Easy Homemade Mango Sorbet (Printable Version)
# What You'll Need:
→ Mango Sorbet Base
01 -
900 g ripe mango flesh, cubed (from Champagne, Honey, or Ataulfo mangoes)
02 -
150 g granulated sugar
03 -
150 ml water
04 -
2 tbsp corn syrup
05 -
2 tbsp freshly squeezed lime or lemon juice
06 -
1 pinch fine sea salt
# Step-by-Step Directions:
01 -
Combine granulated sugar and water in a saucepan over medium heat. Stir until the sugar dissolves completely. Remove from heat and cool to room temperature.
02 -
Peel ripe mangoes and cut the flesh away from the pit. Chop into uniform cubes for even blending.
03 -
Place mango cubes in a high-powered blender or food processor. Add cooled simple syrup, corn syrup, lime or lemon juice, and salt. Blend on high until mixture is completely smooth and velvety.
04 -
For the finest texture, pour the purée through a fine-mesh sieve to remove any remaining fibers.
05 -
Pour the smooth mango mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 30 minutes) until set. Alternatively, transfer the mixture to a shallow freezer-safe container, stirring vigorously every 30 minutes until softly frozen.
06 -
Transfer churned sorbet to an airtight container, pressing plastic wrap directly onto the surface. Freeze for 3–4 hours until firm.
07 -
Before serving, let the sorbet sit at room temperature for 15–20 minutes to achieve a perfectly scoopable consistency. Serve in chilled dishes, optionally garnished with fresh mint leaves or mango slices.
# Helpful Notes:
01 -
For best results, use fully ripe, fragrant mangoes—avoid fibrous varieties for a smooth sorbet.
02 -
A touch of corn syrup prevents iciness and ensures a soft, scoopable texture without dairy.
03 -
Store sorbet in a shallow, freezer-safe container with plastic wrap touching the surface to minimize ice crystals.