I’m a big fan of fresh fruit, but sometimes when I taste a fruit-based dessert, I get this disappointed feeling that I would’ve just preferred to eat the fruit itself. Why take nature’s perfectly sweet bounty and sully it with other ingredients? But this sorbet is different. This sorbet changes everything.
I would take this mango sorbet over a mango any day.
Really? Five dollars? How hard can it be…
As it turns out, not very. In fact, making sorbet is just about the easiest thing ever. No cooking required, ready in twenty minutes, and so inexpensive I just about threw a fit thinking about what a fortune that ice cream place is making.
I’m also convinced that most commercially available sorbet is made with loads of extra water so they can get more out of each batch. After making it ourselves, even fancy five-dollar-a-cup sorbet pales in comparison.
With so few ingredients, the fruit really is the star of the show, here. The key to putting this sorbet over-the-top is to pick the best fruit possible. When you think your mangos are ripe, let them sit on the counter for a couple more days so they’re really ripe. If you’re using other fruit or berries, be sure they’re fresh and in season. Oh yeah…
Did I mentioned that this recipe can be made with just about any fruit you want? In just the past few weeks we’ve made cherry, strawberry, and mango, not to mention our upcoming plans for raspberry (just as soon as the u-pick farm opens up). The only change between flavors is to vary the amount of sugar slightly, depending on the sweetness of the fruit in question.
I’ve included some tips for variation in the recipe notes at the bottom of the page, but feel free to experiment for yourself to find the right level of sweetness for you. I’ve also got some instructions for how to make the sorbet with or without an ice cream maker, just so there are no excuses!
(And of course, if you’re looking for a more complex flavor, there are plenty of add-in options. Anything from fresh herbs (mint, rosemary, or basil would be nice), to chunks of chocolate, or a splash of liquor, can be added to make things more interesting.)
As if the sorbet wasn’t good enough on it’s own, T-Hubs has discovered that his favorite way to enjoy it is alongside a scoop of vanilla ice cream. Mixing the mango and vanilla together tastes just like a mango lassi, and other flavors like strawberry turn into the perfect blend of berries and cream.
I don’t care who you are, or how hot it is, this summer just got a whole lot better.
What’s your favorite flavor of sorbet? Let me know in the comments below!
Two Ingredient Mango Sorbet
Makes about 2 pints — vegan, gluten-free
About 4 cups fresh mango, pureed (about 4 large mangos)
3/4 – 1 cup sugar (depending on how sweet the fruit is, see recipe notes)
1 cup water
1. Cut your mango and place the fresh fruit into your blender or food processor. For detailed instructions on how to cube a mango, click here. Puree until smooth.
2. Heat the sugar and water in a small pot on the stove over low heat. (Or, heat water in the microwave, then stir in sugar until thoroughly dissolved.) Once dissolved, set aside to cool.
3. Add the simple syrup to the pureed fruit, and blend to combine.
4. For an ice cream maker: Pour the fruit puree into the ice cream maker and churn for about twenty minutes, or according to manufacturer’s instructions.
5. For no ice cream maker: Pour the fruit puree into a shallow tray or baking dish and place in the freezer. Stir the mixture every 30 minutes for at least two hours, then transfer to a freezer-safe container and keep chilled until firm.
Recipe Notes & Tips:
1. This recipe works well with many kinds of fruit (so far I’ve tried cherries, strawberries, and mangos, and they are all incredible). For the best results, be sure to choose fruit or berries that are at the peak of ripeness. The amount of sugar needed will vary slightly depending on how sweet the fruit is — so far I’ve found that most fruits do well with anywhere from 3/4 to 1 cup of sugar. With extremely ripe mangos or strawberries, I like 3/4, while more tart fruits like cherries or raspberries (or not as ripe strawberries or mangos) will do better with 1 cup. Note that some fruits or berries (such as raspberries), may need to be strained to remove some of the seeds or pulp.
2. Other flavor variations include adding fresh herbs (which can be chopped and added directly to the sorbet, or steeped in the sugar and water before hand to draw out the flavor), adding chopped chocolate (added directly to the sorbet at the end of churning), or adding a small splash of liquor (add to the pureed fruit before churning). The possibilities are endless!
3. An ice cream maker makes quick work of churning this sorbet, but isn’t necessary if you don’t have one (however, I highly recommend you get one — they’re very cheap, and I use mine constantly!). I’ve included directions to make the sorbet with or without an ice cream machine.
4. The simple syurp (sugar syrup) in this recipe is easy to make on the stove, but if you’re stuck without air conditioning like me, you may want to heat your water in the microwave and then stir in the sugar until dissolved, to prevent heating up the house any more than necessary.
this looks so amazing that I am going to try to overcome my fear of mangos and give it a try!
