This Mango Sorbet is tart, sweet and refreshing! So easy to make, so delicious and just PERFECT for summer!
We made it through Monday folks and a busy Monday it was here at the BHK, so today I’m sharing a sweet and delicious treat! Who’s with me?
And there’s no better way to celebrate the first day of summer than with this tasty Mango Sorbet!
The Easiest Freshest Summer Mango Sorbet
This Mango Sorbet is tart, refreshing and bright!
I make this sorbet often when our son Sean comes home to visit. Sean does not eat chocolate. I know, crazy, right? But he has always loved all things fruit, with mango at the tippy top of the list.
He gave this sorbet the double thumbs up! He pretty much, single-handedly takes down the entire container when he sees it in the freezer!
Mango Sorbet Ingredients
- granulated sugar
- raspberries for garnish, if desired
It honestly could not be any easier. Four ingredients, that’s it! Puree everything in a blender, then freeze in your handy-dandy ice cream maker and BAM! Summer is served! I like to garnish this sorbet with some fresh juicy raspberries. It’s the perfect little sweet treat to get us all in the mood for summer!!! Have a wonderful week friends!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Mango Sorbet
Several people have made this sorbet without an ice cream machine. They have just poured the mixture into a container and froze.
I like to serve my sorbet with fresh raspberries as a garnish as picture above. This is optional.
More Delicious Frozen Treats to Enjoy
- 1 cup granulated sugar
- 1 cup water
- 4 ripe mangoes peeled and cubed
- 1 cup simple syrup
- 2 Tbsp. fresh lime juice
- 1 tsp. finely grated lime zest
- raspberries, for garnish if desired
- Simple syrup: Combine 1 cup sugar and one cup water in a medium saucepan over medium heat. Stir until sugar dissolves. Increase heat and bring to a boil. When mixture comes to a boil, lower heat and simmer for 3-5 minutes. Remove from heat and let cool.
- Place mango cubes, simple syrup, lime juice and zest in a blender or food processor and puree until smooth.
- Freeze the puree in an ice cream maker according to manufacturer's directions.
- Spoon sorbet into freezer container, cover and freeze for 6-8 hours.
- Spoon into bowl and garnish with fresh raspberries. The sorbet will last in the freezer up to one week.
Updated: This post was first published here in February 2016. I decided it was worthy of a re-share because it’s a totally easy and delicious summer dessert. I’ve updated the content and added some notes to the post above.