There’s nothing quite like the first spoonful of homemade mango strawberry sorbet on a hot summer day. This refreshing frozen dessert combines the tropical sweetness of ripe mangoes with the bright tartness of fresh strawberries creating a flavor combo that’ll make your taste buds dance. The smooth creamy texture melts perfectly on your tongue while delivering intense fruit flavors that store-bought versions just can’t match. What makes this mango strawberry sorbet special is how simple it is to make – no fancy equipment needed and you probably have most ingredients already. Trust me this recipe will become your go-to summer dessert.
Why You’ll Love This Recipe
This easy mango strawberry sorbet solves the biggest problem with summer desserts – they’re usually too heavy or require hours of prep. Not this one. I remember the first time I made this for my kids’ birthday party and watched adults and children alike go back for seconds thirds and honestly some fourths. The beauty lies in its simplicity and how forgiving it is.
You can customize this homemade fruit sorbet based on what’s in season or your family’s preferences. Too tart? Add more mango. Want it sweeter? Bump up the sugar slightly. The best part is you control every ingredient so no artificial flavors or preservatives like those store versions.
This recipe works whether you’re entertaining guests or just want a healthy dessert option that won’t leave you feeling guilty. Let’s dive into what makes this frozen treat so special.
Ingredients
Main Ingredients
- 2 large ripe mangoes (about 2 cups diced) – Choose mangoes that give slightly when pressed. The ripeness directly impacts sweetness so don’t rush this. If you can’t find good fresh ones frozen mango chunks work too
- 2 cups fresh strawberries hulled – Look for bright red berries without dark spots. Frozen strawberries are fine but thaw them first and drain excess liquid
- 1/2 cup granulated sugar – This balances the natural tartness. You can substitute with honey or maple syrup but adjust quantities since they’re sweeter
- 1/4 cup fresh lime juice – Critical for preventing browning and adding brightness. Lemon juice works as substitute
- 1/4 cup water – Helps blend everything smoothly
Optional Add-ins
- 1 tablespoon lime zest – For extra citrus punch
- Pinch of salt – Enhances fruit flavors
- 1 tablespoon vodka – Keeps sorbet softer (adults only obviously)
For dietary restrictions you can use coconut sugar instead of regular sugar or stevia but taste as you go since sweetness levels vary.
How to Make Mango Strawberry Sorbet
Step 1: Prep Your Fruit
Peel and dice mangoes into chunks removing the pit completely. Hull strawberries and cut larger ones in half. If using frozen fruit make sure it’s completely thawed and drained.
Step 2: Blend the Base
Combine mangoes strawberries sugar lime juice and water in a blender or food processor. Blend until completely smooth – this takes about 2-3 minutes. The mixture should be vibrant orange-pink with no visible fruit chunks.
Step 3: Taste and Adjust
Here’s where experience matters. Taste your mixture and adjust sweetness or acidity. Remember flavors will be less intense when frozen so it should taste slightly sweeter than you want the final product.
Step 4: Chill the Mixture
Pour mixture into a container and refrigerate for at least 2 hours. This step is crucial – churning cold mixture gives better texture.
Step 5: Churn or Freeze
If you have an ice cream maker churn according to manufacturer instructions usually 20-25 minutes. Without a machine pour into a shallow dish and freeze stirring vigorously every 30 minutes for first 3 hours to break ice crystals.
Step 6: Final Freeze
Transfer to an airtight container and freeze for at least 4 hours before serving. The sorbet should be firm but scoopable.
Delicious Variations
Tropical Paradise: Add coconut milk and pineapple chunks for island vibes
Berry Mango Medley: Replace strawberries with mixed berries – blueberries raspberries and blackberries
Spiced Summer: Add a pinch of cardamom and ginger for warming spices
Mint Fresh: Blend in fresh mint leaves for cooling effect
Peach Mango Twist: Substitute peaches for strawberries when they’re in season
Boozy Adult Version: Add 2 tablespoons rum or coconut rum for grown-up treat
Frequently Asked Questions
How long does homemade mango strawberry sorbet last?
Store covered in freezer for up to 1 month. After that ice crystals form affecting texture. Let it soften slightly before scooping if it gets too hard.
Can I make this without an ice cream maker?
Absolutely. Use the freeze-and-stir method mentioned above. Takes more effort but results are nearly identical. Just stir every 30 minutes for first few hours.
What’s the best way to serve sorbet?
Let it sit at room temperature for 5-10 minutes before scooping. Serve in chilled bowls and garnish with fresh fruit or mint if desired.
Can I substitute the sugar?
Yes but quantities change. Honey needs less – start with 1/3 cup. Maple syrup works too. Artificial sweeteners work but may affect texture slightly.
Why is my sorbet too icy?
Usually means not enough sugar or fat content. Sugar prevents large ice crystals. Next time try adding a tablespoon of vodka or corn syrup.
Can this be made dairy-free?
This recipe is naturally dairy-free already. Just double-check any add-ins you use.
How do I know when mangoes are ripe enough?
They should give slightly when pressed near the stem end and smell sweet and fruity. Avoid ones with dark spots or wrinkled skin.
Perfect Summer Memories
Last summer I brought this mango strawberry sorbet to a neighborhood barbecue and watched it disappear faster than any store-bought dessert. The host’s grandmother who’s known for her critical palate asked for the recipe twice – once when tasting and again before leaving. That’s when I knew this recipe was special.
What I love most about this homemade fruit sorbet is how it brings people together. Kids love the bright colors and sweet taste while adults appreciate the natural ingredients and refreshing finish. It’s become my signature summer dessert because it never fails to impress while being surprisingly simple to make.
Try this easy sorbet recipe and make it your own. Add your favorite fruits experiment with spices or serve it alongside our Homemade Mango Sorbet for a tropical dessert bar. For chocolate lovers pair it with our rich Chocolate Sorbet for the ultimate frozen treat experience. Your summer dessert game will never be the same.
Mango Strawberry Sorbet Recipe
Equipment
- Blender or food processor
- Freezer-safe airtight container
- Ice cream maker (optional)
- Shallow dish (for no-churn method)
Ingredients
Main Ingredients:
- 2 large ripe mangoes about 2 cups diced
- 2 cups fresh strawberries hulled
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/4 cup water
Optional Add-ins:
- 1 tbsp lime zest
- Pinch of salt
- 1 tbsp vodka optional, for softer texture
Instructions
- Prep Fruit: Peel and dice mangoes, removing pits. Hull strawberries and halve large ones. Thaw and drain if using frozen fruit.
- Blend Base: In a blender or food processor, combine mangoes, strawberries, sugar, lime juice, and water. Blend until smooth (2–3 minutes).
- Taste & Adjust: Taste mixture and adjust sugar or lime to preference—it should taste slightly sweeter than desired since freezing dulls flavor.
- Chill: Pour into a container and refrigerate for at least 2 hours.
- Churn or Freeze:
- With ice cream maker: Churn according to instructions (about 20–25 minutes).
- No-churn method: Pour into shallow dish and freeze, stirring every 30 minutes for 3 hours.
- Final Freeze: Transfer to an airtight container and freeze 4+ hours before serving.