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Mango sorbet


  • Cut the mango flesh away from the pip. Then put in a processor and squeeze the pip over the top.
  • Add the water, sugar, rum, lime juice and salt. Whiz up and taste.
  • Transfer the mixture to an ice cream machine and then freeze.  (As it is a sorbet, it should be slightly icier than ice cream.)
  • nb.  Don’t worry if you don’t have an ice cream machine, just put the mixture in a flat tray, freeze and mash up with a fork 2-3 times.
  • from “The Perfect Scoop” by David Lebovitz”



  • 1 kg fresh mangoes
  • 160 ml cold water
  • 130 gm white sugar
  • 1 tbsp dark rum
  • 4 tspn fresh lime juice
  • a pinch of salt


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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