PSA- mango skin has the same oil in it as poison ivy…I found out the hard way. : (
Uh oh – maybe get someone else to cut them for you? I know mango skin has the same oil as poison ivy, but I am SUPER allergic to poison ivy (I get it multiple times a year, every year, no matter what I do (including washing head-to-toe with poison ivy soap on a regular basis). I can pick it up from other people or pets who have come into contact with it, and I joke that if I even stare at the plant long enough I might have a breakout), and yet I have never had a problem with mangos (they’re one of my favorite fruits). Really weird! Anyway, I hope you like the sorbet, but do be careful! Itchy rashes are no fun!
I, too, am EXTREMELY sensitive to poison ivy and am aware that some folks have a reaction to mangos, but I don’t. I only add this because I am also one to get poison ivy if someone says it three times but mangos don’t affect me. I’m not sure how exactly how it works because my ex was the opposite. No poison ivy sensitivity, but mangoes made his lips tingle!
I dont know about the skin but the white that oozes from the stem of the mango will burn your skin.
How did you find out the *hard* way? Did you eat dat skin?
This sounds so refreshing! We’ve actually had a relatively mild summer so far for Southern California, but it’s still perfect for the mid-80’s weather we’ve been having :)
Can you make this without sugar? Can you use a sugar sub like stevia or xylitol?
Great question! I’ve never made sorbet without the sugar, so I can’t say how well it would work. After a quick internet search I see several recipes which use alternative sweeteners (honey, agave), and a few that use stevia in combination with other sweeteners. Sugar plays a big roll in keeping the sorbet from freezing solid, so I’m not sure what the consistency would be like without it.
Another alternative might be to cube the mango and freeze it in chunks, then puree it in a blender or food processor to make a very thick slushy. Once it’s blended you can add whatever sweeteners you like (to taste), and freeze any extra in an ice-cube tray to re-blend whenever you want some.
Hope that helps!
This looks divine! I love how it’s so simple, and thanks so much for including the non-ice cream machine instructions!
Can you use.cane sugar or what sugar do you use… I avoid white sugar…
I just read above about other sweeteners. Thanks
No problem — if you prefer to use raw cane sugar instead of refined sugar, that would work fine, too. Just be sure it dissolves completely in the water before you add it to the puree.
How long will this recipe keep? Say, for instance, I made it on a Thursday and put it in the freezer overnight. Will it be ok to eat the next afternoon?
Absolutely! Assuming your freezer isn’t prone to freezer burning things, the sorbet should keep in a sealed container in the freezer for at least a month with no problems. (That said, it never, ever lasts that long around her, because we eat it all too soon. We’ve had a batch last anywhere from 2-3 weeks with no problems, though!)
You do realize there are 3 ingredients right?
I suppose technically water is an ingredient, yes, but I think you’ll find that most recipes won’t include water, salt, or pepper when listing a number, because you generally don’t need to go out and acquire those things in order to make the recipe. Not trying to fool anyone by calling it a two-ingredient sorbet, I just meant that you would only need to get only two items in order to make it. :)
Hi, I was wondering do we freeze the mangos or fruit that we use before putting in food processor bc usually I see in other recipes they say to freeze them then put in food processor but i edidn’t see that here so just wondering if there would be any difference if I just use the fruit as it is? Or freeze? Thanks!
Hi Mel! I don’t freeze the mango first — just cut it up and blend. :)
Can maple sugar be used instead of refined sugar? I read where it is actually helpful for diabetics. Thanks.
I’ve never tried it before, but I don’t see why it wouldn’t work! :)
I make ice cream all the time but I have been asked to bring Mango sorbet to a bridal shower. But I have a question. When you say 4C of fresh mango, pureed. Is that 4 C of fresh mango that is then pureed? Or is it 4 C of pureed mango?
Hi Pam! Thanks for pointing this out, I didn’t make it very clear in the recipe. I measured the mango after it was pureed. Good luck with the bridal shower! This is one of my favorite summer treats, so I hope everyone enjoys it!
Eww why did you suggest this gross stuff?!!!!!!!:(
I’m sorry to hear you didn’t like it. Can you be more specific about what made it gross? In my experience, the only thing that can mess up a fresh sorbet like this is if the fruit itself isn’t very good. I’d be curious to know what went wrong, since this recipe is beloved by everyone I’ve shared it with.
I halved the recipe and added a peach, and some lime juice. So it’s sweet and tangy. I didn’t use an ice cream maker so it took a while too become firm. Very good
Sounds incredible! Will have to try it with the peach and lime juice next time. Thanks for sharing!
