Mango Sorbet Recipe

La sorbetière (ice cream maker) is up there with la yaourtière (yogurt maker) in the list of appliances that were hot Mother’s Day gifts in the seventies but ended up in said mother’s attic pronto.

And yet, when Maxence came home with my birthday present and it was a bulky box hiding a spaceship of a sorbetière, I could not have been happier: first of all, he got the idea from a conversation we had weeks ago during which I wasn’t even dropping hints — no, really — and this is the best sort of gift in my book.

David’s recipe involves mangoes, lime juice, and dark rum; I took the liberty of adding the zest of the lime, and may replace that with a bit of grated ginger next time.

Secondly, I always feel sheepish about filling the apartment with bakeware and utensils and all sorts of bowls and plates — although he matches me cubic inch for cubic inch with vintage computers and robots and video game consoles — yet there he was, not just condoning my acquiring a new appliance, but actually buying it for me. Lastly, and more to the point: an ice cream maker! for me! an ice cream maker for me to make my own ice cream!

To demonstrate the extent of my gratitude, I asked the gift-bearer to choose what we should prepare first and he said, as I knew he would, “Un sorbet mangue.”

Delighted to finally be able to use it, I opened my friend David Lebovitz‘s beauteous ice cream book, The Perfect Scoop, looked up his recipe for mango sorbet, and got to work.

The only difficult part to sorbet-making, I’m finding out, is to have the patience to wait until the bowl is cold enough*. After that, it’s just a bit of whizzing and churning, and voilà! In under thirty minutes, we got our creamy-cool, rich and smooth mango sorbet — precisely what was needed on this sweltering Sunday afternoon.

David’s recipe involves mangoes (that’s a surprise), lime juice (the ideal flavor booster for mango), and dark rum (alcohol improves the texture of sorbets); I took the liberty of adding the zest of the lime, since I was using an organic one, and next time I may replace that with a bit of grated ginger. This sorbet would make a fine ice cream sandwich, too, squooshed between two very ginger cookies.


* Most home-use ice cream makers require that you place the bowl in the freezer 24 hours in advance, so that the walls of the bowl, which are filled with a sort of liquid ice, accumulate enough cold to lower the temperature of your preparation as the blade churns it. My freezer is no spring chicken (and no birthday chicken, either) so I worried it might not run cold enough, but it worked fine.

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

Mango Sorbet Recipe

Prep Time: 10 minutes

Total Time: 3 hours

Makes about 1 liter (1 quart).

Mango Sorbet Recipe


  • 2 large ripe mangoes, pitted and peeled (see note) to yield about 800g (1 3/4 pounds) flesh
  • 130 grams (2/3 cup) sugar
  • 160 ml (2/3 cup) water
  • The zest from an organic lime, finely grated
  • The juice from half an organic lime, plus more to taste
  • A tablespoon dark rum, plus more to taste
  • A pinch of salt


  1. Pre-freeze the bowl of your ice cream maker if it is the sort of ice cream maker that needs to have its bowl pre-frozen.
  2. Combine all the ingredients in a large bowl, and use an immersion blender (I love that Claire calls it un mixeur girafe, a giraffe blender) to purée the mixture until completely smooth. (You have my permission to use a regular blender or a food processor.)
  3. Place the mango purée in the refrigerator for 2 hours or until well chilled, and stir again just before using. Taste, add a little more lime juice or rum if desired, then have your ice cream maker work its magic according to the manufacturer's instructions.


  • Adapted from The Perfect Scoop by David Lebovitz.
  • To pit and peel a mango without losing your mind or your thumb: slice through the fruit vertically on either side of its large flat pit using a sharp knife, and running it as close to the pit as you can. Score the flesh of each half in a crisscross pattern all the way to the skin, but without cutting through it. Flip each half inside out, slice off the cubes of flesh, and discard the skin. Use a knife to scrape the remaining flesh from around the pit.
Tagged: , ,
  • Magali

    For a twist, try adding fresh mint slivers to the sorbet. It really complements the mango flavour!

  • Quelle jolie couleur…
    On dirait 2 petits poussins!!!!

  • est

    nice and refreshing treat! perfect for the days of rain ahead…

  • Aaah… c’est mon sorbet préféré ! Je me damnerais pour une seule petite coupelle… Il ne me reste plus qu’à filer à mon épicerie thaï pour en ramener quelques délicieuses mangues bien mûres. Merci pour la recette ;)

  • B

    I’ve never thought of adding ginger to sorbet, but really, why not?
    I love good old fashion lime sorbet with a touch of vanilla. yum


  • That was timely! My ice cream maker bowl was in the freezer ready and I had some mangoes in need of using up. Couldn’t find a lime, but I have got ginger biscuits to go with it later on.


  • That book, The Perfect Scoop, is so clear: concise instructions and so many inspirational recipes. Coincidentally, I just put my Donvier thrift shop purchase to good use and made the Vanilla ice cream (with the custard base). We all sat back in amazement after the first bite . . .

  • cocoaloco

    Growing up in the South, my family made ice cream quite regularly. I still prefer the “old” way of making ice cream, using salt and ice to chill the canister, and I have 2 of those electric ice cream makers. We have an ice cream party every summer. This year, I made chocolate gelato and peach ice cream. My friend brought 2 homemade sorbets: mango and lemon. Almond pound cake and pecan shortbread cookies made it complete. I hope to have one more party before summer ends.

  • Ugh! As i just posted on another blog, this is reason #1000 on why I need an ice cream maker! I used to worry that if I bought one, it would never get used but everyone keeps posting such great ice cream and sorbet recipes!

  • This looks so refreshing Clotilde. I have the same ice cream maker as you, just the earlier discontinued version of it.

  • ann marie

    at a restaurant recently i had an amazing salad course….heirloom tomatoes and fresh mozzarella napolean topped with olive oil/lemon/basil ice cream drizzled with balsamic syrup… still dreaming of that dish.

  • Clotilde, I never liked mangoes all that much but for some reason I like mango ice creams, and this sorbet looks wonderful. Mango mochi balls are delicious, you should try making them with your sorbet inside! :)

    Ann marie, I’ve heard of basil ice cream but never even dreamed to use it in a caprese salad, how genius of them!

  • chrissie

    Summer after Summer I’ve been tempted by a sorbetière but never got round to actually making a purchase. What a thoughtful birthday present and, Clothilde, I completely agree the ‘best sort’, as it is not only food/kitchen-related but a gift that shows your partner has listened to and more importantly registered your wants and needs;)

    Did you know by the way that your blog gets a brief mention in July’s issue of Sainsbury’s Magazine? Page 50 if anyone is interested.

    Using the holidays to do some more cooking with my children – today we’ve made houmous, and a Carrot Cake (Rose Bakery’s recipe, also from the same issue of Sainsbury’s Mag).

  • gingerpale

    This might help someone with the mango prep — it works like a charm!

  • john

    It’s worth buying an extra freezer bowl, I think. That way you can make two different sorbets or ice creams for a big party, or to construct a bombe–a friend of mine made one of these with apricot sorbet surrounded by vanilla ice cream, so the result looked like a giant hard-cooked egg–without waiting 12-24 hours for the bowl to refreeze.

  • Jen

    I’ve always had a bit of trouble with getting the fruit out of the mango that way. I prefer to peel it with a vegetable peeler and then cut the fruit away from the core. Also works well if you want slices for presentation.

  • Fabulous! I just got an ice cream maker myself and have been atempting all sorts of flavors and throwing peril of a growing waistline to the wind! You must try a dulce de leche ice cream. It is just wonderful. has a great recipe you could tinker and experiment with.

  • i love mango’s and have been looking for a recipe to make mango sorbet. i can’t wait to try this one, sounds lovely. thanks for sharing. oh and i love your book i’ve got a list of recipe’s to try now.

  • If only I wasn’t so allergic to mangoes — this looks so tasty!

  • I love my ice cream maker. It helps me get through the long days of summer! ;)

  • N

    An aunt of mine likes to top her homemade mango sorbet with a honey-and-cinnamon creme anglaise. I follow her lead whenever I feel like decadence should be the order of the day—on Wednesdays, for example.

