Tropical Mango Sorbet (Ice-Cream)

Mango Sorbet

A bright and refreshing dairy-free mango dessert with a tropical twist
Yield: Serves 4 | Total time: 15 minutes + 6 hours freezing

This tropical mango sorbet captures the essence of summer in every spoonful. It’s naturally sweet, silky, and full of vibrant mango flavor, with a touch of lime for balance. Perfect for warm days and light endings to rich meals — and it’s vegan and gluten-free.

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Ingredients

Main Ingredients

• 3 large ripe mangoes (Alphonso or similar), peeled and cubed

• ¼ cup fresh orange juice

• 2 tbsp lime juice

• ½ cup sugar (adjust based on mango sweetness)

• Pinch of salt

• Optional: 1 tsp grated lime zest or chopped mint for flavor lift

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Method

1. Prepare the mango puree:
   Add mango cubes, orange juice, lime juice, sugar, and a pinch of salt to a blender. Blend until completely smooth and silky.

2. Taste and adjust:
   Taste the purée and adjust sweetness or acidity as needed. If using, stir in grated lime zest or finely chopped mint.

3. Chill the mixture:
   Pour the mango mixture into a shallow, freezer-safe container. Cover and place in the freezer.

4. Freeze and stir:
   Every 30–60 minutes for the first 3–4 hours, stir the mixture vigorously with a fork to break up ice crystals. Do this 3–4 times to maintain a smooth sorbet texture.

5. Final freeze:
   Let it freeze undisturbed for another 2 hours or until fully set.

6. Serve:
   Scoop into bowls or cones. Serve with fresh mint leaves or a wedge of lime for garnish.

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Chef’s Notes

• For a creamier texture, blend in 2 tbsp coconut cream or condensed milk (not vegan).

• You can skip stirring if using an ice cream maker — just follow the manufacturer's instructions.

• Choose ripe, non-fibrous mangoes like Alphonso, Kesar, or Ataulfo for best results.

• Store sorbet tightly covered for up to 2 weeks to prevent iciness.