Is it possible to use frozen mango if I can’t find ripe mango at the store?
Hi Elise, great question! I haven’t tried this with frozen mango personally, but I don’t see why it wouldn’t work. My experience with frozen fruit is that they aren’t usually as sweet as fresh, so you may need to add a bit more sugar to compensate. Hope that helps!
I was wondering if you can make it with tinned mangoes and use the syrup it comes in?
Alex Edinburgh Scotland
I wouldn’t recommend it — this sorbet really benefits from using fresh fruit. You’re welcome to give it a try, and see how it is, though!
I was just wondering, how do u cube a mango? It says “click here” so you go onto the link and then the page can’t be found, can u check the page is working still and if it’s not tell me on here please as I need to know asap, thanks in advance!
Hi Beth — my apologies for the broken link! I just went in and fixed it, and it looks like it’s working now. You can try again, or go straight to this url to get the tutorial: https://www.willcookforfriends.com/2012/04/the-mango-tango-how-to-cube-fresh-mango.html
Sorry for the inconvenience, and I hope you like the sorbet!
Hi willow. Had too many mangoes from my tree so made yr recipe and wow yummm
I’m so glad you liked it!
The skin of the mango does have something in it that causes a rash, but I believe it may be different from poison ivy. I once ate a mango directly after casually peeling it, and my face really broke out. It hasn’t bothered my hands when removing the skin…
Wow, yikes! I dunno what it is, but I hear that a lot of people get skin irritations from it… I guess I’m lucky I haven’t experienced it yet! And oddly enough, when I get poison ivy, I get it everywhere but the palms of my hands. I wonder if that has something to do with the mango skin not bothering you there… maybe the skin on the hands is too tough to get irritated?
Would you recommend an ice cream maker? Which one do you have and are you happy with it? I’d like to buy one but I have nooo idea! And the routes vary so much! Thoughts?
Hi Jai! I have an older model Cuisinart ice cream maker, and I love it — it does a great job, and has been going for years with no issues. I did some looking and can’t find the exact one I have (mine has two smaller drums so you can make two flavors at once), but it looks like the current, single-drum Cuisinart is still the best selling one on Amazon (here: http://amzn.to/27fq5hh), with lots of positive reviews. If I were buying a new one, this is probably the one I’d go for — I’m very happy with mine and definitely think an ice cream machine is worth having. I hope that helps! :)
Just curious… Is Penzey’s Spices aware that you are using their slogan on your blog?
Hi Cat — I was actually completely unaware that this was Penzey’s slogan! If I’d known I never would have used it. I’m in the process of changing my tagline to something different now. Thank you for bringing this to my attention!
Just inherited a mango and an awesome way to skin it using a glass. Was looking for a recipe and found your blog post here. This mango sorbet sounds great so going to give it a try. I will quarter it becayse I have just one mango, but it’s a good one!
That’s awesome, Pam! I’ve seen that glass trick before, and it works great. I hope you like the sorbet!
How many serving does the recipe allow
how long does it take to make as I want to do it for a food exam I have this year and I only have 2 hour to make two dishes so need something to that I can make quickly.
Hi TJ! It only takes a few minutes to put all the ingredients together, the rest is just freeze time, which will depend a lot on your freezer, the container you put it in, etc.. (Typically takes a few hours to get solid enough to be called a sorbet, though.) If you’d like to speed that up you can try putting it in a larger / shallower container so it freezes faster. Hope that helps!
Can I use brown sugar for this recipe?
Hi! I tried this recipe and stuck it in the freezer last night and when I took it out today it was frozen solid. Like…think of a mango flavoured solid block of ice. I bent the spoon when I tried to scoop some out, ahaha… What’d I do wrong?
Hi! I’m not sure if the previous comment sent through as my browser crashed so I’ll just try again. I tried this recipe and stuck it in the freezer last night and it came out today frozen totally solid. Like…think of a a mango flavoured block of ice. I bent the spoon when I tried to scoop some out… should I wait for it to thaw a little before passing judgement or did I screw up massively somewhere?
I ve been making this for ages always a big hit I ve added all sorts of goodies into the mix but a quick word of caution be mindful of the liquid content of the additions too wet and you ll end up with a smoothie instead of ice cream -or you ll have to stick it all back in the freezer and them quickly back in the food processor just before serving to get the right texture. As for mangos follow the slice-freeze-puree instructions they will eventually get very smooth but not creamy more of a sorbet than ice cream. The Grands are fans of any fresh, fruity cold treat here on the edge of the Pacific and thats a good thing. Enjoy!!