Why You’ll Love This Recipe
This mango sorbet is creamy without any cream, thanks to the smooth texture of ripe mangoes. The mint adds a refreshing and aromatic element that elevates the overall flavor. It’s made with just a handful of ingredients, requires no cooking, and is easily made in a blender or food processor. Plus, it’s vegan, gluten-free, and naturally sweet—ideal for anyone looking for a light yet satisfying dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh ripe mangoes (or frozen mango chunks)
- Fresh mint leaves
- Lime juice (for brightness)
- Water
- Granulated sugar (or honey/agave, if preferred)
- Optional: pinch of salt to enhance flavor
Directions
- Prepare the syrup: In a small saucepan, combine water, sugar, and mint leaves. Heat until sugar is dissolved, then remove from heat and let steep for 10–15 minutes. Strain and chill the syrup.
- Blend the sorbet: In a blender or food processor, combine mango chunks, lime juice, and the cooled mint syrup. Blend until smooth and creamy.
- Chill: Pour the mixture into a bowl and chill in the refrigerator for 1–2 hours if your mango was fresh and the mixture is warm.
- Freeze: Transfer the mixture to an ice cream maker and churn according to manufacturer instructions (usually 15–20 minutes). If you don’t have an ice cream maker, pour into a shallow dish and freeze, stirring every 30–45 minutes until smooth and scoopable (about 3–4 hours).
- Serve: Scoop into bowls and garnish with fresh mint leaves. Serve immediately or store in an airtight container in the freezer.
Servings and timing
This recipe makes about 4–6 servings. Prep time is 15 minutes, plus 1–2 hours chilling (if needed) and 3–4 hours total freezing time (without an ice cream maker).
Variations
- Spicy Mango Sorbet: Add a pinch of cayenne or chili powder for a sweet-heat twist.
- Tropical Blend: Mix in pineapple or passion fruit with mango for a fruitier profile.
- Coconut Mango: Replace part of the water with coconut milk for added richness.
- Mint-Lime Twist: Add extra lime zest and more mint for a mojito-inspired sorbet.
- No-Sugar Option: Skip the syrup and use super-ripe mangoes alone for a naturally sweet, sugar-free version.
Storage/Reheating
Store the sorbet in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5–10 minutes before scooping. Re-freezing after softening may change texture slightly, but stirring will help restore smoothness.
FAQs
Can I use frozen mango?
Yes, frozen mango works perfectly. You may not need to chill the mixture before freezing if it’s already cold.
Do I need an ice cream maker?
No, you can freeze the mixture in a shallow container and stir it every 30–45 minutes until firm.
How do I choose ripe mangoes?
Look for mangoes that are slightly soft to the touch and smell fragrant near the stem.
Can I substitute mint with basil?
Yes, basil gives an herbal twist and pairs well with mango.
Is this sorbet vegan?
Yes, as long as you use sugar or a vegan-friendly sweetener like agave or maple syrup.
Can I add alcohol?
A splash of vodka or rum can help keep the sorbet softer, but use only 1–2 teaspoons.
How do I make it creamier?
Use a bit of coconut milk or banana for added creaminess if desired.
Can I make this with canned mango pulp?
Yes, just adjust the sweetness, as canned pulp is often sweetened.
Is it suitable for kids?
Absolutely—it’s fruit-based, refreshing, and contains no artificial ingredients.
Can I serve this as a palate cleanser?
Yes, the fresh mango and mint combination makes it perfect between courses.
Conclusion
Mango sorbet with mint is a deliciously refreshing dessert that’s bursting with tropical flavor and a cool herbal twist. It’s simple to make, naturally dairy-free, and perfect for warm days or elegant entertaining. Whether served on its own or alongside other summer treats, this sorbet is a light, flavorful way to end any meal on a high note.
PrintMango Sorbet with Mint
Mango sorbet with mint is a refreshing, dairy-free frozen dessert made with ripe mangoes, fresh mint, and lime juice. It’s naturally sweet, easy to prepare, and perfect for summer entertaining or as a light, tropical treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours
- Yield: 4–6 servings
- Category: Dessert
- Method: Freeze
- Cuisine: International
- Diet: Vegan
Ingredients
- 4 cups fresh or frozen mango chunks
- 1/2 cup water
- 1/3 cup granulated sugar (or honey/agave)
- 1/4 cup fresh mint leaves
- 1 tbsp lime juice
- Optional: pinch of salt
Instructions
In a small saucepan, combine water, sugar, and mint leaves. Heat over medium until the sugar dissolves. Remove from heat and steep for 10–15 minutes. Strain and chill the syrup.
- In a blender or food processor, combine mango chunks, lime juice, and cooled mint syrup. Blend until smooth and creamy. Add a pinch of salt if desired.
- If using fresh mango, chill the mixture for 1–2 hours until cold.
- Pour into an ice cream maker and churn according to manufacturer instructions (15–20 minutes). Alternatively, freeze in a shallow dish, stirring every 30–45 minutes for 3–4 hours until smooth and scoopable.
- Serve immediately or transfer to an airtight container and store in the freezer. Let sit at room temperature for 5–10 minutes before scooping.
Notes
- Frozen mango can be used directly and may reduce overall chill time.
- For extra tropical flavor, add pineapple or substitute part of the water with coconut milk.
- Adjust sweetness to taste, especially if using canned mango pulp.
- Edible alcohol like vodka or rum (1–2 tsp) can help maintain a softer texture.
- Makes a great palate cleanser between courses or as a healthy summer dessert.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg