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How to make a mango sorbet without an ice cream maker

  • Author: Tooting Mama
  • Prep Time: 30
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 1x
  • Category: dessert


Level: Easy



400g sugar

500mls water

5 Alphonso mangos, peeled and cut into cubes, discard the stones

3 chunks of stem ginger in syrup

1 tablespoon of ginger syrup

Juice of one lime


  1. Pour the sugar into a saucepan followed by the water. On a gentle heat bring to the boil allowing all the sugar to dissolve into the water. Lower the heat until you get a gentle simmer, and allow your syrup to bubble away for around five minutes. Turn off the heat and set aside to cool.
  2. Using a blender blitz the mangoes with the ginger, ginger syrup and lime.
  3. Pour your blitzed mango mess into a bowl.
  4. Now pour in your cooled down sugar syrup, and with a hand whisk gently whisk the mango to the sugar syrup. You’ll see the mango soak up the sugar and thicken into a bright orange gloop – that’s perfect, that’s what you want.
  5. Pour your mango and syrup mess into a container or loaf tin and pop it into the freezer.
  6. Each hour for the next three hours give your sorbet a stir, and allow it to freeze. It should be scoop-able.
  7. Enjoy your mango sorbet – serve in simple in a cone or with some fresh fruit such as a  scattering of raspberries. 


  • I’ve used Alphonso mangoes for this recipe, but other fresh Indian mangoes will work well too such as Kesar mangoes. 
  • You don’t need to use stem ginger, fresh ginger will work too, but reduce the quantity to around a 2 cm piece, peeled and add to the blender