  • ann marie

    i am getting totally motivated to go get an ice cream maker….i had one growing up and when i was raising my kids and i used it a lot….one of my favorites to make was an old persian type …a vanilla, lemon, saffron custard with rosewater and pistachios.

    i have always wanted to make faloodeh….the rosewater ice with the thin noodle in it…you pour cherry syrup on one side and lemon juice on the other….does anyone know what kind of noodle that iis and how to prepare it?

  • Bonjour Clotilde,
    Serendipity…. newly installed in Bahrain, moved from France with my “sorbetière” (and a 40 foot container of other stuff), and desperately, desperately missing cooking. It’s the tail end of Mango season in india, and hence here, as the expat community is 50% plus indian. Having gorged myself on the best mango’s i’ve ever tasted, I’ll use the few leftovers asap.

  • Mango sorbet is my all time favorite frozen concoction. Congrats on getting an ice cream maker!

  • I may have to buy one of those. I used to have the old fashioned kind that used ice and rock salt around the cannester that had to be churned either by hand or with an electric mixer. My but it made good ice cream. My favorite was chocolate with crushed peppermint candy in it. I don’t think I could find the ice to do that here in France-thus, the need for the machine that you put in the freezer. Good idea.

  • rainey

    Oh, you’ll have such fun with that!

    Can I recommend this Nancy Silverton recipe: it’s fabulous and if you wanted something really decadent and dramatic you can pack a layer in a loaf pan, drop small balls of ganache and pack the rest of the ice cream around. You serve this in slices that reveal the hidden surprise.

    I also like it with a drizzle of chocolate espresso sauce (I just add a few spoons of espresso powder to a fudge sauce).

  • Prem

    Recipe for Falooda (traditional Indian dessert) (for ann marie)

    25ml agar agar powder
    10ml tookmaria/subja seeds (found in Indian grocer stores)
    rose syrup also found in indian grocers
    1litre milk
    vanilla icecream
    crushed cardomom seeds
    pistachio/almonds for garnishing

    Boil agar agar powder in 250ml water.You can tint this a pale pink with some food coloring or just add a little bit of rose syrup to it. Soak seeds in 250ml water. When agar agar water is boiled strain and let it set. After it has set – grate it.
    Take the milk and add sugar to taste. In each glass – long glasses or parfait glasses – add 1 to 2 tablespoons grated jelly about a teaspoon of the seeds. Top with the milk – a scoop of vanilla ice cream. Sprinkle lavishly with cardomom and crushed pistachio and or almonds. Drizzle a fine stream of rose syrup on the top.The syrup will mix with the milk and flavour it and give it a pale pink tint. Enjoy.

    Falooda is also known as Bombay crush and is served in some indian restaurants

  • Stefanie

    Chère Clotilde,

    Thank you for saving a childhood memory for me. I have recently discovered your blog, and through it the great wide world of food blogging where I spent an entire weekend roaming, oblivious to the outside world and – almost – to real food.
    The fava bean and mint frittata recipe (from your book) was the perfect means to the end of saving one of my childhood favourite foods: Simple pancakes with a filling of gingered carrots, glazed with dark sugar. I really love the combination of the smoky warm caramel-carrot taste with the sharp hint of ginger, cushioned by the eggy taste of the pancake.
    My mother would serve this combination to my little brother and me as a sort of nursery food when we were small, and I am fairly sure she only saw this combination as a means to an end – namely getting vegetables into her veggie-hating children by hiding them in rolled-up pancakes – but the taste has stayed with me. My friends here find this combination strange – to say the least – which I find unfair in a country (the Netherlands) boasting restaurants wholly devoted to serving pancakes only, with every imaginable topping (and some you wouldn”t dare to imagine*)!
    While this would not withhold me from cooking whatever I like to eat, I must concede that to successfully eat this dish without the contents spilling every which way – emmm, tricky, to say the least….. So discovering you recipe was a way to save the taste, while changing the form. I omitted the mint and the fava beans (although I shall try this the next time I see fava beans on our local organic market) and substituted them with small carrots still wearing their green hair (there are called ‛bospeen” in Dutch, translating as forest-carrot, a name I have always found quaint but charming) and some spring onions. I first caramelized a tablespoonful of brown sugar in the same amount of butter, adding the carrots, cut into nice little disks. After stirring to cover them with the caramel, I added the onions and the grated fresh ginger plus some homemade chicken stock. When this had reduced nicely and the carrots were tender, I proceeded with you recipe, filling the vegetable mixture in an over-proof dish and topping it with the egg mixture to which I had added percorino romano. We had it with a nice green crispy salad and even the live-in Dutchman liked it!

