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
👩🏻🍳 Tamara Talks - Recipe Inspiration
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, dehydrated mangoes, 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.
We love this Mango Margarita Sorbet so much, I decided to use it as the base for my boozy mangonada paletas - a fabulouse frozen summer treat of mango sorbet layered with homemade chamoy recipe and tajín.
🥭 About Mangoes
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.
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!
Yes. 1 serving of mango is equal to about 1 cup of flesh, and contains just 100 calories. It provide 100% of RDA vitamin C, 35% vitamin A, and 10% vitamin B6. You'll get 12% of the RDA of fiber, about 20% of your daily folate requirement, and 10% of your daily copper requirement.
So, YES, mangoes are healthy!
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
As seen in the photos below, 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.
- mangoes - Choose any variety, but they're easier to break down if they're not too ripe. Time saving tip - May grocery stores now carry fresh mango chunks.
- fresh squeezed lime juice
- tequila - You don't need a "top shelf tequila" for the sorbet.
- orange liqueur - There are many different orange liqueurs available. Some are inexpensive (triple sec), and some are expensive (Grand Marnier). Unless you keep one in your bar, I suggest going with triple sec or similar.
- agave nectar - The liquid sweetener is important because the sorbet isn't cooked. You can substitute honey or simple syrup, but you'll want to add it last, and adjust as needed.
- fine sea salt
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.
- Prep all ingredients, then add to the bowl of a food processor.
- Process until smooth and creamy. Taste for sweetness and adjust if necessary.
- Freeze the mango margarita sorbet according to the manufacturer's instructions on your freezer.
- If you're using a compressor type ice cream freezer, a well-chilled sorbet mix isn't necessary. If using a freezer bowl unit, the mix should be very cold to get it firmly frozen. I try to pre-chill my ingredients when I remember. If I don't, I will stick the mix into the freezer, but don't forget about it!
- 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.
- The sorbet freezes well because it has no water. Store in a double-walled container and press a layer of plastic wrap over top before sealing. It is the air coming in contact with the sorbet that creates ice crystals. 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!
Mango Margarita Sorbet
- Ice Cream Freezer Storage Container
- 2 large mangos - about 2 cups cut in chunks
- ¼ cup fresh squeezed lime juice - 3-4 limes
- 1 tablespoon tequila - see notes
- 1 teaspoon orange liqueur - see notes
- 1 tablespoon +/- agave nectar
- ¼ teaspoon fine sea salt
- Put all ingredients in a blender, puree until smooth.
- Chill completely if using a freezer bowl type ice cream freezer (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.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.