Mangonada Sorbet is a frozen twist on the beloved Mexican street treat, blending ripe mangoes with tangy lime, spicy chamoy, and chili-lime seasoning (like Tajín) for a sweet, tart, and spicy flavor explosion. It’s refreshing, fruity, and bold—perfect for hot days or whenever you’re craving something vibrant and unique.
Why You’ll Love This Recipe
If you love mangonadas, you’ll adore this sorbet version. It delivers all the flavor of the original in a cool, scoopable form that’s easier to serve and share. The combination of sweet mango and zesty lime with the kick of chili and chamoy makes this sorbet incredibly flavorful and refreshing. Plus, it’s dairy-free, easy to make at home, and way more exciting than your average fruit sorbet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe mangoes (fresh or frozen)
- Fresh lime juice
- Granulated sugar or agave syrup
- Water
- Chamoy
- Tajín or other chili-lime seasoning
- Salt (optional, enhances flavor)
Directions
- Make the mango base: In a blender, combine mangoes, lime juice, sugar (or agave), water, and a pinch of salt. Blend until smooth. Taste and adjust sweetness or lime to your preference.
- Chill the mixture: Transfer the mango puree to a container and chill in the refrigerator for 1–2 hours (or until very cold).
- Churn into sorbet: Pour the chilled mango mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
- Layer with chamoy and Tajín: As you transfer the churned sorbet into a freezer-safe container, swirl in chamoy and sprinkle Tajín in layers for that signature mangonada flavor.
- Freeze until firm: Cover and freeze for at least 4 hours or until scoopable.
- Serve: Scoop into cups or cones, and top with extra chamoy and Tajín before serving, if desired.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Chill time: 1–2 hours
Churn time: 20–30 minutes
Freeze time: 4 hours
Total time: About 6 hours (mostly inactive)
Variations
- Spicy mango sorbet: Blend in a bit of fresh chili or cayenne for extra heat.
- Boozy version: Add a splash of tequila or mezcal for an adult-friendly twist.
- Pineapple-mango blend: Mix mango with pineapple for a tropical variation.
- No-churn version: Freeze the blended mango mix in ice cube trays, then re-blend to a sorbet texture.
- Creamy version: Add a bit of coconut milk for a mango-chile sherbet-style dessert.
Storage/reheating
Store Mangonada Sorbet in an airtight, freezer-safe container for up to 2 weeks. For best texture, let it sit at room temperature for 5–10 minutes before scooping. No reheating is required.
FAQs
Can I use frozen mango?
Yes! Just thaw it slightly before blending to ensure a smooth puree.
What is chamoy?
Chamoy is a tangy, sweet, and spicy Mexican condiment made from pickled fruit, chili, and lime—used in snacks and drinks.
What’s the best chili-lime seasoning?
Tajín is the most popular brand, but any chili-lime blend works well.
Do I need an ice cream maker?
It helps, but you can freeze the puree in ice cube trays and re-blend it in a high-speed blender for a no-churn option.
Can I make this less spicy?
Of course—use less Tajín or skip the chamoy for a more mango-forward flavor.
How do I make it sweeter or tarter?
Adjust the sugar and lime juice after blending, before chilling and churning.
Is this dessert vegan?
Yes, this sorbet is naturally vegan and dairy-free.
What type of mango is best?
Ataulfo (honey mango) or Kent mangoes are sweet and smooth—ideal for sorbet.
Can I add toppings?
Definitely! Extra chamoy, Tajín, fresh mango cubes, or even tamarind candies make great toppings.
What do I serve it with?
Enjoy it solo, or pair it with chili-lime popcorn, paletas, or grilled fruit for a summer dessert spread.
Conclusion
Mangonada Sorbet is a fiery-sweet frozen treat that’s bursting with flavor and personality. It’s bold, refreshing, and totally crave-worthy—bringing the excitement of Mexican street food right into your kitchen. Whether you’re serving it at a summer party or just cooling off on a hot day, this sorbet is a tropical, spicy-sweet escape in every scoop.
PrintMangonada Sorbet
Mangonada Sorbet is a frozen version of the beloved Mexican street treat, bursting with sweet mango flavor and swirled with tangy chamoy and chili-lime Tajín. It’s refreshing, bold, and packed with tropical flavor and a little kick. Serve it in a cup or cone, or layer it with extra chamoy for a stunning mango treat!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No Bake/No Cook
- Cuisine: Mexican
Ingredients
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4 cups frozen mango chunks (about 1 lb)
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1/2 cup mango juice or orange juice
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1/4 cup lime juice (about 2 limes)
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1/3 cup sugar (adjust to taste)
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2 tbsp chamoy, plus more for drizzling
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1 tsp Tajín seasoning, plus more for topping
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Pinch of salt
Instructions
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Blend the Sorbet:
In a high-powered blender or food processor, combine frozen mango, mango (or orange) juice, lime juice, sugar, chamoy, Tajín, and a pinch of salt. Blend until smooth, scraping down the sides as needed. Add more juice if needed to get a smooth texture. -
Taste and Adjust:
Taste and adjust sweetness, lime, or chamoy to your preference. -
Freeze:
Transfer the sorbet to a freezer-safe container. Drizzle extra chamoy in layers as you pour in the mixture for a marbled effect. Freeze for 4–6 hours or until firm. -
Serve:
Scoop into cups or cones, and sprinkle with more Tajín. Optionally drizzle more chamoy over the top before serving.
Notes
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You can use fresh mango instead of frozen—just freeze it ahead of time for the best texture.
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Store in the freezer for up to 1 month in an airtight container.
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Want it spicier? Add a little more Tajín or a dash of hot sauce before blending.