Mango Sorbet (2 Ingredients!)

Classic mango sorbet, or mango sorbetto in Italian, is made from mango purée and sugar, often in the form of simple syrup. But mangoes are so sweet on their own, it’s perfect to blend up on their own to make a delicious sorbet.

Not only are they sweet, but they are also high in fiber, resulting in a creamy sorbet!

The difference between sherbet and sorbet is dairy. While sorbet is a combination of fruit and sugar, sherbet must include milk or cream. According to FDA guidelines, sherbet must contain 1 to 2% milk fat.

Absolutely! You can use frozen mangoes in the freezer section of your store, and use that instead of cutting fresh mangoes and freezing them yourself.

Yes. Because this isn’t a lime sorbet recipe, you can skip the lime if you’re not a fan.  You can also swap the lime out for another citrus. I would suggest lemon or orange.

Yes, you can use lime juice that comes in a bottle. It won’t taste as fresh, and you won’t be able to add the zest. That said, if you can’t find any limes at your store and you don’t want to substitute it with another citrus, feel free to use bottled lime juice.

Because this mango sorbet is made without an ice cream machine, ice crystals will form, making it freeze solid. To make it soft before serving it, I would let it sit on the counter for 10 minutes, and stir it before serving.

Alternatively, you could use an ice cream machine. Churning the mixture in an ice cream machine breaks up the ice crystals, and you’ll be left with a smooth sorbet.

Yes! You can use a high-powered blender, but you’ll need to use something to push down the frozen chunks of mango, as this is a much thicker consistency than smoothies.

Although this recipe is for mango sorbet without an ice cream maker, you can use it if you own one! Instead of freezing chunks of mango, blend the fresh mango and lime juice in a blender, chill it in the refrigerator, pour it into your prepared ice cream machine, and churn it for 25 minutes.