Mango Sorbet Recipe

Make Simple Syrup

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature (about 15 minutes).

Prepare Mango Purée

Peel, pit, and chop ripe mangoes to yield about 3 cups of flesh. Place the mango flesh in a blender or food processor and purée until completely smooth (30–60 seconds). If necessary, press the purée through a fine-mesh sieve to remove fibers for an ultra-smooth texture.

Combine Ingredients

In a large bowl, whisk together the cooled simple syrup, 3 cups mango purée, 2 tablespoons fresh lime juice, and 1 teaspoon fine sea salt until homogeneous. Taste and adjust: add up to 1 additional tablespoon lime juice or a pinch more salt if the mango needs brightness.

Chill the Mixture

Cover the bowl and refrigerate the mango mixture until very cold, at least 1 hour (preferably 2 hours). Chilling improves texture when churning.

Churn the Sorbet

Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve sorbet consistency (typically 20–30 minutes).

Firm Up in Freezer

Transfer the churned sorbet into a shallow, airtight container. Smooth the top, press a piece of parchment directly on the surface to prevent ice crystals, and freeze until firm, about 2–4 hours.

Soften Before Serving

Remove the sorbet from the freezer 5–10 minutes before scooping to soften slightly for easier scooping and a smoother texture.

Scoop the sorbet into chilled bowls or cones. Garnish with mint leaves, a sprinkle of lime zest, and a few extra mango slices if desired. Serve immediately.