Refreshing Ginger, Lime, and Mango Sorbet Recipe

Mango Sorbet Recipe

Makes about 6 cups

When preparing a delectable Mango Sorbet Recipe, it’s essential to ensure that your mangoes are perfectly ripe, exuding the delightful flavors of the beach and sunshine. Avoid using underripe mangoes, as they can impart a chalky taste to the sorbet. In addition to the mangoes, this recipe incorporates ginger, lime juice, a touch of vodka, and a hint of salt, all of which contribute to the overall beach experience. For an extra refreshing and boozy kick, feel free to increase the amount of alcohol. While gin or tequila can be delightful alternatives, the true star of this sorbet is the vibrant mango flavor, evoking memories of warm nights in Montreal. Keep in mind that the preparation of your ice cream maker should be done a day in advance.


2/3 cup granulated sugar
1-inch piece fresh, peeled ginger, thinly sliced
4 cups chopped fresh, ripe mango (about 4 large mangoes)
1/4 cup fresh lime juice
2 tsp vodka
1/4 tsp salt
Mint leaves, for garnish


  1. Freeze the container of your ice cream maker for at least 24 hours before you plan to make this.
  2. In a small saucepan over high heat, stir the sugar and sliced ginger with 2/3 cup water. Bring to a boil, turn down the heat and stir until the sugar has completely dissolved. Let this syrup cool completely then strain it through a fine mesh sieve into a small bowl. Place the syrup in a blender then add the mango, lime juice, vodka and salt. Purée until very smooth. Strain through a fine mesh sieve into a large bowl. Pour the mango mixture into the container of your ice cream machine and let it churn until thick, about 30 minutes. Put it into a freezer-safe 6- or 8-cup container, or a 9×5×3- inch loaf pan (they don’t have to be cold), and freeze until firm. Serve with a sprig of mint.
  3. This will keep well in the freezer for up to 1 week—be sure to wrap it tightly in plastic if your container doesn’t have a lid.

Recipe by Renée Kohlman from All the Sweet Things, copyright © 2017 by Renée Kohlman.