Mango sorbet

Make the most of sweet mangoes with this refreshing mango sorbet. Low in fat, it’s the perfect dessert for warm, balmy days

  • Prep:15 mins
    plus freezing
  • Easy

Nutrition per serving

  • kcal 184
  • fat 1g
  • saturates 0.1g
  • carbs 43g
  • sugars 43g
  • fibre 2g
  • protein 1g
  • salt 0.01g


  • 3 large, ripe mangoes
  • 200g caster sugar
  • 1 lime, juiced


Before scooping
Leave the sorbet at room temperature for 5-10 mins before scooping. Warm your ice cream scoop in hot water to make scooping a little easier.


  1. Peel the mangoes with a vegetable peeler, cut as much of the flesh away from the stone as you can, put it in a food processor or blender.

  2. Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved – rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.

  3. Scrape the sorbet back into the blender (if it’s very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.

  4. Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.

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