Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mango Sorbet Cooking View

Is it possible for a fruit to taste rich?  Maybe even luxurious?  That’s how mango tastes to me.  I haven’t done anything with mangoes since I was making it as baby food for Andrew.  That’s just too long!  A reader requested mango sorbet and I was happy to oblige.  Of course I didn’t have to look any further than The Perfect Scoop.  Seriously, if you don’t own this book yet, you need to.  Now.  It’s only the beginning of the lovely warm weather and there are so many wonderful frozen treats to try!

Also, thanks to everyone who entered the Earth Day giveaway last week.  I was really impressed by the eco-consciousness of my readers.  If you are looking for ways to help conserve, definitely go back and read the comments from that post.  There are tons of great suggestions!  Congratulations to the winners of the RuMe bags:
#120 – Abby: “I’m going to work from home more and drive to work less. And when I’m at work, I’m going to drink from a reusable cup.”
#192 – Dinah: “We have drastically reduced our trash by recycling and composting. (We basically have 1 bag of trash every other week now for a family of 4.) Also I bought reusable baggies for lunches so we don’t use disposable sandwich bags.”
Enjoy your bags, ladies!  I hope you love them as much as I do.

Mango Sorbet
Yield: about 1 pint

Ingredients

2 large, ripe mangoes (about 2 lbs.)
2/3 cup sugar
2/3 cup water
4 tsp. freshly squeezed lime juice
1 tbsp. dark rum
Pinch of salt

Cooking View

Directions

  • Peel and pit the mangoes.  Cut the flesh up into chunks and place them in a blender or food processor with the sugar, water, lime juice, rum and salt.  Purée the mixture until completely smooth.  Taste the mixture and adjust the lime juice and/or rum as necessary.  Chill thoroughly in the refrigerator.  Freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

  • http://justmydelicious.blogspot.com/ Paula

    what a amazing colours!

  • http://yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    Mangoes are in season, so I’m off to make this immediately!!

  • http://foodfanatique.wordpress.com Liz N.

    Annie, mango sorbet is one of my favorite frozen desserts! Haagen Daz makes an awesome mango sorbet but now, I’m ready to buy my own ice cream maker and make my own! Thanks for sharing. This looks so refreshing!

  • http://tideandthyme.com Laura

    Look at that gorgeous color! Can’t wait to try this one this summer…

  • http://bakeitafterall.blogspot.com Meghan

    My husband is obsessed with mangoes, and I was so close to making a mango sorbet last weekend! Your sorbet looks creamy and flavorful :)

  • http://telly21182.blogspot.com Angie

    I swear that like 75% of the time it’s like you’re blogging for me! I always have a list of recipes to look for in the back of my mind, either for dinner next week or a random reason. Low and behold, I see in my reader that what you just posted fills my need to look for something! I was on my way in to work this morning thinking I wanted to invite some friends over for the Finale of LOST and thought we need to have tropical drinks and desserts using lots of mango! Now, if only I wasn’t so intimidated by mangoes. This just looks too good to pass up!

  • http://awaytoheal.blogspot.com Jenn

    This looks amazing. I can’t wait to try it!

  • http://kattyskitchen.wordpress.com Katty

    Mmmmmmmmmm–mango! Can’t wait to make this!

  • http://www.keeplearningkeepsmiling.com MaryMoh

    Oooh…just what I would love! I’m going to eat a lot of this when summer comes. I love mango.

  • http://kitchenmeditation.blogspot.com roxan

    MMm, I LOVE mango, it’s one of my favorite fruits. Thanks for sharing the recipe.

  • http://jeansjourney.blogspot.com Jean

    Quick question for you….what kind of container do you store your homemade ice cream in? I made some awhile a go and all’s I had was regular tupperware, and by the next day it was rock (and I mean rock) hard. Any suggestions? I’d love to make more homemade ice cream…

  • http://www.twopeasandtheirpod.com Maria

    Love the color of this dessert! Nice work Annie!

  • Annie

    Jean, I always store mine in tupperware-type containers. That really shouldn’t affect the hardness of the ice cream, it was more likely due to the recipe itself. A good ice cream recipe shouldn’t freeze so hard.

  • http://www.cookingontheside.com Kathy – Cooking On the Side

    Mango is definitely my favorite sorbet flavor. I’d love to make this, but I’m terrible at chopping mangoes. Do you have any tips?

  • Annie

    Kathy, check out the baby food post that I linked to. It has instructions on how to easily cut up a mango.

  • http://kelseysappleaday.blogspot.com Kelsey

    I love this recipe! Doesn’t it just smell like summer as soon as you pop open the food processor?

  • http://baxterandkatie.blogspot.com Katie B.

    Any suggestions if we’re wanting to make this without an ice cream maker?

  • Annie

    You can try Googling, I’ve only ever used an ice cream maker so I don’t know how to make it without one.

  • http://jeansjourney.blogspot.com Jean

    Good to know. Thanks so much!

  • Scott

    Use your blender…mix all ingredients, leave in blender….put blender in freezer for 1/2 hour, pull out, blend again, re freeze for 1/2 hour, ect until nice and smooth. Takes a long time, but mostly just hanging out. Don’t forget the rum or this process will cause ice crystals to form (instead of yummy smooth sorbet)

  • http://www.ulana-illiano.com ulana illiano

    i know that this is a recipe from the perfect scoop but I am wondering if the recipe calls for 2 lbs of mango (cut up, without the pit) or 2 lbs whole. the reason i am wondering is because i bought champagne mangos which are much smaller than a regular mango (but sweeter). do you have any idea?

  • Annie

    I would guess 2 lbs. before pitting, but the recipe doesn’t specify. Sorbets are pretty forgiving so you can add in more fruit if the puree mixture seems too thin. Enjoy!

  • Jenny

    I had made this once and absolutely loved it, but I just made it again… into a mango ice cream of sorts. We had a giant container of Vanilla Blue Bell ice cream in the freezer and my mother was dying to get rid of some of it. I mixed the ingredients in your recipe in a blender, left out the sugar and then put the mixture in the ice cream maker. 15 minutes in, I added ice cream in an approximately 2 parts sorbet mixture to 1 part vanilla ice cream ratio. 10 minutes later, I added some coconut shavings. The resulting frozen confection (which my mother has affectionately nicknamed “Mangobell”) is wonderful! I stirred in a little bit more vanilla at the end, just to get a swirling pattern—very pretty. The mango and coconut flavors remind me of Costa Rica and the vanilla is delicious and creamy. Great recipe! Thank you so much.

  • Lyndseycat

    Can anything be substituted in place of the rum?

  • Anonymous

    Please see the FAQ page regarding substitutions.

  • Emily O’Connor

    Hi Annie. Love your blog, and glad you enjoyed RVA! I purchased a bag of frozen mangoes from Trader Joe’s. I would think it’s okay to use frozen mangoes, but thought I’d see if you have an opinion. Thanks so much!

  • annieseats

    Sure, you can use either. Enjoy!

  • http://twitter.com/ScarletOhHara Scarlett O’Hara

    Annie, brilliant recipe. I am now a proud owner of a tub full of awesome Alphonso sorbet. :)