Mango Lemon Sorbet Recipe
Mango Lemon Sorbet Recipe photo by Taste of Home

Mango Lemon Sorbet Recipe

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You'll love the sunny color and fruity flavor of this light dessert. If you can't find mangoes, substitute fresh peaches. To peal peaches, drop them into boiling water for a few seconds. Then you can easily slip the skins right off. —Test Kitchen
TOTAL TIME: Prep: 5 min. Process: 20 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Process: 20 min. + freezing
MAKES: 6 servings


  • 1/2 cup cold water
  • 3 cups chopped peeled mangoes (about 2 pounds)
  • 1 cup sugar
  • 2 tablespoons lemon juice

Nutritional Facts

1/2 cup: 184 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 48g carbohydrate (0g sugars, 2g fiber), trace protein


  1. In a blender, combine water and mangoes; cover and process until smooth. Add sugar and lemon juice; cover and process until sugar is dissolved, about 1 minute.
  2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a container; cover and freeze for 4 hours or until firm. Yield: 6 servings.
Originally published as Mango Lemon Sorbet in Light & Tasty June/July 2003, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 26, 2014

"This is such a delicious recipe! The mango makes it smooth and creamy - just perfect!"

Reviewed Jul. 14, 2010

"Very good and very easy. I made it with only a cup total of mango and peach because that's what I had on hand and it came out great."

Reviewed Jun. 18, 2010

"I used 2 cups mangos and 1 cup peaches, it was excellent and so easy!"

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