How To Make Mango Sorbet Without Ice Cream Maker


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refreshing mango sorbet without an ice cream machine

Naturally smooth and soft mango sorbet that’s easy to make and fun to eat! This sorbet is packed with the flavours of Alphonso mangoes and has JUST 4 INGREDIENTS! Palate cleanser or refreshing dessert, this mango sorbet is always a hit!

The first time I saw a sorbet being made was on an episode of MasterChef Australia. The contestant I was rooting for made Peach Sorbet and it looked so outlandish and exquisite. But it’s surprisingly easy to make at home! Sorbet is easily one of my favourite ways to cool off on hot summer days!

Mango sorbet scoops served in a brown ceramic bowl with diced mangoes

Summer is also the mango season here in India and we are serious mango lovers. We stock up on all our favourite varieties of mangoes at home and fight over the last one. This mango sorbet is ABSOLUTELY top notch because I’ve used the king of mangoes: The Alphonso!

so what’s a sorbet?

A sorbet is a frozen dessert with Persian origins which the West happily borrowed and adapted. The sorbet was actually a refreshing palate cleanser in between courses of a meal. But hey, move over, 7 course meal, coz sorbet is a great dessert on its own! Sorbets are tart and acidic and come in flavours such as lemon, key lime, orange, raspberry, and so on.

just four ingredients

With just four ingredients, it’s hard to go wrong with this sorbet recipe. The base of the sorbet is a simple sugar syrup made by boiling sugar and water together. This sorbet has frozen chunks of Alphonso mangoes. I’ve also thrown in some mint leaves for contrasting flavours and that extra lingering coolness on the tongue!

creamy-ish mango sorbet without an ice cream maker

Sorbets are generally made in an ice cream maker to make them smooth and creamy. We don’t have one which is why we are using the sugar syrup. The sugar syrup ties up the water and sugar molecules to prevent large ice crystals from forming giving us creamier results. Of course if you have an ice cream maker, then its best, but if you don’t, adding sugar syrup really helps.

You can also blend the sorbet one more time once its frozen and freeze it again for a few more hours before serving.

why i insist on using alphonso mangoes

Don’t get me wrong, I love most varieties of mangoes! We used a mix of mango varieties in Mango Lassi. But with desserts like Mango CakeMini Mango Cheesecakes and this mango sorbet, it’s best to use juicier and plump mangoes full of intense flavours. Alphonso mangoes are smoother in texture and are not as fibrous as other varieties. This really helps to amp up the texture of desserts like this one! I know they’re more expensive but they’re sooo worth it!

additional tips for making sorbet

  • If you want to amp up the tartness levels of your sorbet, squeeze some lime juice and blend it all together before freezing. Lime juice is so acidic and citrusy, and just perfect in this icy dessert
  • Sometimes sorbet can get too icy or over-crystallized, making it too coarse to eat. One way to solve this problem is to add a few mls of vodka or gin. Any alcohol helps to prevent the sugar crystals from getting over-crystallized. Also.. Spiked sorbet sounds like fun!
Mango sorbet being scooped out with an ice cream scooper from the container

You can make this sorbet in your sleep and get it spot on. So what are you waiting for?

Leave me a comment below and let’s discuss some fun mango recipes!

No Churn Mango Sorbet without Ice Cream Maker!

Staying cool over the summer is even easier. Anyone can make this no churn mango sorbet without ice cream maker.

All summer long I have been reading these wonderful blog posts showing these gorgeous recipes for homemade ice cream and sorbets. I do not own an ice maker. I will also publicly admit that I am not a big fan of ice cream… unless it has chunks of brownies in it.

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When it comes to frozen treats, I prefer sorbets. There’s something refreshing about the taste of fresh fruits in their prime, whether fresh or frozen.

Sorbet versus Sherbet

In its simplest form, sorbet is made from water and fruit puree or juice. You can also add sugar to it, depending on how sweet you like it. It contains no milk, cream or eggs.

It is one of the oldest and simplest forms of frozen desserts. It is often used at fine restaurants as a palate cleanser.

Sherbet is a unique cross between ice cream and sorbet. It, too, is made with fruit and water, but it also contains dairy, typically milk or buttermilk giving it a more creamy texture than sorbet.

Because of the addition of milk, sherbets tend to have pastel colors while sorbets are darker and richer in color. Sherbet is always fruit based and contains less than 2% fat.

How to cut a mango

A mango has a large flat seed running down in the center of the fruit. The best way to cut a mango is to cut down either sides of the seed. You will end up with two mango cups and the fruit along the edges of the mango seed.

Next score the each mango half with a knife in a checkerboard pattern. You probably do the same thing with an avocado. Turn each mango half inside-out and the mango segments pop up. You then just cut the segments off from the skin.

You can also serve the mango blossoms to the kids so they can just bite the mango pieces off directly off the skin. This is by far, my kids’ favorite way to eat a mango!

How to make mango sorbet without an ice cream maker

Most sorbet recipes have you make a simple syrup (equal parts water and sugar) before mixing everything in a blender. I like to simplify things, so I decided to mix everything together in the blender, skipping the extra step.

So yes, add your mango chunks, water, sugar, lime juice and zest into the blender and whirl away until smooth. Honestly, the sugar dissolves quickly when you mix everything on high for a couple minutes. No sugar chunks were found in this smooth sorbet.

