• STEP 1

    Peel the mangoes with a vegetable peeler, cut as much of the flesh away from the stone as you can, put it in a food processor or blender.

  • STEP 2

    Add the sugar, lime juice and 200ml water. Blend for a few minutes, until the mango is very smooth and the sugar has dissolved – rub a little of the mixture between your fingers, if it still feels gritty, blend for a little longer. Pour into a container and put in the freezer for a few hours.

  • STEP 3

    Scrape the sorbet back into the blender (if it’s very solid, leave at room temperature for 5-10 mins first). Whizz until you have a slushy mixture, then pour back into the tin and freeze for another hour or so.

  • STEP 4

    Repeat step 3. Freeze until solid (another hour or two). Will keep covered in the freezer for three months.


Leave the sorbet at room temperature for 5-10 mins before scooping. Warm your ice cream scoop in hot water to make scooping a little easier.

Goes well with


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