Friday recipe: mango sorbet

Who doesn’t love a cold, creamy dessert on a hot summer day? Unfortunately, ice cream is not something I should eat every day. Sorbet is a great substitute for ice cream when you’re craving something sweet and cool. Essentially it’s just fruit, sugar and ice. And it’s dairy free!

What’s your favorite (healthy) summer dessert?

Mango Sorbet

3 mangoes, peeled, pitted and coarsely chopped
3/4 cup sugar
1 teaspoon grated lime zest
1 teaspoon grated orange zest
3 T fresh lime juice
3 T fresh orange juice


  1. Lightly spray an 8-inch square baking dish with nonstick spray.
  2. Puree the mangoes, sugar, lime zest, orange zest, lime juice and orange juice in a food processor. Transfer the mixture to the baking dish and freeze until firm, about 2 hours.
  3. Return the mixture to the food processor and process until smooth and creamy. Return the mixture to the baking the dish and freeze until firm, about 1 hour.

6 responses to “Friday recipe: mango sorbet

  1. Its great to get another recipe from you. I was impressed to find a recipe of mango. Mango is my favorite fruit and I love to have mangoes – either raw or its preparations. I also love mango shake especially the burnt mango shake. Thanks for the recipe. Bye.

  2. Hey thanks so very much for the recipe.Great recipe to start the week with.I just love mangoes and therefore love trying out new recipes and treating my guests those delicacies.Moreover this is not that tough to make too.Will definitely try this one out soon.Look forward to hearing from you soon again.

  3. Here is another recipe for mango sorbet:

    Preparation Time – 20 minutes

    Cooking Time – 10 minutes

    Makes – 1 litre


    * 3/4 cup (165g) caster sugar
    * 4 medium mangoes, flesh removed, peeled
    * 1 egg white

    Add above ingredients to your shopping list

    1.Stir the sugar and 1 1/2 cups (375ml) water in a small saucepan over a low heat until dissolved. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.

    2.Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover with plastic wrap and freeze, stirring with a fork occasionally, for 2 hours.

    3.Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.


    *Prep: 20 mins (plus freezing)

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