Mango Tango Sorbet!

by Mary Papoulias-Platis

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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!

Mango-Honey-Mint Sorbet
If you love mangoes, this is the perfect sorbet for you! The honey-mint combination brightens the sorbet without making it too sweet.
Recipe type: Dessert
Serves: 8
  • 1or 2 large oranges, finely grated - ½ teaspoon zest
  • Juice of the oranges, ½ cup
  • 4 cups chopped, peeled, very ripe mango(about 3 large)
  • ½ cup mild honey (like clover)
  • 2 teaspoons chopped fresh mint
  • ½ teaspoon salt
  1. Combine all ingredients with ½ 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.
The sorbet will keep frozen for up to a month.

Mango Tango!


© 2012 – 2021, 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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