Mango and Ginger Sorbet

READY IN: 24hrs 30mins
Recipe by Lieutenant Ducky

I love Sorbet. It's great for getting rid of any old fruit that needs eating. So you can think of this recipe as a mold. What you need is a base syrup- the water and the sugar, a flavour- blended up fruit, lemon/lime juice, whatever. If you want you can also add a contrasting flavour, in this case, the ginger. You can use your imagination with this one, but as a base, you can't go wrong with mango and ginger- yum!

Top Review by Courtney Elizabeth

This was a wonderful, low-cal treat! I simply threw the mangos in the food processor, along with the syrup, after it cooled. I can't stand jasmine tea, so I used mint green tea instead and it was absolutely wonderful. The mint adds as nice, extra-cooling effect. Tons of flavor, none of the calories. Too bad it is November, because this would be a wonderful way to cool off in the summer. Thanks for sharing!

Ingredients Nutrition


  1. heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool.
  2. peel mangos and take the core out.
  3. blend with the rest of the ginger.
  4. strain the syrup and add to the mango. add the candied ginger here too. blend.
  5. pour into a container, cool, then freeze.
  6. when semi-solid, mash with a fork and refreeze.
  7. when fully frozen, blend, then freeze again for at least 2 hours before serving.
  8. keeps well for about 1 1/2 weeks.

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