Mango Sorbet

Can’t wait until Mango season starts, and we are lucky that the Australian Mango season runs for 7 months, starting with Kensington Pride and Calypso Mangoes in September and other varieties joining the party a bit later and lasting till April.

If fresh Mango is not available, frozen Mango cheeks or puree is a very good alternative for this Mango sorbet.

Who connected us?!  My oldest son is absolutely a Mango freak. The rest of the family likes Mango too, but my oldest is going bananas for it. Fresh, smoothies, shakes or sorbet, anything goes.

 Makes 0.8 litre  |  Preparation 10 min   |  Chilling 30-50 min


  • Fresh or frozen Mango, 500g
  • Water, 1 cup
  • Sugar, 3/4 cup
  • Lime juice, 3 tbsp
  • Pinch of salt


  1. Make a Syrup; heat the water, sugar and a pinch of salt until dissolved. Set aside to cool.
  2. Prepare the Mango . Slice off the cheeks, score the flesh and scoop out the mango cubes.
  3. Blend the Mango and Syrup until completely smooth.
  4. Option A: If you are the proud owner of an ice cream machine, follow the machines instructions and churn the smooth mixture until ready. You can enjoy your sorbet straight away or put it in the freezer for a couple of hours to get a little firmer. If you can wait that long!
  5. Option B: No worries if you do not have an ice cream machine, with some patience you can still get a good result. Take a flat tray that fits your freezer, preferably a tray that is large enough to hold the berry mixture, only up to 1 or 2 cm deep. Put the tray with mixture in the freezer and  stir the freezing mixture every 15 minutes with a fork. At first it will look like a slushy, but after a few more times of mixing and freezing, you will have a smooth sorbet, ready to be served.


Adults only; Add a bit of tequila, rum or vodka, about 30ml will do.

Spice it up; Mango is the ultimate fruit to combine with spices or herbs to lifts it’s sweet flavour. Basil, Thyme or mint are good companions and to challenge yourself even more try Five spice or Cardamon. Finally chop the herbs and add to the mixture before churning.

Fluffy egg white; A little trick to make your sorbet extra light is to beat an egg white and fold it trough the blended mixture before you start churning. This also keeps the sorbet structure for longer.

Enjoy your sorbet the same day; When making fresh sorbet at home, the challenge is to keep it in the fridge for longer without getting too firm. Home made sorbet, without the additives are best eaten the same day.  A little trick is to add a beaten egg white which helps with keeping the structure for longer. A little alcohol also works well.

Storage tip: Put the container for the ice cream in the freezer before you are going to use it. The fresh sorbet prefers a chilled container way better :-).

Storage tip 2: Ice cream and Sorbets are best kept in a freezer that is on the least coldest setting. That way the structure of your cool friend is best preserved.

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