Go Back

Mango Sorbet

Print Recipe
No ratings yet
Prep Time 5 mins
Chill Time 4 hrs
Total Time 4 hrs 5 mins
Yield 6 servings
Category Dessert
Cuisine American
Author Zestful Kitchen


Homemade Mango Sorbet that's lower in sugar, made with whole foods, and simple to make. Enjoy with your favorite toppings for a healthy dessert!


  • 2 (10-ounce) bags frozen mango chunks (5 cups)
  • ¼ cup honey
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons vodka, or other high-proof alcohol
  • 1 teaspoon pure vanilla extract


  • Line an 8½ × 4½-inch loaf pan with parchment paper, leaving a 2-inch overhang on both long sides; place in freezer.
  • Pulse frozen mango in bowl of a food processor until minced, about 15 (1-second) pulses.
    frozen mango pulsed into chunks in a food processor
  • In a small liquid measuring cup, combine honey, lemon juice, vodka, and vanilla.
    honey and lemon juice in a liquid measuring cup
  • Add honey mixture to mango and process until completely smooth; 4 minutes.
    mango sorbet in a food processor
  • Pour mango sorbet into chilled loaf pan, smooth top then fold parchment paper overhang over top of sorbet.
    mango sorbet in a parchment-lined loaf pan
  • Freeze sorbet until nearly solid but still scoopable, 4–6 hours. Alternatively, freeze until solid then, when ready to serve, remove sorbet from freezer and let sit at room temperature for 10 minutes until scoopable.


Mango sorbet will last up to 2 months in the freezer. 


Serving: 1/6 of recipeCalories: 123kcalCarbohydrates: 26gProtein: 1gSodium: 4mgFiber: 2gSugar: 24g
Keywords Mango Sorbet
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!