Mango Honey Sorbet

by Mary Papoulias-Platis

Post image for Mango Honey Sorbet

Just recently I had a big box of mangoes delivered to my home from the National Mango Board, and I recently posted a Mango-Raspberry Phyllo Triangles for dessert. When I  left for N.Y.C for my daughter’s graduation, I placed the mangoes in my refrigerator for when I return.  While I was reading the June issue of Fine Cooking Magazine this week, I discovered this mouth-watering recipe written by Ronne Day. This was a winner!  The mango and sweet honey combination made my tongue just want to sing. This is a recipe I will always keep and serve on warm summer nights.

Fresh Mangos

Let’s look at the Mango :

  • When it comes to your gut, you might want to grab a mango. The scientists at Texas A & M University found that mango, which contains a combination of polyphenols and fiber, was more effective than an equivalent amount of fiber powder in relieving constipation.
  • Each serving of mango is fat free, sodium free and cholesterol free.
  • Mangos contain over 20 different vitamins and minerals, helping to make them a superfood.
  • 3/4 cup of mango provides 50% of your daily vitamin C, 8% of your daily Vitamin A and 8% of your daily vitamin B6.
  • For more information take a look at the Mango Nutritional Board.


Mango Honey Sorbet

If you love mangoes, this is the perfect sorbet for you! The honey-mint combination brightens the sorbet without making it too sweet.
Course Dessert
Cuisine California Greek
Keyword dessert, mango, mint, sorbet
Servings 8
Author Ronne Day - Fine Cooking -June


  • 1 or 2 large oranges, finely grated, 1/2 teaspoon zest
  • Juice of the oranges, 1/2 cup
  • 4 cups a very ripe mango (about 3 large), peeled and chopped
  • 1/2 cup mild honey, clover or orange
  • 2 teaspoons chopped fresh mint
  • 1/2 teaspoon salt


  1. Combine all ingredients with 1/2 cup water in a blender and puree until completely smooth.
  2. Freeze in an ice cream maker according to manufacturer's instruction.
  3. Serve immediately.
  4. Or transfer to an airtight container and freeze for a firmer texture.

Recipe Notes

The sorbet will keep frozen for up to a month.

You may enjoy my phyllo triange with mango:

Raspberry- Mango Greek Phyllo Triangles




© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 2 comments… read them below or add one }

1 Ronne Day

Hi! Thanks so much for posting my recipe! I’m so happy to think that someone has enjoyed one of my dishes!

2 Mary Papoulias-Platis

I was happy to hear from you,Ronne. I added your name to my post, and linked to your blog, which is a wonderful source for new recipes.

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