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Easy Mango Sorbet Ice Cream (No Ice-Cream Maker Required!)

User Rating 4 Star Rating (9 Reviews)


Mango sorbet
Tatiana Fuentes/E+/Getty Images
Try this fantastically easy recipe for Mango Sorbet! This sorbet is creamier than most, halfway between sorbet and ice cream, but still light and full of mango flavor. Quick and simple to make too, because there's no stove involved, or even an ice-cream maker. All you need is a blender or food processor. Makes a beautiful dessert to serve company, and easy too, since you can make it well in advance. Delicious as is, or serve with slices of fresh mango and a little coconut rum/liqueur drizzled over (my favorite!). ENJOY!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 large yogurt container


  • MAKES 1 large yogurt container-size tub of delicious mango sorbet (SERVES 6 people)
  • 2 fresh ripe mangos (for more on fresh mango, see below)
  • 1 cup white sugar
  • 3 Tbsp. coconut milk
  • 1 tsp. lemon juice
  • 1 small container whipping cream (about 1 cup)


For tips on buying and cutting fresh mango, see Preparing Fresh Mango.

To watch a video of this recipe, see: How to Make Thai Mango Sorbet.

  1. Slice the mangos open and scoop out fruit from the skins. Don't forget to include fruit around the stone. Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute, or until sugar has dissolved and you are left with a delicious mango puree.
  2. Add the coconut milk and lemon juice, and briefly blitz to combine (a few seconds). *At this point you can perform an optional step - see below.
  3. Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scape down the sides and bottom with a rubber spatula to remove as much of the puree as possible.
  4. Now pour the whipping cream into the processor/blender. Blitz until the cream forms stiff peaks, or is quite stiff (not runny) when dipped into with your finger.
  5. Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-cream consistency. Pour into a large yogurt container or ice cream tub and set in the freezer for at least 6 hours, preferably 8.
  6. Serve the sorbet in bowls, or scoop into ice cream cones. (To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time). Serving Tip: For an adult treat, try drizzling over a little coconut liqueur - great for serving at a dinner party!

*Optional Step*: Some people don't want bits of mango pieces or mango fiber in their sorbet. I actually like it, as I find it enhances the taste of the sorbet, plus it's healthy. But if you'd rather strain it out, here's how: Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatula or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5. ENJOY!

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent - also great with yogurt substitute, Member kbwatts

This recipe is simple, delicious, and works every time. I've made this a handful of times and it always comes out great. Once, I was out of cream, and made it with yogurt instead... and it was amazing. I highly recommend using yogurt if you want a healthy alternative. We are also trying this with canned mango, which may provide a good alternative if you can't find fresh mangoes.

4 out of 4 people found this helpful.

See all 9 reviews

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