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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 3

Freeze Time 3

Total Time 3 10

Servings servings

Calories 403kcal

Author Whitney Wright

Equipment

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

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