Icy, fruity, sweet, busting with flavor … summer is begging for this Mango Sorbet. Made with luscious frozen mangoes and only a couple of other ingredients, this mango sorbet recipe is so full of intense mango flavor yet so simple, too. You don’t need an ice cream maker, either!

A glass dish with a large scoop of homemade mango sorbet. The background is marble.

Table of Contents

The Story Behind the Recipe

Mango Sorbet is super easy to make, which means minimal time in the kitchen and max time sunning yourself at the beach, hanging poolside with a book, basking in the glory of your garden … gosh, is it obvious I’m looking forward to summer?!

Sorbet had a moment a long time ago – like, decades – and let’s not get into how I’m old enough to remember it.

But it’s also kind of hung around since then, and for good reason – its refreshing smooth iciness, its pure fruit flavor, and its palate-cleansing goodness makes it a dessert time staple.

So I thought it was high time I shared a recipe for the perfect simple, simply luscious mango sorbet!

Mango sorbet ingredients

Mango Sorbet Ingredients

You can use all kinds of fruit for sorbet, but mangoes seem made for it. And the list of ingredients for sorbet is so magically simple! You have:

  • Mangoes, obviously. I start with the frozen cubes I find in the grocery store, but you can use fresh mangoes too.
  • Water
  • Sugar – feel free to sub in pure maple syrup (grade A would be best because it won’t have an overly maple flavor) or honey
  • Corn syrup – you don’t absolutely have to include this ingredient, but it helps keep the sorbet smooth and less icy
  • Sea salt – just a bit to round out the sweetness!

Adaptations & Variations

  • Mango sorbet with coconut milk: Substitute the water with full-fat coconut milk for a creamier sorbet that’s more like a sherbet.
  • Substitute grade A pure maple syrup or honey (if not vegan) for the granulated sugar if you’d like to use non-refined sugar.
  • Mango lime sorbet: Add a squeeze of lime for a touch of tart flavor.
A bowl with scoops of mango sorbet.

Why Corn Syrup in Mango Sorbet (And Can I Leave It Out?)

You might be wondering … why corn syrup?!

The science behind using corn syrup in sorbet is fascinating. Essentially, corn syrup is an invert sugar, broken down at the molecular level – which, when frozen into a dessert like sorbet, lends a silky smooth texture and helps keep the entire product from getting too icy. Serious Eats explains it at length in this post – I thought it was well worth the read.

Can you leave the corn syrup out? Yes. But your sorbet will be icier and not quite as smooth.

How to Make It

Okay! Ready to make this stuff? Great! Just grab your high-powered blender and throw all of your mango sorbet ingredients in.

Ingredients for mango sorbet in a blender

In a few seconds, you have gloriously smooth, utterly delicious mango sorbet.

Mango sorbet in a blender

Once it’s blended, you can enjoy it right then, or you can give it a rest in the freezer for a more solid version.

A white bowl filled with mango sorbet with gold spoons in the background.

Either way, I hope you try this refreshing Mango Sorbet soon and love it as much as we do!

A spoonful of mango sorbet

Happy summer!

How Long Will Mango Sorbet Last in the Freezer?

Mango sorbet lasts for up to 3 months. After that, it starts getting a bit icy and freezer burnt. Store it in an airtight container, and if you’re anything like me (forgetful), you’ll want to date and label it!

More Mango Recipes

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Mango Sorbet

Prep: 5 minutes
Total: 2 hours 5 minutes
Author: Kare
Yield: 6
Refreshing, bursting with fruit flavor, and unbelievably easy to make. This sorbet is sure to be your new summer staple.


  • 1 cup granulated sugar
  • 1 cup water
  • 2 pounds frozen mango chunks
  • 2 tablespoons light corn syrup*
  • 1/4 teaspoon fine-grain sea salt


  • In a blender, pulse the sugar and water together until the sugar has dissolved. Add your mangos, salt, and light corn syrup. Blend until smooth. 
  • If you intend to eat your sorbet immediately, then your sorbet is done and ready to enjoy. If you would like to save it for later, place it in a freezer-safe container with a lid and store until set and cold. Store in the freezer for up to 2 weeks.


* Corn syrup helps keep sorbet smooth and less icy. You can leave it out, but the texture won’t be quite as dreamy.
Cook time includes 2 hours in the freezer.

Substitution notes

You can substitute the 2 pounds of frozen mangos for 3 large mangos or about 4 cups of fresh diced mangos. It is important to note that if you do this, you will need to allow your sorbet to set in the freezer for a few hours before it is ready to enjoy.
You can substitute the sugar for honey or maple syrup. Just follow the same process as you do with the sugar.

Nutrition Facts

Serving: 1cup, Calories: 240kcal, Carbohydrates: 62g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Sodium: 105mg, Potassium: 255mg, Fiber: 2g, Sugar: 60g, Vitamin A: 1636IU, Vitamin C: 55mg, Calcium: 19mg, Iron: 0.3mg

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