    Merci beaucoup!


    * Chunky peanut butter and Harissa

  • Helen

    When people say. ‘yes, an ice-cream maker is one of those things you use once and then leave at the back of the cupboard to rot’, I just stare at them in disbelief. It’s the same with breadmakers and juicers, apparently. What ARE they talking about? This is firmly on my dream list too!

  • Charlotte

    I have not had an icecream maker for a number of years and missed it indeed. I was shopping last week, found a new one on sale (50%!), so I bought it. Got home, put the bowl in the freezer, (washed it first of course), made the custard with the kids, but then had to wait for everything to chill until the next day! I made dark chocolate ice cream and nectarine sorbet. We had the inlaws over for dinner, we made grilled pizza, (you’ve got to try this if you haven’t already – our favorite crust is ciabatta dough rolled super thin), eating it as is came off the grill and then the ice cream/sorbet for dessert. Every bowl was scraped clean!

  • Wonderful! I just got an ice-cream maker, too, and have been on the lookout for some recipes. Happy churning!

  • i have fallen in love with david’s orange sour cream ice cream from “the perfect scoop!” how could i help it? i took his class on frozen treats and accompanying goodies when he was visiting here in dallas earlier this summer. what a delight!

  • It’s amazing the difference in quality you’ll find in sorbets. I love high quality palate cleansers, and then I’ll order a sorbet at an ice cream shop and it is garbage. I guess it has to do with the quality of the fruits.

  • Ann/brighidsdaughter

    Try the ginger! Chopped up candied ginger folded in after the sorbet is made & tucked back into the freezer to “ripen” (if you can wait) would be wonderful, I think. I’ve never done this with sorbet, but always chop a bit of candied ginger over mango chunks when I serve mangoes for dessert.

  • Oh! What a glorious gift! Just the other day, I announced to my gentleman friend that I definitely require an ice cream maker. He in turn replied that his belly does *not* need any such thing installed in my kitchen.

    : )

  • john

    Another way to deal with mangos: Cut off the portion of the mango that was connected to the tree stem. The slice should be large enough that you can stand the mango up on end. Now it isn’t going to slide away from you. Starting at the upper most tip, take a sharp paring knife and slice off strips of the skin. Rotate the mango as you peel it. Letting your knife follow the wide surface of the seed, cut the first large section off the mango. Roll the mango over on this new flat side. With your open hand, hold the mango steady while you cut the second large section off of the other side of the seed. Nibble the mango that remains around the edges of the seed.
    I find this to be a safer way to deal with these delicious but slippery fruit.

  • Kate

    Am I the only one who doesn’t have to freeze a bowl? (how lucky am I?) I do have to have a container of salt and a bag of ice (it goes in the machine around the bowl). It’s how we made ice cream in chemistry class, too. mmmmmmmmmmmmm. Ice cream. Too bad being pregnant has my body rejecting ice cream at the moment (how sad is that?!) oh, well. . . .only a few months to go…

  • Barbara

    For those of us who do not use alcohol for religious or ethical reasons, or for those who are recovering alcoholics, does anyone have a suggestion of a replacement for the rum in the mango sorbet recipe, since she says it makes a difference in the texture?

  • Joan

    Clotilde..welcome to the simply wondrous world of ice cream/sorbet/gelato etc making…lemon verbena from Rick Stein’s French Odyssey book was my latest …raspberry sorbet is also a favourite…the mango looks scrumptious

  • I have the exact same Ice cream maker (I bought it for myself as a Christmas pressie- Christmas being in Summer here). I keep mine permanently in the freezer in summer and find if you churn the ice-cream and then clean the tub really quickly as soon as it’s done you can re-use it in a matter of hours with no negative results. I can’t wait until mangoes are in season here to try your recipe.

  • charlie

    Making this now and the only change I made was switching out Brazilian cachaca for the rum. Thanks so much for the recipe. I’ve been meaning to buy Dave’s book and if this turns out I will!

