Name: Creamy Mango Sorbet with Lime and Mint Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: International
Ingredients: 4 cups frozen mango; ¼ cup sweetener (maple syrup or simple syrup); 2 tablespoons lime juice; Pinch of kosher salt; Mint leaves for garnish

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Introduction

This refreshing mango sorbet is a quick and easy way to enjoy the vibrant sweetness of mangoes in a cool, creamy treat. With just a few simple ingredients, you can whip up a delicious dessert perfect for warm days or anytime you crave something light and fruity.

A white rectangular dish filled with one smooth, thick layer of bright yellow sorbet with a creamy texture. A woman's hand is holding a silver ice cream scoop, lifting a rounded scoop of the sorbet from the surface. The dish is placed on a green and white checkered fabric with a soft focus, and the background shows a white marbled texture. The sorbet's surface is slightly uneven with gentle waves where the scoop has lifted it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen mango
¼ cup sweetener (maple syrup or simple syrup)
2 tablespoons lime juice
Pinch of kosher salt
Mint to garnish

Instructions

Step 1: Place the frozen mango in the food processor and pulse until the pieces are slightly chopped.
Step 2: Scrape down the sides of the bowl, then add the sweetener, lime juice, and a pinch of kosher salt.
Step 3: Continue processing, scraping down the sides as needed, and leave the food processor running for at least one minute until the sorbet reaches a creamy consistency.
Step 4: Serve the sorbet immediately for a soft texture, or transfer it to a sealed container and freeze for up to two weeks for a firmer texture.
Step 5: If frozen, remove the sorbet from the freezer 10-15 minutes before serving to soften slightly.

Tips & Variations

Use ripe, sweet mangoes before freezing to enhance the natural flavor of the sorbet.
Swap lime juice for lemon juice if you prefer a slightly different citrus note.
Add a splash of coconut milk during processing for extra creaminess and a tropical twist.
Garnish with fresh mint leaves or a sprinkle of chili powder for a unique flavor contrast.

Storage

Store the sorbet in an airtight container in the freezer for up to two weeks. When ready to serve, let it sit at room temperature for 10-15 minutes to soften before scooping. This helps achieve the perfect texture without needing to melt completely.

How to Serve

A close-up shot of a white rectangular dish filled with a smooth, thick layer of bright yellow creamy texture, looking like mango or lemon sorbet. The dish shows a clean, soft surface with some curved patterns from scooping. A woman’s hand holds a silver metal ice cream scoop, lifting a rounded, glossy scoop of the yellow sorbet from the dish. The background has a green and white checkered cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mango instead of frozen?

Fresh mango can be used, but you will need to add ice or freeze the mixture afterward to achieve the sorbet’s texture. Using frozen mango ensures a creamy, scoopable dessert straight from the food processor.

Is this recipe vegan and gluten-free?

Yes, this sorbet recipe is naturally vegan and gluten-free, as it contains only fruit, sweetener, citrus juice, and salt.