This thick, creamy mango sorbet recipe is made with 5 ingredients in 5 minutes – gluten-free, dairy-free, vegan dessert at its best I think! You can eat it straight from the food processor or, if you want the real deal, churn it in an ice cream machine to make it extra thick and creamy! (I’ve also got detailed instructions for how to make this mango sorbet by hand if you want to do it like that) This is just the little sweet palate cleansing dessert that everyone longs for after a big meal. It’s also perfect for the kids on a hot afternoon to give them a sweet treat that has far less sugar in it than shop bought treats and counts as one of their fruit portions for the day at the same time!
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My family are obsessed with this sorbet. I make sure to always keep frozen mango in the freezer, so that I can whip it up at a moment’s notice whenever they fancy it!
This really couldn’t be simpler.
- If using frozen mango – blend the ingredients together and eat.
- If using fresh mango – blend the ingredients together, cool, churn in the ice cream machine.
If you use frozen mango and very cold water, you should be able to enjoy this mango sorbet straight from the food processor. However, a short stint in the ice cream machine will give it that thick creamy consistency of ice cream.
(This set of photos is for using fresh mango so the mixture is a more runny consistency after whizzing in the food processor)
- Mango – there are so many different varieties of mango and each will give a distinct flavour to this sorbet. I love using frozen alfonso mango which is really sweet and richly flavoured, but when I can’t find that, I like chopping and changing with different versions. Since there are different levels of sweetness, you may find you need to adjust the sugar levels so just taste the mixture and adjust accordingly. Bear in mind, though, that the mixture will not taste as sweet once it is frozen because freezing deadens the sweetness a little to your taste buds. So go a little sweeter than you think it needs to be.
- Sugar – even though mango is already quite high in sugar, you need a little extra in this recipe to provide the structural support to give it that whipped creamy texture. That said, if you are using frozen mango, check the packet to make sure that there is no added sugar with the mango. If it contains added sugar, just remove the sugar from the recipe and it will still work as the added sugar from the packet of frozen mango will do the same job.
- Lime – the lime offsets the sweetness of the mango and adds a little more acidity.
- Water – if you intend to eat the ice cream straight from the food processor without the bother of churning, then start with only half the water suggested in the recipe. If you find it needs a little more to mix effectively, then add the water little by little until the correct consistency is achieved.
- Salt – I know it seems strange to add salt to something sweet but a little pinch of salt helps intensify all the flavours. I use Himalayan pink salt which does not have a very strongly salty taste.
Making ice cream and sorbet by hand
Making ice cream by hand is a bit of a labour of love as, essentially, you need to freeze it whilst interfering with the freezing enough times to keep the ice crystals broken up into tiny pieces.
To make this mango sorbet by hand, put the blended mixture into a shallow dish in the freezer and freeze for 30-45 minutes until it is just starting to freeze around the edges. Then stir it up with a fork or whisk and return to the freezer. Do this again once or twice more while it is freezing to prevent any big ice crystals from forming while it freezes.
The other way to make this mango sorbet by hand is to freeze the blended mixture for a couple of hours until it is frozen and then cut it into pieces and whizz again in the food processor, as briefly as possible to get a smooth mixture but with as little melting as possible. Put the re-whizzed mixture back in the freezer for another 2 hours. You may need to repeat this process again if you want a really light and airy texture.
Ice Cream Machine Advice
Ice cream machines can be infuriating things. I used to have the type where you had to freeze the bowl first and it took up so much space in the freezer and never seemed to be there when the inspiration hit to make ice cream. The little plastic mixing bits were also too soft and used to get stuck once the ice cream started to freeze.
So, before we moved to Qatar, I decided to treat myself to a top notch ice cream machine with built-in condenser. I decided that if we were going to be in a boiling hot country, I wanted to have the ability to make ice cream easily. Little did I know that covid would hit 6 months later and we would be in lockdown for months on end and that ice cream machine would be the little bit of joy that provided entertainment and excitement for the whole family each day as we tried out different ice cream flavours to make!
Honestly, although it was a rather large investment for ice cream making (which, let’s face it, is not a necessity in life!), it has been one of the best investments for our family and has provided so much family fun and together time. I highly recommend this Cuisinart ice cream machine (Amazon link). You don’t need to freeze the bowl, you just switch it on and it freezes and churns the ice cream brilliantly. It is much faster if you cool the mixture in the fridge before you add it to the ice cream machine. I love that it gives consistent results every time, with no hands on supervision from me and it doesn’t take up space in the freezer. (It is rather large though but, in our house, it lives on a countertop in the back kitchen ready for use at any time!)
- You can either serve this mango sorbet in a gluten-free ice cream cone on a hot sunny afternoon or as a dessert in a bowl with the ice cream cone broken up into large pieces and scattered on top.
- Make sure to take the mango sorbet out of the freezer for a few minutes before you want to serve it so that it softens a little first. The best way to do this is to put it in the fridge for 15-20 minutes so that it doesn’t melt around the edges.
- It also helps to get a jug of hot water and dip the spoon or scoop into the hot water before taking a spoonful so that it glides through the sorbet more easily and creates perfect little balls of sorbet!
If you’re not a fan of mango (unlikely since you probably wouldn’t open up the recipe if you’re not!), you could swap for frozen raspberries. I know they’re completely different to mangos but they do work well with this recipe too!
You can of course make this ahead and keep it in the freezer for when you’re ready for it.
This goes without saying really but keep the sorbet in the freezer to avoid melting! Obviously it will keep for ages but it does deteriorate a little with time. I think it’s best within a week or two.
You can obviously eat the leftovers as sorbet on another day but you can also store the leftovers in the fridge and use as a sauce for another dessert or to include in smoothies.
Recipe Card 📖
- food processor
- ice cream machine (optional)
- 500 g mango cut into chunks (or frozen chopped mango)
- 50 ml water
- 40 g caster sugar
- 20 ml lime juice
- pinch salt
- Whizz all the ingredients together in a food processor until thick and smooth. (Thermomix instructions: 40 secs / sp.10)500 g mango, 50 ml water, 40 g caster sugar, 20 ml lime juice, pinch salt
- If you used frozen mango, you can eat this straight from the food processor.
- If you used fresh mango or just want a thick churned ice cream texture, then:- cool the mixture in the fridge for an hour or more, - pour into an ice cream machine - churn to a thick ice cream texture.Eat straight away or store in the freezer.
- Churning the ice cream in an ice cream machine will give it a creamier texture so even if you use frozen mango, you might like to still churn the blended mixture in the ice cream machine to get that thick creamy texture of ice cream.
- If you don’t have an ice cream machine, you could put the blended mixture in the freezer to freeze for a few hours and then stir it up with a fork every hour to prevent any big ice crystals from forming while it freezes. Or you could freeze it for a couple of hours until it is semi-frozen and then whizz again in the blender and put back in the freezer for another 2 hours. Making ice cream by hand is a bit of a labour of love as, essentially, you need to freeze it but interfere with the freezing enough times to keep the ice crystals broken up.
- If you are using frozen mango, make sure to check the ingredients label on the pack to ensure that it does not contain added sugar. If you do happen to have added sugar in the ingredients, then I would just leave out the sugar from this recipe and it will be fine.
If you like this recipe, you may like these other delicious vegan and gluten-free dessert recipes too:
I’d love to know how you get on with this mango sorbet recipe. Let me know what you think in the comments section below and please give it a ⭐⭐⭐⭐⭐ star rating too! Thank you!