  • Hum.., j’en rêve, et du sorbet et de la sorbetière!

  • RG

    When I was in an African drumming group a few years ago, we decided to do an African dinner to raise money. In cooking for it, we peeled and chopped lots of mangos, and I was appalled when they were then pureed and sugar added. If we were going to do that to the lovely fresh mangos, why hadn’t we just bought the cans?! sold in the Indian market and used for lassi. Our organizer looked at me shocked that there was such a thing.

    My mango sorbet trick, since I try not to use sugar: I take fresh mangos, peel and slice two big chunks away from the core, and then thinly slice (use a good paring knige) the big chunks. These will freeze on a cookie sheet or somesuch and melt in your mouth just as easily as the sorbet. you could flavor with lime/pepper/ginger before freezing I’m sure.

  • I now have to be dairy-free so mango sorbet laced with rum sounds like the perfect cure for my creamless summer days. Now I just need the ice cream maker! :) Karina

  • Fantastic Clotilde. I am riding the icecream wave at the moment and being African, mango has got to be fairly high on my top five list of fruits. I have just made some Raspberry and Lime (no icecream maker needed – the recipe is posted on my blog), and am putting my ic maker in the freezer NOW, so I can give your mango a try tomorrow. I am so glad I bought your book which is not only delicious, it has set me off on the food blogging trail. Thank you, thank you :)

  • Amy

    One of my favorite fruits! This looks perfect for a hot august day.

  • Oh, how I miss truly ripe mangos! Every time I tried here, they were the ones that had been harvested too early. So I buy frozen fruit now.
    When I was still living where I could get my hands on good mangos, I liked to cut them into a criss-cross pattern as you describe it, but then I used a large metal spoon to scrape out the cubes and meat. I felt that way I could do a faster and safer job than with a sharp knife (I held them skin-down on the counter so the spoon fit the contour of the fruit).

  • Sounds terrific. Our friend brought homemade vanilla-honey frozen yogurt yesterday, to go with his urban-foraged berry cobbler (!). I liked the yogurt because you could really taste the honey clearly, so it would be worth experimenting with different varietals.

    Michael Natkin

  • k maravilha este gelado,peço desculpa percebo inglês um pouco mas escrever é dificil..para mim…


  • YOur mango sorbet was amazing Clotilde, and the perfect dessert after a Cape Chicken Curry. Thanks

  • Sorbet is so delicious, but it’s also just so pretty. That color is amazing.

  • Mmm. My 3-year-old nephew and I recently started making ice cream with the ice cream maker his parents got for their wedding 7 years ago. (Found it in the garage — still had the Crate & Barrell receipt). Do you know a good recipe for Peach Ice Cream? My brother has happy childhood memories of grandpa making it. But we can’t find the recipe.

  • Prem

    Clotilde – I just received your book yesterday and it is so inspirational – I plan to make many meals from there – I find the recipes so simple and clear – the way i love to cook.
    I have already made the raspberry yogurt cake and the banana pecan muffins from the blog and both came out fabulous with many compliments. Thank you for your fabulous work.
    I am just dying to make your strawberry tartlets – we are approaching Spring in South Africa and there are lots of Strawberries – can the pastry be frozen if not using the whole amount?

  • Clotilde, you have to try peach ice cream… I am highly addicted to it this summer.


  • That is a perfect scoop for sure!

  • Nice recipe. My Christmas gift this year will definitely be a sorbet/ice cream maker – even if it means I buy it for myself! Your recipe sounds wonderfully light, and plays on the sourness of lime, the sweetness of lemon, and a little rum for good measure. Class!

  • yum…makes me think of Bertillon on Ile Saint Louis…Journal du Dimanche writes about the Ile, sorbet and my book Murder on the Ile Saint Louis — little sorbet involved

  • Cocoaloco and Kate – I’ve heard of those hand-cranked ice-and-salt machines. They are popular in the French Caribbeans, but in mainland France, the problem one would quickly encouter is that it is almost impossible to buy ice!

    Prem – Thanks for the falooda recipe, and yes, you can freeze the leftover pâte sablée if you don’t use it all.

    Barbara – You can just omit the alcohol if you prefer. It helps the sorbet stay a bit softer, since alcohol doesn’t freeze, but omitting it won’t hurt the flavor.