You can reduce the amount of sugar based on the sweetness of your mango. I added a bit more lime juice to our mix because we like the zing lime adds. This is an easy recipe to adjust to your personal taste.

Now, as I said, I do not own an ice cream maker. So after you blend your mango mix until smooth, you pour everything into a freezer-safe bowl. A chilled metal bowl is preferred, although I used a plastic one. Pour your mango purée into the bowl, cover and put in the freezer.

Here’s the tricky part. Every 30-45 minutes for 4 hours, remove your mango purée and re-mix everything together. This keeps the ice crystals from forming and saving your sorbet from turning into a giant mango ice cube. You can mix everything by hand or use a hand blender.

After 4 hours of freezing and re-mixing, let the sorbet freeze for 8 hours or until hard. This yields a little more than a quart of mango sorbet. Remember to keep it in a covered container while it is in the freezer.

Making Mango Sorbet without Ice Cream Maker by

Is sorbet healthier than ice cream?

Whenever you make anything from scratch, you have total control over the ingredients in your sorbet. My family loved this homemade mango sorbet. I did not add as much sugar in the recipe because the mangos were plenty sweet. Plus, my kids love all things lemon/lime so they liked it tangy.

No-Churn Mango Sorbet

Do you love mangoes as much as we love mangoes? Then this refreshing easy mango lime sorbet should be in your future. It’s super easy to make—no ice cream maker needed!

Mango sorbet with frozen mangos

One of the things I relish about being in Vietnam is eating all the tropical fruit. Fruit seems to be everywhere, beautifully displayed at open air markets, roadside stands, and fresh juice and smoothie street carts.

The range is astounding—from different kinds of lychees and durian to jackfruit and soursop. Vietnam is geographically long and varied in climate so many kinds of fruits may be grown, including familiar strawberries and avocados.

Within Vietnam’s broad range of fruity goodness, the mango consistently captivates me with its fragrance, silky flesh, and sweet-tangy flavor. It screams, “I’m tropical!”

Mango Sorbet scoop and serve the sorbet

Eating Mango as a Kid

When I was about five years old, my mom often mixed chopped mango and rice to get me to eat more. She’d sprinkle in a little fish sauce for a touch of umami depth—it’s not weird sounding if you consider pairing mango chutney with seafood.

Nowadays, I’ll make a green mango salad for a savory treat. I also enjoy mangoes for a refreshing sweet treat, either between meals or at the end of a meal.

Peak season fruit is highly prized by the Vietnamese (it’s the same for people of many other cultures), and we often gift one another fruit. Having lived in America for most of my life, I’ve adapted my tastes and have also figured out work-arounds to savor my favorite tropical fruit.

Mango Sorbet with Lime thaw the mango

Buy Frozen Mango for Sorbet

When excellent mangoes are not in season and I want to experience their refreshing verve, I buy frozen chunks and turn them into this vibrant sorbet.

One of the advantages of buying frozen fruit is that it’s harvested at ripeness and, in the case of mangoes, the brands I’ve used are not stringy. As a lifelong mango eater, there’s nothing more disappointing than eating stringy mango, which can have a dental floss effect in your mouth.

With frozen mango on hand, this sorbet is fast to make and, as an added bonus, it’s fat-free.

Easy No-Churn Sorbet

The lime zest and juice enliven the mango flavor. Before grating the lime zest, scrub the lime a bit to remove any wax. A fine rasp grater like a microplane is great for zesting the lime.

A food processor works best to make this kem xoài recipe. One of my recipe testers asked about using a blender, so I tried it and found that blending the mixture requires more liquid to puree the fruit. The result was great for a frozen margarita, but not ideal when I was aiming for a sorbet with strong flavor.

Dairy-Free Mango Sorbet

How to Serve This Sorbet

Serve this mango lime sorbet on its own or add a cookie (something coconut-y or gingery would be great). If you’re hosting a fancy multi-course meal, consider the sorbet as a palate cleanser between courses. The beauty of this sorbet recipe is you can make it whenever you want!

How to Make Mango Sorbet Without Any Fancy Equipment

No ice cream maker required. Just ripe mangos, sugar, water, lime juice, and your freezer.

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Making sorbet at home is one of those tasks that just seems out of reach for home cooks. I’m talking about the sweet, creamy sorbet that’s free of freezer burn and ice crystals and fools you into thinking it’s ice cream. Even if you buy the bulky, fancy equipment necessary to pull it off, there’s still a learning curve involved.

Enter our no-gear-necessary foolproof method. Start with 4 ripe mangos, the kind that practically cut themselves, scooping the flesh into a blender. Then, add 1 cup simple syrup, a sweetening agent that doubles as a liquid helper to get the blending going, along with 3 Tbsp. lime juice.

Once there’s not a mango chunk in sight, pour the puréed mixture into a freezer-safe vessel (I like loaf pans) and freeze for 30 minutes. After that brief chill, the mixture will show signs of early ice crystals. Break those up with a spoon or rubber spatula—this will get you that ultra-creamy texture you’re after. Then it’s back in the freezer for about 6 hours.

What you’re left with is the sorbet of your dreams—sweet, tangy, and totally perfect.

And that’s it—no herniated disks from trying to lift the ice cream maker from the bottom shelf. Just delicious sorbet all summer long.

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