Creamy Homemade Mango Sorbet

This refreshing mango sorbet brings tropical flavors to your kitchen without the need for an ice cream maker. The naturally sweet mango pairs beautifully with coconut cream for a dairy-free frozen treat that tastes like sunshine in a bowl.

I first made this sorbet during a heatwave last summer when my air conditioning broke. The vibrant mango flavor transported my family to a tropical paradise despite the sweltering temperatures in our home.

Ingredients

• Frozen mango chunks: Form the creamy base with their natural sweetness and smooth texture. Look for packages without ice crystals for best results.
• Vanilla bean: Adds complex aromatic notes that elevate the mango flavor. Fresh beans offer more pronounced flavor than extract.
• Coconut cream: Provides richness and helps create the silky texture. Choose full-fat versions from quality brands for best results.
• Maple syrup: Adds adjustable sweetness while complementing the tropical flavors. Grade A amber offers the perfect balance.

Step-by-Step Instructions

Prepare the Processor:

Add frozen mango chunks to your food processor bowl. If using vanilla bean, split it lengthwise and carefully scrape those tiny black seeds directly into the processor. For extract users, simply pour it over the frozen fruit.

Begin Processing:

Secure the lid firmly and start pulsing. The frozen mango will initially resist breaking down. Stop frequently during the first few minutes to break apart larger chunks with a spatula. This patience pays off as the mango gradually releases its structure.

Achieve Perfect Smoothness:

Continue processing until the mango transforms completely into a smooth consistency similar to soft serve ice cream. This typically takes 5-6 minutes of total processing time. The color will brighten and the texture will become uniformly creamy.

Add Creaminess and Sweetness:

Pour in the coconut cream and start with just 3 tablespoons of maple syrup. Process again until everything incorporates fully. Stop to taste and adjust sweetness according to your preference and the natural sweetness of your particular mangoes.

Serve or Freeze:

Enjoy immediately for a soft-serve consistency or transfer to a freezer-safe container and freeze for 2-3 hours if you prefer a firmer texture similar to traditional sorbet.

Pin it

The coconut cream is truly the secret ingredient here. I discovered its importance quite by accident when making this for my daughter's birthday. I had planned to use heavy cream but found myself out of dairy. The coconut cream not only saved the day but actually improved the recipe by adding a subtle tropical note that perfectly complements the mango.

Storing Your Sorbet

This mango sorbet will keep in the freezer for up to two weeks when stored in an airtight container. The texture may become firmer over time due to continued freezing. For best results, let it sit at room temperature for about 10 minutes before serving if it has been frozen solid. Press a piece of parchment paper directly onto the surface before putting the lid on to prevent ice crystals from forming.

Flavor Variations

The basic recipe provides an excellent foundation for creative adaptations. Try adding a tablespoon of fresh lime juice and a teaspoon of zest for a citrus kick that brightens the mango flavor. For a spicy twist, incorporate a pinch of cayenne or tajin seasoning which pairs surprisingly well with the sweet mango. You can also experiment with other frozen fruits mixed with the mango such as pineapple or strawberry for interesting flavor combinations.

Pin it

Serving Suggestions

Transform this simple sorbet into an elegant dessert by serving it in hollowed-out frozen mango or coconut shells. For a quick tropical parfait, layer the sorbet with toasted coconut flakes and crushed graham crackers. This also makes a refreshing palate cleanser between courses for dinner parties. For breakfast, try a small scoop atop overnight oats or Greek yogurt for a nutritious morning treat.

Frequently Asked Questions

→ Can I use fresh mango instead of frozen?

Fresh mango won't work directly in this method. You'll need to first freeze fresh, cubed mango for at least 8 hours until completely solid before proceeding with the recipe.

→ What can I substitute for coconut cream?

Heavy cream works well for a non-vegan option. For dairy-free alternatives, try cashew cream or full-fat oat cream, though the texture and flavor will vary slightly.

→ How long does this mango sorbet keep in the freezer?

This sorbet keeps well for up to 1 month in an airtight container. If it becomes too firm after extended freezing, let it sit at room temperature for 10-15 minutes before serving.

→ Can I use honey instead of maple syrup?

Yes, honey works as a substitute for maple syrup. Start with a smaller amount (about 2-3 tablespoons) as honey can taste sweeter than maple syrup, and adjust to taste.

→ Why does my sorbet get too hard when frozen longer?

Homemade sorbets without commercial stabilizers naturally freeze harder than store-bought versions. The coconut cream helps, but for best texture, either enjoy immediately after making or allow to soften slightly before serving if frozen solid.

→ Can I add other fruits to this sorbet?

Absolutely! Try replacing 1-2 cups of the mango with other frozen fruits like pineapple, strawberries, or peaches for creative flavor combinations while maintaining the smooth texture.