Pioneer Woman Best Mango Sorbet

Pioneer Woman best mango sorbet takes 4 hours 10 minutes and just frozen mango, agave syrup and lime juice to make a smooth, scoopable frozen dessert. This no-churn easy mango sorbet recipe fits Fourth of July cookouts, hot summer weeknights, barbecue sides and backyard parties.

Process the mango until it is completely smooth, scraping down the sides and bottom of the bowl as you go. Stop early and you get icy chunks instead of a creamy scoop.

Agave syrup is what keeps this sorbet scoopable, because its high fructose content lowers the freezing point and stops big ice crystals from forming. It also never waters down the mango the way plain simple syrup can, and a food processor replaces the ice cream maker.

Pioneer Woman Best Mango Sorbet

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

253

kcal

Frozen mango blends into a thick, creamy sorbet that you can scoop right away or firm up in the freezer. The lime keeps it bright and tangy, and fresh raspberries on top add a tart pop.

Ingredients

• 24 oz. frozen mango chunks (about 6 c.)
  

• 1/3 c. light agave syrup
  

• 3 tbsp. fresh lime juice
  

• 1 (6-oz.) container fresh raspberries (optional)
  

Directions

• Break up the mango: Add 24 oz. frozen mango chunks to a food processor and pulse until they are broken into very small pieces. This gives the blade an even start, so the mixture turns smooth instead of lumpy.
• Blend the sorbet: Add 1/3 cup light agave syrup and 3 tablespoons fresh lime juice to the food processor. Process for 2 to 3 minutes until smooth, stopping to scrape down the sides and bottom of the bowl.
• Serve or freeze: Enjoy the sorbet right away if you like it soft. For a firmer texture, transfer it to a loaf pan or freezer-safe container, cover it and freeze for 4 hours.
• Top and store: Scoop the sorbet into bowls and top with fresh raspberries if you like. Leftovers keep in the freezer for up to 1 month.

Tools for this recipe

• Cuisinart 14-cup food processor, OXO silicone spatula set, USA Pan 1-pound loaf pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a blender instead of a food processor?

A high-powered blender can work, but frozen mango is thick and tends to stall the blades. Add the agave and lime juice first and use the tamper or stop to stir often, so everything blends evenly.

How long does mango sorbet keep in the freezer?

It keeps for up to 1 month in a covered freezer-safe container. Let it sit on the counter for a few minutes before scooping, since it gets quite firm after a long freeze.

Can I make this sorbet ahead of time for a party?

Yes, freeze it in a loaf pan or covered container for at least 4 hours, or until it is as firm as you like. Then scoop it straight from the freezer when guests are ready.

What can I use instead of agave syrup?

Honey or maple syrup will sweeten it, though the flavor will change a little. Agave is what keeps the sorbet smooth and scoopable, so a different sweetener may freeze a bit harder.

Why is my mango sorbet icy instead of creamy?

The most common cause is not processing it long enough. Keep blending and scraping down the bowl for the full 2 to 3 minutes until no frozen bits are left, and the texture turns smooth.