The simplicity of this Mango Margarita Sorbet makes it a perfect hot-weather frozen dessert! With just 5 ingredients – fresh mangoes and lime juice, tequila, orange liqueur, and agave – it comes together so quickly with the help of your ice cream freezer.
“Simon went over to Jace and dropped the soup can into the cart. “So what was all that about?”
“I think,” Jace said, “that she asked if she could touch my mango.”
~~ Cassandra Clare, City of Fallen Angels
I have a love-hate affair with mangoes. First the good: Mangoes taste AMAZING! I love them in savory dishes like my Mexican-Style Steak and Arugula Salad with Avocado and Mango and Tropical Buddha Bowls with Plantains, Black Beans, and Mango Salsa, and in sweets as in Coconut Mango Custard with Candied Pepitas, and Tropical Tapioca Parfaits with Mango and Mascarpone.
Second: The good. The bad. The Ugly. I have yet to find a method that doesn’t make me scream and result in a mess. Usually, I try to pass the breaking down of mangoes to my helpful sous chef and husband. Haha. He doesn’t mind as he adores them!
Need help? See How to Cut a Mango.
Throughout the year (in the US), you should be able to find at least 1 variety of mango in your grocery store or produce market. Here in south Texas, we can almost always find 2 varieties year ’round. Yay!
My preference is for the smaller honey/ataulfo/champagne mango. When I shopped for the Mango Margarita Sorbet batch on photo day, they were all overripe. I don’t like breaking down mangoes to begin with, and overripe ones are even worse!
As you will see in my ingredients photo, I chose large green mangoes with just a bit of give when pressed. They are actually ripe. The color doesn’t change much as they ripen. The mangoes had a layer of green flesh that wasn’t really pretty but it didn’t affect the flavor. From the list of mango varieties on mango.org, I’m guessing they were “Kent” mangoes.
Mango Margarita Sorbet requires only a few ingredients: Mangos, limes, tequila or mezcal, orange liqueur, agave sweetener, and a bit of fine sea salt.
In this photo, all ingredients are ready to be blended in the processor. Note the green outer layer on the mango. It was perfectly ripe.
Any variety of mango will work in this recipe. You will want to taste the mango mix for sweetness and adjust if it doesn’t suit you. If your mangoes are a very sweet variety, or if they’re really ripe, you won’t need much agave. It’s best to start with less and add!
Health Benefits of Mangoes
Making Mango Margarita Sorbet
As seen in the photos above, I used green mangoes, and the green went through a little of the flesh. It didn’t bother me, but it is noticeable in the photos. If it bothers you, choose a different variety.
Once you’ve prepped the mango chunks, the sorbet comes together in a couple of minutes. Add everything to the bowl of a processor. Blend until super smooth. Pour into your ice cream freezer and press start.
I assume (although I haven’t tested) the sorbet freezes well. My Blood Orange Margarita Sorbet froze very well. Mango Margarita Sorbet has no water, and the texture is very smooth. I think it will keep well in the freezer. This is a small batch, though, so it may not be necessary. I’m cooking for 2, so most of my recipes feed 2-4.
When summer heat is getting you down, cool off with this delicious, dairy free frozen treat! Stay cool!
- 2 large mangos (about 2 cups) cut in chunks
- 1/4 cup fresh squeezed lime juice (3-4 limes)
- 1 tablespoon tequila (see notes)
- 1 teaspoon orange liqueur (see notes)
- 1/4 teaspoon fine sea salt
- Put all ingredients in a blender, puree until smooth.
- Chill completely (see notes).
- Freeze in ice cream maker, according to directions. It is a somewhat soft consistency, so for a scoopable (harder) freeze, stash in the freezer for a few hours before serving. My photos were taken immediately after the ice cream maker stopped.
If time is short, I will stick the mix into the freezer, but don't forget about it! I start with cold ingredients, and find it only takes a little while to get it cold.
I suggest tequila, but we have also used mezcal, and we love the hint of smoke.
I use Triple Sec for desserts as the quality isn't that important, and it's pretty inexpensive.
Calories are an approximation from MyFitnessPal.com and based on 3 servings.
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- Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
- Urban Trend Fruzen Ice Cream Scoop, White - Optimally Designed to Curl Perfect Ice Cream Scoops from Three Sides and Scrape the Bottom Edges of Pint-Sized Ice Cream Containers - Perfectly Balanced
- Ninja Blender/Food Processor
Amount Per Serving: Calories: 94