4-Ingredient Mango Sorbet

Make refreshing sorbet with just 4 ingredients: mango purée, sugar, cornstarch, and water. Just combine, boil, and freeze. It is the easiest mango sorbet recipe ever! Follow along and enjoy this perfect dessert to cool off on a hot day. Below you will find more useful information about mango sorbet and how to make it at home. 

What is Mango Sorbet?

Mango sorbet is typically made from ripe mangoes that have been puréed or squeezed to create a smooth and creamy base. Sugar is added to sweeten the sorbet and balance the acidity of the mangoes. Depending on the recipe, a small amount of water may be added to adjust the consistency and texture of the sorbet. 

Mango sorbet originated in the mango-rich regions of South Asia, Southeast Asia, and Central America. Mangoes have been cultivated in these regions for thousands of years, and their sweet, tropical flavor has long been prized in local cuisines. With the expansion of global trade, mangoes have become more widely available, leading to the creation of mango-based desserts such as sorbet.

Often enjoyed alone as a refreshing dessert, mango sorbet can also be served with other fruits, whipped cream, or even a slice of cake for a delicious summer treat. The bright color and bold taste make it a popular choice for those looking for a dairy-free dessert option that captures the essence of tropical fruit.

Mango Sorbet Ingredients

• Mango Purée: Providing a vibrant color and intense mango flavor, this is the main ingredient in mango sorbet. Ripe mangoes are peeled, cored, and puréed until smooth. This creates a luscious base for the sorbet.
• Sugar: Sugar sweetens the sorbet and helps balance the natural acidity of the mangoes. 
• Cornstarch: Use cornstarch in making mango sorbet as a thickening agent. It gives the sorbet a smoother texture.
• Water: To adjust the consistency of the sorbet and make it easier to blend, water is added. It helps prevent the sorbet from being too thick or dense and helps create a light and refreshing texture.

How to Make Mango Sorbet

1. First, place the saucepan on the stove and add the water and starch.
2. Then, bring to a boil over medium heat.
3. Take the mango purée, add them to the saucepan, and mix with the sugar. Bring to a boil over low heat.
4. When the mixture is boiled, add the starch mixture and immediately remove from the heat.
5. Then, pour into a bowl and cover with plastic wrap, 
6. Place in the freezer for 24 hours. It is advisable to stir it 2 times every 3 hours.
7. Remove from the freezer, roll out balls with an ice cream scoop and taste.

Chef Recipe Tips:

• Instead of mango purée, you can use a very ripe mango and blend it with a blender. 
• If the mango is very sweet, add lime or lemon juice. 
• Do not boil the product for a long time or it will lose its rich color. 
• If you don’t want to use starch, add 0,04-0,07 ounces (1-2 g) of xanthan gum and blend.

How to serve Mango Sorbet?

You can serve mango sorbet as a refreshing dessert by itself or as an appetizer between courses during a meal. For added flavor and presentation, you can scoop it into serving bowls or glasses and garnish it with fresh mint leaves, sliced mango, or a twist of lime zest. You can also get creative. Use mango sorbet as a topping for other desserts, such as cakes, pies, or fruit salads. It’s also delicious with a dollop of whipped cream or a drizzle of honey.

Making Ahead & Storage Info for Mango Sorbet

When it comes to mango sorbet, the best way to make homemade sorbet is the day you make it. If you freeze it overnight, it becomes very firm. Here are a few tricks for working with leftovers:

Use parchment paper to line the storage container. This helps keep the sorbet from sticking to the sides of the container and makes it easier to thaw.

Make the mango sorbet up to 2 hours ahead. It will begin to freeze to the edges of the container, so stir well before serving.

Leftovers will keep for 1 week but thaw at room temperature for 20 to 30 minutes. Leave the container on the counter until it thaws a bit. You can also give it a few pulses in a blender or food processor to revive the texture, but we’ve found that the texture holds up pretty well. But don’t expect it to be like store-bought mango sorbet, which gets softer in the freezer.