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Dessert · Australian

Mango Sorbet

No-churn mango sorbet made from frozen mango, lime and a light sugar syrup. Blitzed in a food processor, no ice cream machine needed.

Prep
15 min
Total
15 min
Serves
6

Updated

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Ready in 15 min, serves 6.

Total time
15 min
Serves
6
Course
Dessert
Cuisine
Australian
Ingredients
5
Steps
4

Make ahead / storage: Keeps in an airtight container in the freezer for up to 2 months.

Three scoops of mango sorbet in a white bowl with a spoon beside it

This gets around needing an ice cream machine by starting with fruit that's already frozen solid. A food processor can break frozen mango chunks down into something smooth and scoopable in a few minutes, which is effectively what a churn does, just without the constant stirring as it freezes.

Use ripe, sweet mango. Freezing mutes sweetness slightly, so fruit that's only just ripe can taste a bit flat once it's frozen and blitzed. If you're not sure, taste a piece before you commit a whole mango to the freezer.

A food processor copes with frozen chunks better than most blenders, which tend to need more liquid to get moving and end up making something closer to a slushy than a sorbet. Scrape down the sides often, the mixture looks crumbly and stuck for the first minute or two before it suddenly turns smooth.

Eaten straight from the processor it's closer to soft-serve, which is genuinely a good way to have it. For something scoopable, spread it into a container and freeze for a couple of hours first.

Recipe

Mango Sorbet

Prep
15 min
Total
15 min
Serves
6

Ingredients

6 Servings

Method

  1. Step 1: If making the sugar syrup, combine the caster sugar and water in a small saucepan over low heat. Stir until the sugar dissolves, then remove from the heat and cool completely.

  2. Step 2: Add the frozen mango to a food processor in two batches. Pulse to break it up, then process continuously, scraping down the sides every 30 seconds or so.

    Tip: The mixture looks dry and crumbly at first. Keep scraping and processing, it turns smooth all at once rather than gradually.

  3. Step 3: Once mostly smooth, add the cooled sugar syrup, lime juice and salt. Process again until fully smooth and creamy, scraping down as needed.

  4. Step 4: Taste and add a touch more syrup if the mango was on the tart side. Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for 2 hours for a firmer, scoopable sorbet.

Tips

  • Use mango that's properly ripe before you freeze it, underripe fruit tastes noticeably flatter once frozen and blitzed.
  • A food processor handles the frozen chunks better than most blenders, which need extra liquid and can turn the mixture into more of a slushy.
  • Keep scraping down the sides of the bowl. The mixture will look stubbornly crumbly right up until it suddenly turns smooth.

Variations

  • Passionfruit swirl: fold through the pulp of 2 passionfruit at the end, just a couple of turns of the spoon so it stays marbled rather than fully mixed in.
  • Adults-only: add a shot of white rum with the lime juice, it also keeps the sorbet a little softer once frozen.
  • No sugar syrup: swap the syrup for 2-3 tablespoons of honey or maple syrup, adjusting to taste.

Storage and make-ahead

Keeps in an airtight container in the freezer for up to 2 months. Home-made sorbet freezes harder than the shop-bought version, sit it on the bench for 10 minutes before scooping.

Nutrition per serving, estimated

Calories
95
Protein
1g
Carbs
23g
Fat
0g

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