New recipes

Fresh Fruit with Mango Sorbet recipe

Fresh Fruit with Mango Sorbet recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Mango desserts

A deliciously light and refreshing summer dessert that's quick and easy to make. Chilled fruit is served with mango sorbet and whipped cream.

2 people made this

IngredientsServes: 6

  • 500ml mango sorbet
  • 1 grapefruit, segments only
  • 1 tablespoon vanilla sugar
  • 250g fresh blackberries
  • 250g fresh blueberries
  • 250g fresh raspberries
  • 250g fresh strawberries
  • 300g seedless red grapes
  • whipped cream (optional)

MethodPrep:15min ›Extra time:1hr chilling › Ready in:1hr15min

  1. Rinse and drain the strawberries, raspberries, blackberries, grapes and blueberries.
  2. Place all the fruit into a large bowl. Sprinkle with vanilla sugar. Refrigerate for 1 hour.
  3. Just before serving, remove fruit from refrigerator and let sorbet sit at room temperature.
  4. Fill each glass with 2/3 fruit and 1/3 sorbet. Add a little whipped cream, if desired.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

11 Frosty, Fruity Sorbet Recipes

Ice cream is the classic choice for dessert in the summertime, yet it's not necessarily the best. You don't have to try too hard to sell me on the stuff, but, beyond being cold, ice cream doesn't have many of the attributes we tend to look for in a warm-weather dessert—it's rich and, obviously, laden with dairy. That overall heaviness means you might have to go easy on your main course to ensure you've got plenty of room afterward. But sorbet—now there's a sweet treat that was made for these sticky days and nights. Typically made with nothing more than fruit, sugar, acid (usually citrus juice), and a pinch of salt, sorbet's leanness and bright, tangy flavor leave little standing between you and refreshment.

Because it's so simple to make as long as you're using the right technique, sorbet is also readily customizable. Always start with the best fruit available, no matter what it is—strawberries, mangoes, watermelon, persimmons. If your sorbet is for adults only, adding a little alcohol, like Campari or tequila, can help keep it from becoming too icy (a happy coincidence if I ever heard of one). Here are 11 light and easy sorbet recipes that will cool your palate while keeping the spring in your step.

Mangonada Sorbet

An homage to Mexico's always refreshing and sometimes boozy mangonada (also called chamango), this sorbet is just what we crave on a hot summer day.

Some tips for acing this treat:

The secret to this sweet and savory scoop is chamoy, a sauce made of pickled fruits and chiles that is delicious on pretty much everything, but popular on fresh fruits, raw veggies, and grilled corn. Chamoy is commonly found in the condiment section of the grocery store, but if you can't track it down, we've provided an alternate recipe for a spicy strawberry swirl using Tajin. If you can't find Tajin in your grocery store, try out some chili powder or hot sauce and taste as you go!

One large Tommy Atkins mango (these are one of the most popular varieties in US grocery stores) should easily yield 1 cup puree, but if you're using a smaller variety like a Champagne Mango, go with 2 or 3.

If you'd like to prepare this sorbet without tequila, replace with equal parts water.

How to cut a mango

A mango has a large flat seed running down in the center of the fruit. The best way to cut a mango is to cut down either sides of the seed. You will end up with two mango cups and the fruit along the edges of the mango seed.

Next score the each mango half with a knife in a checkerboard pattern. You probably do the same thing with an avocado. Turn each mango half inside-out and the mango segments pop up. You then just cut the segments off from the skin.

You can also serve the mango blossoms to the kids so they can just bite the mango pieces off directly off the skin. This is by far, my kids’ favorite way to eat a mango!

How to make Mango Coconut Sorbet

This ice cream requires little to no preparation, and the best part is that it uses common pantry items like full fat coconut milk, honey, vanilla, and salt.

TIP: You can buy 1 lb bags of frozen mango at Trader Joe’s along with the other ingredients—it’s the perfect ice cream to make in a pinch.

20 Sweet, Savory, and Refreshing Mango Recipes

I grew up eating mango, but not really thinking of it as an ingredient. My dad sometimes made avocado-mango salad, but mostly I ate the tangy, stringy tropical fruit out of hand, carefully cutting off the sides and spooning out the flesh and (my favorite part) gnawing on the pit to get every last bite.

And don't get me wrong—that's still a pretty great way to eat mangoes. But since then, I've grown to realize that they have a world of uses in the kitchen. With their intense sweetness and melting texture, mangoes are especially well suited to blended drinks and creamy desserts, but can be right at home in savory dishes, too. Whether in a mezcal cocktail, a rich lassi, or a frosty sorbet, mango can lend any dish a refreshing and exotic touch.

