Mango Mint Sorbet Recipe

Okay, so I’m super excited about today’s post. For several reasons. But first, the one that benefits you most — Today I’m launching a giveaway for the National Mango Board’s new cookbook called “Fresh Flavorful Festive Mango Recipes Fit for a Fête.” Yes, that’s quite a mouthful, but trust me, you’re going to want a copy of this! It includes 50 recipes in five delicious categories: breakfast, appetizers, main courses, side dishes and desserts. All the mangoes!!

Mango Mint Sorbet Recipe

A second reason I’m excited about this is because I have a recipe featured in the book! Not this mango mint sorbet recipe that I’m bringing you today, but a delicious and delicate mango and crab salad recipe. It’s served over fresh tomatoes and dressed with a champagne vinaigrette. Yum, yum! Below is a snapshot of it from the book. I just love crab and mango and tomatoes all together. Quite heavenly.

Mango Mint Sorbet Recipe

So the third reason I’m excited about this blog post today is that I get to bring you a brand new recipe. I actually created this recipe a couple of months ago with the few left over mangoes I had from creating my crab salad recipe. I came up with this totally by accident. I found myself with both mangoes and mint syrup on hand so I was like, “I wonder if this will make a good sorbet.” And guess what, it did! The sweetness of the mango is complimented well by the earthiness of the mint. I don’t know that I’d ever imagined them together, but I’ve found that some of my most creative ideas come when I just use what I have on hand. Funny how that works, eh?

Mango Mint Sorbet Recipe

In all, this is the third sorbet recipe I include here on Culicurious. You may remember my strawberry and sparkling wine sorbet or my key lime and mango sorbet from last year. Those were both really tasty, and the mango/key lime version served as the inspiration for this recipe. I love sorbets because they’re super simple, and this one is really good with helping you use up some of that glut of summer mint that’s just growing like weeds at this point. I sometimes find my self wondering what I’m going to do with all that mint. Then I remember it’s great for cocktails, syrups, iced tea, flavored water and sorbets, just to name a few. Mint really is one of the most versatile herbs out there. I’m a big fan.

Mango Mint Sorbet Recipe

I’m going to keep it short and sweet today. Enter via the Rafflecopter widget below – the contest is live until 12:00am, Wednesday June 25th. As always, I have many opportunities for you to enter – see below along with contest rules and restrictions. Finally, I hope you’re all enjoying your summer so far. Try this mango mint sorbet recipe for your fourth of July party or any summer party you’ve got coming up. It’s sure to be a hit!

Mango Mint Sorbet Recipe

a Rafflecopter giveaway

Yield: 4 cups

Mango Mint Sorbet Recipe

This easy to make mango mint sorbet recipe is a perfectly refreshing summer treat!


  • 1 1/2 cups raw sugar
  • 1 1/2 cups water
  • 1 bunch mint, leaves removed from stems (rinse leaves) or 1 cup mint leaves
  • 4 cups chopped mango (about 3 large mangoes)
  • 1/4 cup lemon juice


  1. The day before you want to start this recipe or early the morning of: place your ice cream maker mixing bowl in the freezer. These need to freeze at least 8 hours before they can be used.
  2. Combine the sugar, water and mint leaves in a pot on the stovetop. Bring to a simmer and continue simmering for 5 minutes. Remove from heat and cool to room temperature with the mint in the syrup. Once cooled to room temperature, strain the mint from the syrup.
    1. This step can be done ahead of time, and the mint syrup can be stored in the refrigerator until ready to use.
    2. To quickly cool the mint syrup, transfer it to a metal bowl and place a sealed ziploc bag filled with ice in the syrup. This should cool it within 5 minutes.
  3. In the food processor, combine the mango with half a cup of the cooled mint syrup. Process until liquified.
  4. In a large mixing bowl, combine the mango mixture with the remaining syrup, and lemon juice. Whisk to throughly combine.
  5. Add mixture to a ice cream maker. Spin for 30 minutes until thick and slushy.
  6. Transfer to an air tight, freezable container. Set in the freezer for 4 hours for mixture to solidify. If left overnight in the freezer, soften for 30 minutes before scooping.
  7. Serve and enjoy!

Recipe based on my own Mango & Key Lime Sorbet Recipe.

Prep:30 min

Total:5 hour

Print Recipe

Disclosure: The National Mango Board paid me to develop a recipe for this cookbook. They also provided me a copy of the cookbook for personal use and one to giveaway to a reader. All opinions expressed are sincere and my own.