Mango Sorbet

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

The genius of this light, cleansing sorbet is in the type of mango. The big South American ones give an appley cleanliness, but for a wonderful toffee-like flavour, seek out Alphonso or Kesar. Cans of these mangoes lurk in Asian grocery stores and will forever spoil the shop-bought giants for you.


  • 3 fresh mangoes, peeled, stoned/pitted and cubed or 400 g/14 oz canned Alphonso or Kesar mango


  1. Place the cubed mango in a food processor and blend until smooth. Add the icing sugar and fresh lime juice and continue to blend for a further 20 seconds.
  2. Transfer the purée to an ice cream maker and churn according to the manufacturer’s instructions. Once churned and frozen, store in an airtight container in the freezer for up to 1 month.