Easy Mango Sorbet

Easy Mango Sorbet is creamy (without any dairy) with a subtle hint of lime. It's savor-worthy au naturel. But, we'll show you how to dress it up!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Refrigerating and freezing time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 216kcal
Author Marjory Pilley


  • 1/3 cup water
  • 1/3 cup sugar
  • 6 cups mango diced, if frozen, defrost first; if fresh, use about 6 very ripe mangoes
  • 3 Tablespoons lime juice
  • Optional toppings such as a wafer ginger snap, or other cookie, fresh or dried fruit, mint leaves and powdered sugar


  • Make a simple syrup by bringing water and sugar to a boil in a small sauce pan. Reduce heat and simmer for about 5 minutes, stirring constantly, until mixture becomes clear.
  • Allow simple syrup to cool completely, preferably refrigerating for at least 2 hours.
  • Add diced mango, simple syrup and lime juice to a food processor.
  • Process until mixture is smooth.
  • Transfer to a storage container and allow mixture to chill in the refrigerator, preferably for about 2 hours.
  • Process mixture in an ice cream maker according to manufacturer instructions. (I processed mine for about 20 minutes.)
  • Transfer processed mixture to a freezer-safe container. Keep frozen until ready to enjoy. The mixture will initially be on the soft side. If you freeze it overnight, it will firm up to an ice cream consistency.


Adapted from AllRecipes


Calories: 216kcal | Carbohydrates: 55g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 429mg | Fiber: 4g | Sugar: 51g | Vitamin A: 2680IU | Vitamin C: 93.5mg | Calcium: 27mg | Iron: 0.4mg