Honey Mango Sorbet – No Churn Recipe
This Honey Mango Sorbet Recipe is incredibly simple and needs only 4 ingredients. All you need is ripe mangoes, limes, honey and water! It is a no churn recipe, meaning you don’t need an ice cream machine! It does help to have a food processor to make it super smooth and easy to scoop but this step is optional! As this recipe contains honey, it is not vegan however you can substitute maple syrup or agave syrup to veganize it.
How to tell if a mango is ripe?
This recipe uses mangoes that are ripe. Ripe mangoes are full of flavour and are juicy and are a little more rich in colour. There are a bunch of different types of mangoes that turn different colours when ripe. Because of this, I don’t usually rely on the colour of the skin when determining if the mango is ripe or not. I usually check by gently squeezing a mango. If it is very firm, it is under ripe. When the mango is over ripe is tends to be incredibly soft and you can easily pierce the skin. If the mango is a little soft, like a ripe peach, it should be ready. However, as mangoes are imported here in Ireland, it is easy to get a bruised mango that you misidentified as a ripe mango. You can also check by smelling the stem. If it smells like mango and is sweet, it should be ready. Under ripe mangoes usually have no smell.. If it smells a little like alcohol or acidic, it may be over ripe. For more information, you can check out this WikiHow; How To Tell If A Mango Is Ripe.
So how do I make this Honey Mango Sorbet from scratch?
This recipe is very simple, with some of the steps being optional. To begin, add the mango, lime zest and juice, honey and water to a blender, food processor or a tall jug if you are using a hand blender. Blend for 1-2 minutes until completely smooth. Pour into a cake tine, loaf tin or any freezer safe container. Freeze for 3-4 hours until solid.
The next steps are optional because at this stage, you could easily just serve the sorbet as is. However, if you’d like it softer and more scoopable you can follow these steps. Remove the sorbet from the freezer and allow to thaw for 10-20 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth. Transfer back into the container and freeze for another 30-60 minutes before serving.
Frequently Asked Questions
Absolutely! Replace the honey with maple syrup or agave syrup to make this vegan friendly.
No problem! Don’t add the lime zest and instead of lime juice, add more water.
No, this recipe does not contain dairy! Or any kind of gluten. It does however, contain honey which makes it unsuitable for vegans.
This mango sorbet can be kept in an airtight container in the freezer for 2-3 weeks before ice crystals start to form.
Looking for more Frozen Dessert Recipes? Check out my Frozen Desserts Category, here.
Honey Mango Sorbet – No Churn
Equipment
- 1 blender/food processor or jug and hand blender
- 1 8 inch cake tin or a loaf tin
Ingredients
- 400 grams chopped ripe mango fresh or frozen
- 40 grams honey
- 100 grams water
- 20 grams lime juice
- 1 zest of lime
Instructions
- Add all the ingredients to a blender, food processor or jug, if using a hand blender. Blend everything together until completely smooth.
- Pour into a 8 inch round cake tin, a loaf tin or any container of your choice.
- Freeze for 3-4 hours until solid.
Optional
- To make a scoopable sorbet, remove the sorbet from the freezer and allow to thaw for 10-20 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth.
- Transfer back into the container and freeze for another 30-60 minutes before serving.
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