Mains and Sides Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette

Grain salads are often dismissed as boring health foods, and, sadly, some of them are. But there's no reason they can't be delicious. This black rice salad is packed with summer flavors and colors and contrasting textures—avocado, mango, and orange segments make it sweet and creamy, while cilantro and red onion provide freshness and balance.

This simple, filling brunch dish is inspired by a type of porridge popular in the Caribbean. Naturally vegan, it's rich with coconut milk, while cardamom gives it spicy, floral notes and cubed mango lightens it up.

Guacamole With Jicama and Mango

Just because we love a simple, traditional guacamole doesn't mean we're strict purists. Avocado is a natural backdrop for all sorts of flavors and textures, and it pairs especially well with mango and crunchy jicama.

Avocado Toast With Mango, Chili Powder, and Mint

The tartness of mango is great for cutting through the richness of luscious avocado, but of course the acidity of the mango depends on how ripe it is. If you have super ripe mangoes, you may want to add a touch more lemon juice to this avocado toast construction to ameliorate some of the sweetness. Chili powder is a relatively common accent for mangoes, and it adds a bit of (necessary) heat, and the mint's herbal bitterness rounds out the full spectrum of flavors.

Fresh mango can be a little tart if it's not quite ripe, but throwing it on the grill caramelizes and brings out its natural sugars. The mix of charred and sweet flavors perfectly balances a spicy ancho chili syrup and smoky mezcal in this earthy cocktail.

Get the recipe for Jewel of Oaxaca »

Mango-Ginger Cocktail With Cilantro

If a slightly green mango can be a little too tangy, an overripe one might get cloyingly sweet. In this drink, the fruit's sugar is tamed with spicy ginger, tart lemon, and bright cilantro. You can use blanco tequila, but it's even better with reposado—we love the spirit's oaky flavor when paired with mango.

Vegan Kumquat Creamsicle Smoothie

The secret to making a creamy smoothie without using dairy is cashews. Here, they serve as a base for a vegan Creamsicle smoothie—a grown-up Orange Julius, if you will, where the oranges are replaced with puckeringly tart kumquats. The result is a complex citrus flavor that's offset by sweet frozen mango.

Get the recipe for Vegan Kumquat Creamsicle Smoothie »

Avocado, Mango, and Pineapple Smoothie

Avocados are another great option for adding creaminess to a dairy-free smoothie, which is why you may notice blended avocado concoctions on the drinks menu at Vietnamese restaurants. We like the subtle flavor of a plain avocado smoothie, but it also works wonders as a base for a tropical mango- and pineapple-infused drink.

Canned Kesar mango purée makes this mango lassi a year-round drink, rather than one you can only enjoy when mangoes are in season. A little bit of nutty palm sugar gives the lassi a lift, and a squeeze of fresh lime juice amplifies the acidity.

Easy Mango-Blackberry Smoothie

Smoothies are generally a quick route to a nutritious breakfast, but this three-ingredient version is particularly fast and easy—all you need is tangy kefir, ripe mango, and frozen blackberries.

A refreshing blend of tropical flavors, this simple green juice can both cool you off and mentally transport you to climes more pleasant than that of your currently sweltering city. The sweet-tart mix of pineapple, mango, and lime more than offsets the fresh spinach that makes this drink a nutritional powerhouse.

Desserts Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang)

This classic Thai dessert is as simple as it is addictive (that is, very). Glutinous sticky rice gets cooked and then doused with savory and sweet coconut milk, which it drinks up readily. Then the rice is served alongside slice of ripe mango, and the whole thing gets doused with sweetened coconut milk that's been thickened with a corn starch slurry.

Mango Lassi Frozen Yogurt

Real frozen yogurt bears almost no resemblance to the stuff you'll find at trendy chains—it's rich, tart, and absolutely delicious. Mango lassi served as the inspiration for this recipe, but we add lime juice and zest to perk it up. Try a sprinkle of cardamom, too, for extra sophistication.

Literally all you need to make this delightful and dairy-free mango sorbet is mango puree, sugar, lime juice, and salt. Mix it all together and chill it thoroughly, then give it a ride in the ice cream maker. When it's done, its texture will be rich and creamy enough to verge on ice cream territory.

Seedless and low on pulp, mangoes yield ultra-smooth purees that are perfect for making mousse. The flavor of the egg whites typically used to make mousse doesn't always play well with fruit, so this recipe ditches them. Instead, the pie's lightness comes from whipped cream, with gelatin added for stability.

Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango

Thai-style sweet coconut sticky rice, while delicious, is a pain to make at home using traditional methods. Here, we've simplified the process by replacing fussy, glutinous long-grain rice with a jasmine variety and incorporating a stovetop technique. The resulting texture is more like that of a Western rice pudding, but the flavors of coconut, Ataulfo mango, and fragrant pandan are pure Thai.

Lime Possets With Mint and Mango Fruit Salad

Usually eggs, gelatin, or starch is called for to thicken a pudding possets, however, are thickened with nothing but citrus juice. Using lime juice gives your possets a tropical brightness that pairs perfectly with a simple fruit salad of mango and mint.

Tropical Pineapple, Mango, and Coconut Fools

A classic British fool consists of stewed fruit combined with a creamy custard. Whipped cream fortified with Greek yogurt is a lighter alternative that makes it a great dessert for a hot summer day, especially when the fruit involved is a mix of fresh pineapple and mango.

Coconut Mango Upside Down Cake

Upside down cakes are most closely associated with pineapple, but that's hardly the only fruit that works in them. Drenched in butter and brown sugar, mango caramelizes beautifully when baked into an upside down cake.

This no-bake cake combines retro inspirations with modern flair. Mango, both diced and pureed, is incorporated into an Italian meringue enriched with mascarpone cheese. Cardamom and lime juice add a pleasant kick.

Related Video

I'm in full agreement with Hudson_Ferris on 04/07/09. Mix some fruit and go buy a pint of sorbet has no place here. That belongs on Martha Stewart, or Sandra Lee's Semi-HomeMade show.

Wonderful recipe by itself. I've made a couple of times now but with REAL mango sorbet. (I'm blessed with a commercial kitchen at my disposal at work) This is going to sound odd to most, but I added seeded minced jalapeno to the sorbet and it turned out to be out of this world. I use it on my seasonal menu in the a la carte kitchen often as a special! If you're brave, give it a try!

I hate to be picky but when I see a recipe title that says mango sorbet, I expect to find a recipe for mango sorbet . which is what I was looking for. Not to be told to go buy some mango sorbet.

Outstanding! Beautiful! Refreshing! Sophisticated for a Party! A "winner" of a recipe!

I've made this 2 times for dinner parties and each time there aren't any leftovers. I only do the compote part as a fruit salad, no sorbet. The wine really makes it stand out.

Light, very flavourful. Recommended

This is an excellent recipe for either dessert, or breakfast (without the sorbet). I made it for a brunch and it sure was a hit -- it's light, colorful and flavorful.

A very nice desert. It definitely benefits from marinating overnight. I used Sutter Home Chardonnay for the white wine. Light and delicious, but still decadent!

Recipe Summary

  • 1/2 cup water
  • 1/2 cup unsweetened coconut milk
  • 3/4 cup sugar
  • 4 cardamom pods, lightly crushed
  • 2 whole cloves
  • 1/2 teaspoon minced fresh ginger
  • 1/4 cup apricot jam
  • 2 large, ripe mangoes&mdashpeeled, pitted and chopped (2 cups)

In a medium saucepan, combine the water, unsweetened coconut milk, sugar, crushed cardamom pods, cloves and minced ginger and bring to a simmer over moderate heat simmer for 5 minutes. Remove from the heat and let cool for 25 minutes. Strain the mixture into a bowl and stir in the apricot jam.

Puree the chopped mango in a blender. Add the spiced coconut-milk mixture and blend thoroughly. Transfer the coconut-mango mixture to a bowl and refrigerate until chilled, about 1 hour.

Scrape the spiced coconut&ndashmango mixture into an ice cream maker and freeze according to the manufacturer's instructions. Keep the mango sorbet in the freezer until ready to serve.

Mango Sorbet

Sorbet is an extremely refreshing dessert, especially when it's made with only a few simple ingredients, including fresh fruit. This is the perfect treat on a hot summer day or as a follow-up dish to a spicy Asian meal. And if you aren't a mango fan, you can easily substitute fresh peaches, strawberries, or raspberries.

Preparation Time - Text Less than 30 minutes

Occasion Family Get-together

Recipe Course dessert, snack

Dietary Consideration egg-free, gluten-free, halal, healthy, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipment ice cream maker

Five Ingredients or Less Yes

Type of Dish dessert, frozen dessert, fruit


  • Special tools needed: Blender and ice cream maker
  • 2 ripe mangoes
  • 1 tablespoon pure maple syrup
  • Fresh mint , for garnish


Peel the mangoes using a vegetable peeler and discard the skin. Remove the mango seeds by carefully slicing the flesh off the sides of the seeds. A mango slicer can come in handy for this job.

