Mango Sorbet

It’s been a very warm summer here in Michigan so we dug out the old ice cream machine that has been neglected for a few years. Mangoes are plentiful right now in our grocery stores and they pull me in every time – that sumptuous tropical flavor that I love! You can use whatever mango variety you like for this sorbet, just make sure the mangoes are ripe.

A small amount of alcohol is often added to sorbet as the alcohol does not freeze and gives the sorbet a smoother texture to avoid the sorbet tasting like fruit flavored ice.

This recipe is adapted from David Lebovitz and a recipe in his book: Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments.

Once the sorbet is complete, it has a soft consistency; which we all liked a lot, but if you like your sorbet a bit harder, do let it freeze in the freezer for quite a while to firm it up first.


Why Healthy

  • The sugar or simply syrup most sorbet recipes call for is reduced and replaced by using natural honey.
  • Mangoes are high in fiber, Vitamin C, Vitamin B6, Vitamin E, Potassium, Copper and Vitamin A.



Mango Sorbet

A sweet fruity sorbet for summer.

Yield: Serves 4

Prep Time: 30 mins


3 Large Mangoes, Peeled, Seeded & Cubed
2/3 Cup Water
4 Teaspoons Lime Juice, Freshly Squeezed
3 Tablespoons Honey
1 Tablespoon Dark Rum
Pinch of Kosher Salt
2 Teaspoons Lime Zest
Garnish With Mint Leaves


Combine mangoes through salt in a blender or food processor and puree.
Taste and adjust the desired level of sweetness by adding more honey if needed. Add fresh lime zest.
Freeze in an ice cream maker according to manufacturer’s instructions.
Serve right away or transfer to an airtight container and freeze until it reaches a firmer texture.


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