    Wendy – I’ve never made peach ice cream, but David’s book has recipes for both peach ice cream and peach frozen yogurt.

  • Sorbet is such a nice alternative to rich ice cream, especially in the warm days of summer. I have long been a fan of mango in particular – when you dig into a good mango sorbet it is almost like getting the better version of any delicious mango.
    Nice recipe!

  • Carly

    Sounds delicious! Mexican ice-creameries often sell sweet tropical fruit ices with a topping of a thin, very spicy sauce made with cayenne or something similar. That might be a nice variation with the mango.

  • Sharon Furman

    I have been a mango lover for years after developing a taste for them while living in Africa and the Caribbean. Now that I live in S. Fla. mangos are available nearly year round from South and Central America as well as a brief local crop. My biggest frustration with mangos was preparing them—-until I invested a small sum of money into a mango splitter made by OXO. Makes preparing mangos a breeze and preparing the mango sorbet a snap.

  • Katie Pepper

    Wow! Two days ago I was having a group of people over for a “goodbye” meal, and as I am in Broome (Northwest Western Australia) where mangoes grow beautifully, I remembered seeing this recipe and decided to go for it! Mangoes don’t ripen for another two months here, so I used my friend’s frozen supply from her deep-freeze, and I made about 3L of delicious orange coloured sorbet with flecks of grated ginger (yum!) and plenty of lime juice and zest. tastes fabulous and the best bit: plenty left over! The dinner was last night and I have already had an extra two servings today. Fantastic!

    I used loads less sugar (actually just loads more mangoes) and I didn’t have any rum so left it out.

    Thanks Clotilde!

  • This sounds wonderful. My husband is a mango freak and during summer our home is filled with raw and ripe mangoes as well as all manner of mango dessert. Despite the Indian prigin of mangoes, though, I tasted the best mango icecream ever in Rome, at a little gelateria right outside the Fontana di Trevi. Strange, huh?

    I was wondering though – do you need to add the sugar if the mangoes are nice and sweet – or is that only if they are a little bland?

  • Céline75

    I have given a try to this ice cream and the taste is very good (although my mangoes could have been riper…).
    Unfortunately, I am always faced with two problems :

    1) When the ice is just made, it is too soft to form scoops like in your photo.

    2) When I keep it in the freezer, it becomes rock-hard ! When I try to put it outside of the freezer some time before eating it, it starts melting on the edge and remains hard in the center…

    Do you have some magic tips to obtain an onctuous ice cream, which would be “scoopable” ?

    Many thanks in advance !

  • Céline – If the sorbet is too soft when freshly churned, it is perhaps because the quantity is too much for your ice cream machine to handle. You can try making a half-batch next time. Also, make sure you’ve placed the bowl of your ice cream machine at least 24 hours in advance to make sure it is as cold as possible.

    All sorbets tend to become very hard in the freezer (that’s because they are mostly water, with no fat to keep them smooth) so what I do is place the container *in the fridge* (not on the counter) 30 to 45 minutes before serving. That way it becomes softer throughout, without melting on the edges, and is easily scoopable.

    Hope that helps!

  • Céline75

    Thanks for the tip, it works well (I would have thought that putting it in the fridge would lead to the same result as on the counter, but slowlier, and this is not true).

  • Meghan Mathieson

    As fresh ripe mangos are hard to come by right now, I used frozen mango chunks to make this sorbet (not missing the irony of defrosting mango to then freeze it again using my ice cream maker!) and it turned out beautifully. I added a bit of vanilla as well as the rum and lime.

    • Thanks for reporting back! I feel compelled to note that according to food safety rules, it’s unsafe to thaw chunks of mango and freeze them again: you should never re-freeze a thawed food, unless you’ve cooked it in the intervening time. I’m just telling you for next time!

  • Fiona Lovett

    The easiest way to get the flesh from a mango is to use a wine glass or tumbler. Cut the cheeks from the fruit, then, starting at one end, push the fruit over the glass so the skin stays on the outside of the glass and the flesh goes inside. It is far easier than the criss-cross method.

  • sweety

    I love mangoes n i’d like to try anything with mangoes.

    <a href="“>Catering Services in Nanganallur

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.