Mango Sorbet


100 Days of Real Food

Published by William Morrow Cookbooks

This image courtesy of Michelle Stoker

Sorbet is an extremely refreshing dessert, especially when it's made with only a few simple ingredients, including fresh fruit. This is the perfect treat on a hot summer day or as a follow-up dish to a spicy Asian meal. And if you aren't a mango fan, you can easily substitute fresh peaches, strawberries, or raspberries.

Makes4 servings

Preparation Time - TextLess than 30 minutes



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursedessert, snack

Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentice cream maker

Five Ingredients or LessYes


Taste and Texturefruity

Type of Dishdessert, frozen dessert, fruit


  • Special tools needed: Blender and ice cream maker
  • 2 ripe mangoes
  • 1 tablespoon pure maple syrup
  • Fresh mint, for garnish


  1. Peel the mangoes using a vegetable peeler and discard the skin. Remove the mango seeds by carefully slicing the flesh off the sides of the seeds. A mango slicer can come in handy for this job.

  2. Put the mango flesh in a blender along with the maple syrup and 1/4 cup water. Puree until smooth.

  3. Pour the mixture into the ice cream maker and process according to the manufacturer's instructions.

  4. Use an ice cream scoop to serve the finished sorbet into small bowls. Garnish with fresh mint leaves.


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