Put the mango flesh in a blender along with the maple syrup and 1/4 cup water. Puree until smooth.

Pour the mixture into the ice cream maker and process according to the manufacturer's instructions.

Use an ice cream scoop to serve the finished sorbet into small bowls. Garnish with fresh mint leaves.

How To Make Fruit Sorbet With Your Juicer or Vitamix

I actually didn’t start making my own sorbet with my juicer until a few years ago. I never really thought that I could.

Good news is that it’s super easy, super simple, and pleases the whole family. I especially find it a great treat to have at night when winding down before bed, or to give kids as a healthy dessert.

There are two ways you can make fruit sorbets with your juicer.

1) With any frozen fruit
2) With any juice frozen into ice cubes the day before

Are you ready for the super simple recipe of a healthy juicer ice cream?

Step 1) The Ingredients: the fruit. Get some frozen fruit. Buy some at the supermarket or freeze some fresh (always the best) the day before you plan to make your sorbet. The best thing about this recipe- it’s easy to keep fresh frozen fruit in the freezer. If you always have a stock of frozen fruit, you can always make this ice cream in a flash. Using the whole fruit allows you to get all of the fiber into the sorbet.

Save some fresh fruit juice and pour it into ice cubes. Let it freeze.. This is more time consuming because you have to think ahead and save /freeze the juice. However, you can make much more unique concoctions and add in things like vanilla, sugar or honey if you want. Because juicing removes the fiber from the fruit, this creates a smoother and more water based texture.

It’s really just a personal preference on which you choose. I prefer the frozen fruit method because its easier.

Here's a video that shows you how. It's really easy and the same recipes and techniques apply. Instead of running them through your juicer, you would just blend on high using the tamper like the women demonstrates below.

If you don't have a Vitamix, then scroll down below to get recipes, topping ideas and see pictures of how I made peach dessert with my juicer.

My top five recipes for homemade fruit sorbet!

  • Strawberry Mango: Process about a cup of strawberries and a cup of mangos. Top with fresh slices or strawberries.
  • Plain Peach: Process 2 cups of peaches through the juicer. I’ve noticed that frozen peaches tend to have a bitterness to them when made into the sorbet. Topping it with honey or crystallized ginger is a nice accompaniment.
  • Pineapple: I love processing about 2 cups of frozen pineapple and topping it with my homemade chocolate sauce!
  • Plain Mango: Mango always turns out fantastic as a healthy treat. It has that great tropical taste and always has a good amount of sweetness.
  • Coconut: Oh yes you can! Freeze some fresh coconut, making sure all the brown shell is removed. Young thai coconut juice frozen into ice cubes works well too. Process through the juicer for a super treat. Mix in some vanilla for a different taste.

Toppings and other ideas….

  • Instead of having your ice cream in a bowl, try scooping it into an ice cream cone (great for kids)!
  • Put it in a glass ice cream bowl making layers of sorbet, yogurt and granola.
  • Try topping with coconut flakes, white or milk chocolate chips (yum on raspberry sorbet), dried fruit or fresh chopped nuts.
  • Make fruit syrups by processing fresh fruit (not frozen) through your juicer with the blank plate still in place immediately after making the sorbet. The fresh fruit processed through the juicer will make a sweet sauce. It works the best with berries, especially blueberries or raspberries.
  • Top yours with some homemade whipped cream and fresh fruit.

Making peach sorbet with your juicer

This peach version is so super simple if you have a gear jucier.

Prepare your juicer to homogenize. In these pictures I'm using a Champion Juicer.

If you have this juicer, you need to replace the juicing screen with the blank plate(so that it just pulverizes the fruit, picture below of the Champion Juicer blank plate).

I measured out about 2-3 cups of frozen peaches and processed it through the juicer.

It will produce a very fine sorbet! I added some honey and cranberries as a topping. Heavenly!!

Are you looking for a juicer that is able to make healthy frozen treats?

If you already have a gear juicer you probably know you can do this, and for those that are looking to get one with this function, here are the recommended juicers for making leathers, nut butters, ice creams and more:


  1. Vortigem

    I would like to encourage you to visit a site that has a lot of information on the subject that interests you.

  2. Meshura

    Bravo, what phrase..., a brilliant idea

  3. Kazirisar

    Excuse me for interfering, I wanted to express my opinion too.

  4. Read

    In my opinion it is obvious. I advise to you to try to look in

  5. Northclif

    What necessary words ... Great, a remarkable phrase

  6. Fearcher

    In my opinion, you are wrong. Let's discuss this. Email me at PM.

Write a message