This Mango Sorbet is perfectly soft and creamy — a great summer treat to keep you cool. Using a blender and ice cream machine, we’ll get the perfect sorbet consistency.

If you love mangos try our mango overnight oats recipe.

Two scoops of mango sorbet in a small bowl.

Why This Recipe Works

This creamy mango sorbet — and my raspberry sorbet recipe — is my favorite summer treat to make. The fruity sorbet tastes light and fresh, making it the perfect sweet, cool treat for those hot summer days.

Corn Syrup

This mango sorbet uses corn syrup, which probably has a few of you shaking your heads. However, the corn syrup prevents an icy sorbet and prevents the sorbet from fully freezing. When you remove the mango sorbet from the freezer you won’t have a puddle in your bowl within 5 minutes. That’s the magic of the corn syrup.

No Grainy Texture

When making this recipe we fast freeze a small portion of the mango puree and that prevents large ice crystals from forming. Large ice crystals = icy, grainy sorbet. Here’s how it works:

When we do the fast freezing of the sorbet mixture it creates “seed crystals.” When we add the frozen puree to the remaining refrigerated mixture it immediately creates a chain reaction and the rest of the mango puree forms small ice crystals.

Small ice crystals= smooth and creamy sorbet.

As you can see there are a lot of food science components that go into the making of this mango sorbet. And the end result is a creamiest and dreamiest recipe you’ll ever have!

Other fun, frozen fruit recipes include pineapple mango popsicles and kiwi strawberry popsicles. 

Ingredients Needed

Ingredients used to make mango sorbet on a white textured background.
  • Mangoes: You can use fresh or frozen mangoes — just make sure it’s 20 oz. 
  • Corn Syrup: The corn syrup is important in this recipe because it helps give the sorbet a soft texture and prevents any sugar crystallization. It also increases the flavor. 
  • Sure Jell: This is a pectin which helps stabilize the homemade sorbet so that once frozen, the sorbet won’t melt as quickly.

Step-by-Step Instructions

  1. Combine water, salt, and Sure-Jell in a saucepan. Cook this mixture over medium heat (stirring constantly) until the Sure-Jell is fully dissolved.
  2. Add the mango, sugar, and corn syrup to a blender. 
A blender full of frozen mango chunks in preparation for making mango sorbet.
  1. Mix until smooth.
A blender full of freshly blended mango puree.
  1. Divide the puree into two bowls. Place 1 cup of puree in a small bowl, and place the remaining puree in a large bowl.
Two glass bowls of mango sorbet puree prior to freezing and churning.
  1. Freeze the small bowl of puree, and refrigerate the remaining mixture for 3-4 hours.
  2. Once frozen, remove the mango puree from the freezer and scrape the frozen puree into the large bowl of refrigerated puree.
  3. Using an ice cream machine, churn the mango ice cream until it resembles a thick milkshake, about 15 minutes.
  4. At this point you can eat the sorbet, or you can opt to place it in a freezer safe container and freeze an additional hour or two until firm.

Recipe Tips

Since this recipe uses an ice cream machine, be sure to freeze the ice cream machine bowl at least 24 hours before making this recipe. You want to make sure the bowl is properly frozen in order to get the best results in the churning of the sorbet. 

You can use frozen or fresh mangoes for this recipe, just be sure it weighs 20 oz. 

Don’t churn the mango sorbet for too long. The sorbet should only churn for about 20 minutes. Even churning it for 30 minutes can result in a loose and crumbly sorbet.

Sorbet can be frozen for up to 5-7 days.

FAQs

How is sorbet made?

Sorbet is typically fruit and syrup churned in an ice cream machine.

How is sorbet different from ice cream?

Sorbet is typically a dairy free version of ice cream. 

How do you prevent ice crystals in sorbet?

Using the corn syrup helps minimize ice crystallization in this sorbet recipe. It also enhances the flavor and keeps the mango sorbet smooth, extra creamy, and less icy.  

