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.
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.
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!
- 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.
- Combine water, salt, and Sure-Jell in a saucepan. Cook this mixture over medium heat (stirring constantly) until the Sure-Jell is fully dissolved.
- Add the mango, sugar, and corn syrup to a blender.
- Mix until smooth.
- Divide the puree into two bowls. Place 1 cup of puree in a small bowl, and place the remaining puree in a large bowl.
- Freeze the small bowl of puree, and refrigerate the remaining mixture for 3-4 hours.
- Once frozen, remove the mango puree from the freezer and scrape the frozen puree into the large bowl of refrigerated puree.
- Using an ice cream machine, churn the mango ice cream until it resembles a thick milkshake, about 15 minutes.
- 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.
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.
Sorbet is typically fruit and syrup churned in an ice cream machine.
Sorbet is typically a dairy free version of ice cream.
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.
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.
Yes. I used light corn syrup in this recipe, and suggest you use light rather than dark corn syrup.
Technically yes, you can. However, churning the sorbet makes for an extra smooth and creamy end result.
More Frozen Dessert Recipes
- Easy No Churn Oreo Ice Cream
- Raspberry Ice Cream
- Vanilla Ice Cream
- Easy Raspberry Sauce — a perfect topping for ice cream!
Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review.
- 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
- 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!