Craving a refreshing hit of the tropics? This super- simple creamy mango ginger sorbet is made with just 4 ingredients, and all you need is a blender!!

it’s mango season and we have sliced mangoes for breakfast almost every morning(along with our cottage cheese pancakescottage cheese pancakes!).

I do have an ice cream maker, and while I use it occasionally, it is much easier to just whip up a quick batch of this sorbet in the blender to freeze for an easy dessert.

4 ingredient Mango Ginger Sorbet

this is such a simple recipe I’m always surprised how it tastes SO CREAMY and so yummy!!!

what you need:

frozen mangoes. the best, orangest, sweetest ones you can find. If it’s mango season it’s much cheaper I’ve found to simply buy them fresh and freeze them yourself.

lemon juice. Always fresh, adds a nice zest. You can also use limes(I actually prefer the flavor of limes), if they are in season.

honey. To sweeten!

Ginger. I use freshly grated or frozen grated ginger to give this sweet sorbet a light zest and extra depth of flavor. It really doesn’t taste gingery!

corn syrup. This is a totally optional addition, but if you are making this ahead of time and freezing for a couple days the corn syrup will prevent the formation of ice crystals and keep the sorbet creamy, even when frozen.

How to Make Mango Sorbet

Juice your lemons, zest your ginger, and throw everything into a high powered blender, and voila! Your sorbet is ready.

If I buy frozen mango in a container, I like to store the sorbet right back in the same container in the freezer, and then simply scoop to serve!

if you don’t have a blender you can use a food processor fitted with the “s” blade attachment.

Let’s make it!!

Mango Ginger Sorbet

Estee

Creamy mango sorbet with a fresh ginger kick.

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Ingredients

4 cups about 600 g frozen mango chunks
¼ cup honey
4 tablespoons fresh lemon or lime juice
1-2 teaspoons finely grated fresh ginger start with 1 teaspoon and add more to taste
2 tablespoons corn syrup optional- if making ahead to help it not freeze icy

Instructions

Add the frozen mango, honey, lemon juice, ginger, and corn syrup to a high-powered blender or food processor.
Blend until thick and smooth, stopping to scrape down the sides as needed.
Enjoy immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2–4 hours for a firmer, scoopable sorbet.
If frozen overnight, let the sorbet sit at room temperature for 10–15 minutes before scooping.