What can I replace the corn syrup with?’

There are corn syrup substitutes such as glucose syrup and Trimoline (which is inverted cane sugar syrup). These substitutes are sweeter than corn syrup and I haven’t tried them with this recipe so I can’t say if they’ll work or not.

Is Karo syrup the same as corn syrup?

Yes. I used light corn syrup in this recipe, and suggest you use light rather than dark corn syrup.

Can I make this recipe without an ice cream machine?

Technically yes, you can. However, churning the sorbet makes for an extra smooth and creamy end result.

A scoop of creamy mango sorbet being scooped.

More Frozen Dessert Recipes

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A scoop of creamy mango sorbet being scooped.
Print Review
5 from 3 votes

Mango Sorbet

Rich and creamy mango sorbet. This sorbet is conveniently made in a blender and then churned in your ice cream machine for the ultimate creamy and smooth texture.
Prep Time: 10 mins
Cook Time: 3 hrs
Freeze Time: 3 hrs
Total Time: 3 hrs 10 mins
Servings: 3 servings

Ingredients
 

  • 1 cup water
  • 1 teaspoon Sure-Jell for Less or No Sugar Needed Recipes
  • pinch salt
  • 4 cups frozen mango - 20 ounces. You can use fresh mango, just make sure it weighs 20 oz.
  • 1/2 cup + 2 Tablespoons granulated sugar
  • 1/4 cup light corn syrup

Equipment

Instructions
 

  • In a medium saucepan over medium heat, add the water, Sure Jell, and salt. Stir frequently, until the Sure-Jell is completely dissolved, about 4-5 minutes. Remove saucepan from heat and cool for 10 minutes. 
  • In a blender (or food processor), process the mango, sugar, corn syrup and the water mixture until smooth. Divide the liquid into two bowls. One bowl will have 1 cup of the mixture and the other will have the remaining mango mixture. Cover both of the bowls with plastic wrap. 
  • Place the bowl with the 1 cup of mango mixture in the freezer, and the larger bowl with the remaining liquid in the refrigerator. Keep each bowl in freezer/fridge for 3-4 hours. 
  • Remove them from the fridge and freezer. 
  • Scrape the frozen mango mixture into the larger bowl with the chilled (refrigerator) mango base. Stir to combine. 
  • Pour the mango mixture into an ice cream machine and churn for 18-25 minutes or until it resembles the consistency of a thick milkshake. Be sure to follow the manufacturer’s instructions on your ice cream machine. 
  • Transfer the churned sorbet to a freezer safe container. Cover with a lid or plastic wrap and freeze for 2-3 hour or until firm. Remove from freezer, scoop, and serve!

Notes

Ice cream machine: Since this recipe uses an ice cream machine, be sure to freeze the ice cream machine bowl at least 24 hours before making this recipe. You want to make sure the bowl is properly frozen in order to get the best results in the churning of the sorbet. 
You can make this recipe without the ice cream machine, however by churning the sorbet it develops the really smooth and creamy texture. 
Don’t churn the mango sorbet for too long. The sorbet should only churn for about 15-20 minutes. Even churning it for 30 minutes can result in a loose and crumbly sorbet. So watch the mixture while it churns as every machine can be different. 
Mangos: You can use frozen or fresh mangoes for this recipe, just be sure it weighs 20 oz. Ripe, fresh mangos will give a sweeter flavor to the sorbet. 
Sorbet can be frozen for up to 5-7 days.

Nutrition

Calories: 403kcal (20%)Carbohydrates: 104g (35%)Protein: 1g (2%)Sodium: 24mg (1%)Potassium: 369mg (11%)Fiber: 3g (12%)Sugar: 101g (112%)Vitamin A: 2380IU (48%)Vitamin C: 80.1mg (97%)Calcium: 28mg (3%)Iron: 0.4mg (2%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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