Mango Sorbet (churn and no churn methods)

If you need a simple, refreshing dessert recipe, this mango sorbet is for you! Using a few simple ingredients, this recipe comes together in almost no time at all. Included in this blog post are instructions on how to make this sorbet with both the churn and no churn methods as well as the pros and cons of each.

I’ve been a bit obsessed with mangos recently. I’ve always loved mangos, but over the past month, I’ve started appreciating them in desserts. From mango sticky rice to mango pop tarts, their sweetness and texture make them the perfect canvas to build a dessert around. First up is this mango sorbet. I’ve always made ice cream, even fruit based ice cream like my blueberry ice cream, but never ventured into sorbets til now. And honestly, I don’t know what I’ve been waiting for! They’re so easy to make! Look forward to many more sorbet recipes in the future!

What is the difference between sorbet and ice cream?

The biggest difference between sorbet and ice cream is that sorbet has no dairy or eggs. This means sorbets are not as creamy as ice cream is. I would say sorbets have a similar texture to finely shaved ice.

How I developed my mango sorbet recipe

Sorbet only has a few simple ingredients – fruit, some sort of sweetener, and citrus juice (optional). My goal for this sorbet recipe is to make it as simple as possible which is why I first tried making this using the no churn method.

Testing with the no churn method

This method requires frozen fruit (in this case mango), some sort of sweetener (I chose honey), and citrus juice (I chose lime juice). I cubed and froze mango, and then blended it with lime juice and honey. I honestly didn’t like the no churn method. My blender would often get stuck and the consistency wasn’t very smooth. I added a bit of water which helped, but all in all, wasn’t satisfied with the results. It’s possible it was because my blender wasn’t good enough (even though I have a Vitamix) or maybe it was the type of mango I used (I used champagne mangos). That’s when I decided to test the churn method to see if I liked it better.

Using the churn method

The main difference between the churn and no churn method is for the churn method, you use non-frozen fruit and rely on the ice cream maker to freeze your base. I also switched over to using simple syrup instead of honey because I thought it would improve the flavor and texture. Simple syrup is a mixture of equal parts water and sugar that has been heated until the sugar melts. Long story short, I absolutely loved the result. It had better flavor and texture.

I loved the results using the churn method, so that is the one I included in the recipe below, but I included both methods in the blog post in case you prefer one over the other. In retrospect, it’s possible that using honey instead of simple syrup is probably what caused my blender to get stuck, so it might make sense to use simple syrup instead of honey if using the no churn method.

Ingredients, Substitutions & Adjustments

• Mangos – This recipe can be made with any kind of mangos, but I personally prefer Tommy Atkins mangos which are the red, yellow, and green ones.
• Granulated sugar and water – A 1 to 1 ratio of sugar to water is used to make simple syrup for the sorbet.
• Lime juice – Adds brightness to the sorbet. Lime juice can be substituted with lemon juice.
• Salt – I found that adding a pinch of salt really brings out the flavors of the ingredients.

Alternative sweeteners

There are a lot of different kinds of sweeteners you can use for sorbet. Some sweeteners you can use include maple syrup, honey, agave syrup, and simple syrup. Feel free to substitute the sugar in the simple syrup with sugar alternatives such as monkfruit sweetner or Stevia.

How to make mango sorbet

Combine 1/2 cup of granulated sugar and 1/2 cup of water in a small sauce pan. Heat over medium heat until the sugar has dissolved. Transfer to a freezer safe container and cool for an hour. While the simple syrup is cooling, cut the mango pulp into cubes.

Pour the simple syrup into a blender. Follow with 4 cups of mango pulp and 1 tbsp of lime juice. Pour the mango mixture into the ice cream maker and churn for 10-15 minutes. You can either serve right away or pour into a freezer safe container and freeze for at least 4 hours before serving. I personally prefer it to be a little more solid, so I freeze it before serving.

How to make mango sorbet without an ice cream machine

The no-churn method is the shorter simpler method, but in my opinion, the results are not the same. First, cube up 4 cups of mango flesh and put them in a freezer safe container. Freeze overnight. The next day, combine frozen mangos with 3 tbsp of honey and 1 tbsp of lime juice. You can also substitute the simple syrup in the recipe for the honey. Blend until smooth and serve!

How do you store mango sorbet?

Mango sorbet should be stored in a freezer safe container for up to 3 months.

Did you make this dish?

If you made this dish, I would love to see!

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