Go Back
Mango Sorbet

Mango Sorbet

Mango Sorbet – the recipe for a creamy, smooth, sweet and just slightly tangy mango sorbet that is also very easy to make and it’s vegan and dairy-free!
Course Dessert
Cuisine International
Author Serious Eats


  • 900 gms – 2 lbs. 4 ½ to 5 cups ripe mangoes, peeled and diced
  • 1/4 cup water
  • 3/4 cup sugar
  • 1 tsp lemon juice
  • ½ tsp salt


  1. Blend the diced mangoes with the water until very smooth.
  2. Pour it through a fine-mesh strainer into a large measuring cup until you have 3 cups of purée.
  3. Whisk in the lemon juice, salt, and sugar until well dissolved.
  4. Chill the purée in the fridge for 2 to 3 hours.
  5. Churn in your ice cream maker according to manufacturer's instructions, then transfer to an airtight container and chill in the freezer for at least 4 hours before serving.