Mango Sorbet

Mango Sorbet

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Adjust Servings:
1 cup, cubed (about 2 large) Mangoes
0.25 cup Fresh Lemon Juice

Mango Sorbet

  • 8 Hours
  • Serves 4
  • Easy




Two ingredient, vibrant and fresh mango sorbet!

You may or may not know this but we have a mango tree on our property and it gives us the most delicious mangoes!

We are incredibly lucky to have the mango fruit tree and take advantage of the early summer season every year.

Other than eating the fruit raw, which is just so good, we end up with so much fruit that we always give it away to friends, family, neighbors and co-workers.

But still, we end up with an abundance that we need to revamp it into delicious and fun mango popsicles, salsa, chutney, or this sorbet!

I highly recommend getting ice cream containers with a nice seal lid so you can make whatever sorbet or ice cream that you are into.

Most fruit sorbet are so easy to make and if the fruit is sweet enough, there is no need to add any added sugar!

If your mango is not as sweet, you can add a liquid sweetener to the mix. I recommend real maple syrup or agave.

Our mangoes are not very fibrous at all but if your mango is stringy, be sure to strain the mixture before freezing.

This step will ensure that the sorbet is silky and smooth.

Mangoes are a stone fruit, which means that it has a large seed in the middle.

This fruit is native to India and Southeast Asia and has been cultivated for over 4,000 years.

There are hundreds of types of mango, each with a unique taste, shape, size and color!

The variety growing on my property is called Glenn. Glenn was reportedly a seedling of a Saigon that was planted in Miami, Florida in 1940.

It was moved to the property of Roscoe E. Glenn in 1943, hence the name Glenn!  The tree first produced fruit in 1945, and was found to be of good quality.

Studies link mango and its nutrients to health benefits, such as improved immunity, digestive health and eyesight, as well as a lower risk of certain cancers.

The mango turns bright yellow and red when ripe. It has rich and sweet flavor and fiberless flesh, with an intense mango aroma.

Please leave your review for this mango sorbet in the comment section below.

For questions or feedback, send me a message via Instagram.




Puree Then Freeze

Wash the mangoes then cut off the cheeks, slice and scoop the mango fruit.

Place the fruit into a blender with the lemon (or lime) juice and blend until smooth.

Pour the mixture into a freezer safe container with an air-tight lid and freeze for a minimum of 8 hours.


Scoop and Serve

The mixture will be a bit icy after freezing so U recommend to allow the sorbet container to thaw for a few minutes then scrape with a fork to loosen.

Top the mango sorbet with tajín and fresh mint if desired!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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