All-Fruit Mango Sorbet

Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending[). Use really ripe fruit, which is naturally sweeter. Add a drizzle of honey if your sweet tooth needs a little something extra (though it will also add a few extra calories).]

Total Time:
8 hr 10 min
5 min
8 hr
5 min

4 servings (makes about 3 cups)

  • 2 very ripe mangoes (2 to 2 1/2 pounds total)
  • 2 tablespoons unsweetened coconut flakes
  • 1 small lime, quartered
  • Honey for drizzling, optional
  • Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight.

  • Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.

  • Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

Freeze the mango sorbet in an airtight container for up to 2 weeks. Before serving, let sit at room temperature for a few minutes to soften slightly and make scooping easier.

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