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    You are in: Home / Recipes / Mango Sherbet Recipe
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    Mango Sherbet

    1/1 Photo of Mango Sherbet

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    MarthaStewartWanabe's Note:

    I got this idea from a recipe for "Mango Soft Serve". I made many adjustments to the original recipe to create this smooth, creamy sherbet with great mango flavor and just the right amount of sweetness. This recipe calls for coconut milk, but heavy cream could be substituted if you prefer dairy. (Note: Cook Time includes time needed for the sherbet to freeze solid.)

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    Units: US | Metric


    1. 1
      Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
    2. 2
      Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
    3. 3
      Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
    4. 4
      With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

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    Nutritional Facts for Mango Sherbet

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 363.8
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 10.8 g
    Cholesterol 0.0 mg
    Sodium 11.1 mg
    Total Carbohydrate 67.4 g
    Dietary Fiber 3.3 g
    Sugars 62.9 g
    Protein 2.9 g

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