezer bowl and mango base
If you have a freezer bowl ice cream maker, make sure the bowl is frozen for at least 24 hours (especially in summer). Chill the mango mixture in the fridge until completely chilled.
Step 7 – Churn the mixture
Pour the chilled mango mixture into the ice cream maker with the chilled freezer bowl, and churn according to instructions until the mango sorbet looks thick and frozen (image 9) .
Final steps
Once the mango sorbet is whipped or churned, check to make sure that the sorbet is smooth, with no big chunks.
Place the sorbet in an ice cream container and evenly spread it out. You can enjoy the sorbet right away if you like, but if it’s really soft, let it harden in the freezer for a few hours before serving!
The higher the sugar content, the more scoopable your mango sorbet will be. However, if your freezer is very cold, OR the amount of sugar added was too little, the sorbet might not be scoopable straight out of the freezer. Just let it sit outside for a few minutes to soften, and it should then be scoopable.
Storage tips
Keep the mango in a freezer-friendly ice cream container. You can reuse old plastic ice cream containers for this.
You can also use other ice cream containers. My current favorite is this long ice cream container. They have an outer and inner container that act as insulation. I also like to take out the outer container and fill it with water to help soften sorbet / ice cream that gets too hard in the freezer!
Flavor variations you’ll love
- Passion fruit mango sorbet – Replace some of the mango with passion fruit pulp (without the seeds), and proceed with the recipe. You can adjust the ratio of passion fruit and mango pulp to suit your taste! I personally like to use a ratio of 1 : 2 passion fruit to mango, because the passion fruit can easily overwhelm the flavor of mango.
- Coconut mango sorbet – Replace about 33% of the mango pulp with full fat coconut milk or unsweetened coconut cream. Then proceed with the recipe as written, but add a little extra sugar to compensate for the removal of mango.
- Pineapple mango sorbet – Make this sorbet with 50% pineapple juice and 50% strained mango pulp.
- Mango lime sorbet – Replace 25% of the mango pulp with lime juice, and increase the sugar to at least 300 g (30% of the weight).
- Frozen mango margarita – Add some tequila to the mix and freeze the mixture! You don’t even have to use a blender afterward because the mixture will not freeze due to the tequila! Just follow my frozen mango margarita recipe , and add some tajin for extra zing!
- Strawberry mango sorbet or raspberry mango sorbet – Replace 33% of the mango with strawberries or raspberries. Then proceed with the recipe. However, I do find that berries can easily overwhelm the flavor of mango. You also have the option to make the berry sorbet separately and then swirl the mango and berry sorbets together to make a two-toned mango sorbet!
Why add lemon / lime juice to the sorbet?
The mango flavor is more pronounced and balanced with a little acidity from citrus.
How to turn frozen mango into sorbet?
If you cut up the mango and freeze it, we are essentially creating “mango ice cubes” that can be blended with a little liquid and sweetener or simple syrup to make a delicious, smooth mango sorbet. Like in my 3 ingredient sorbet recipes . This applies to many other fruits as well. While this method is fantastic for sorbet that you want to eat immediately, it’s not suitable for sorbet that you want to store in the freezer long term. Without the extra sugar content and the aquafaba, the mango will freeze into an ice-like solid mass when stored in the freezer.
Why is my mango sorbet icy?
This happens if too much water was added to the sorbet, or if your food processor or blender did not blend the mixture well. It’s really important to make sure that the frozen ice cubes are blended into a smooth mixture without melting too much. Melted sorbet can re-freeze into large ice particles, which can feel icy.
Can dogs have mango sorbet?
Mangoes are safe for dogs to eat in small quantities. The added sugar in sorbet isn’t the best “treat” for your pup, and sorbet made with artificial sugars is NEVER a good treat for your pup. However, if I am at an ice cream shop, and I know the mango sorbet is NOT made with sugar-free substitutes, I wouldn’t hesitate to let my dog taste a bit of my mango sorbet as a very rare treat! I prefer to let me pups eat frozen fresh mango over mango sorbet. Sorbet is definitely NOT an every day or frequent treat for dogs. Which is why I prefer to make my own homemade dog popsicles for them to enjoy in summer.
Recipe
Easy Mango Sorbet
Ingredients
- 600 g ripe mango flesh about 4 - 5 mangoes, see recipe notes
- 150 g white sugar ¾ cup
- 30 mL lime juice or lemon juice, 2 tbsp
- 45 mL corn syrup optional
- 60 mL aquafaba ¼ cup
- 25 g white sugar 2 tbsp
Instructions
- Peel and cut the mango flesh. Weigh the mango flesh to get the correct amount. The number of mangoes used will depend on their size. 600 g ripe mango flesh
- You can also use frozen mangoes - just make sure to let them thaw before using.
- Place the mangoes in a blender or food processor. Blend to make sure the mangoes are smooth and there is very little fiber.
- Add the lime juice, sugar, and corn syrup (if using). Blend until smooth. 150 g white sugar, 30 mL lime juice, 45 mL corn syrup
- If the mangoes that you used are more stringy / fibrous, then pass the mixture through a sieve to remove the fibers. This will ensure that the final sorbet is smooth. Taste the mixture and add more sugar or lime juice if needed. Mix to make sure all sugar is dissolved. Then set aside.
- In a clean, dry bowl / container, place the aquafaba. Make sure there is no fat residue in the bowl or whisks that you’re using. Whisk the aquafaba until it’s nice and frothy. 60 mL aquafaba
- Add the sugar, and whisk the aquafaba further until you almost have stiff peaks. You can use a hand whisk or a hand-held electric whisk for this. 25 g white sugar
- Fold in the aquafaba with the mango mixture until well-mixed. Some streaks of aquafaba are OK.
No churn method
- Pour the mango mixture into ice cube trays. Then freeze for at least 4 hours, or until the mango mixture is frozen.
- Once frozen, add the cubes into a food processor, and process until the mango mixture is creamy and smooth like a sorbet.
- Pulse to process as the start, and increase speed / time gradually. Make sure to scrape down the sides and bottom so that the mixture is blending properly and evenly. If you have a smaller food processor or blender, you may need to work in batches.
- Avoid letting the mixture melt in the processor as this can lead to an icy texture once frozen.
- Transfer the mixture into an ice cream container. If the mixture is still thick, it can be enjoyed right away. If the mixture has softened, let it harden in the freezer for a few hours to refreeze, and then enjoy.
Churn method
- If your ice cream maker uses a freezer bowl, make sure to freeze the ice cream bowl in the freezer for 24 hours before using.
- Chill the mango mixture in the fridge for a few hours, OR in the freezer for about 1 hour. A chilled mixture will churn better, so make sure it’s chilled well.
- Place the chilled bowl in the ice cream maker and pour the chilled mango mixture into the bowl. Churn according to the manufacturer’s instructions.
- Once the mango sorbet is thickened and frozen, transfer the mixture into an ice cream container and let it chill for a few hours until completely set.
- The mango sorbet should be scoopable from the freezer, but if your freezer is very cold, or there is less sugar, then it might be a little hard. If that’s the case, let the sorbet soften at room temperature for a few minutes before scooping and serving.
Notes
Notes about mangoes
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
Easy Mango Sorbet https://www.theflavorbender.com/easy-mango-sorbet-recipe/
