A bright, refreshing sorbet made with frozen mango, fresh mint, and a hint of lime. It blends together in under 10 minutes in the Thermomix and is ready to serve straight away, making it ideal for last-minute desserts on warm summer days.
If you love fruity sorbets, try my raspberry mango sorbet and pineapple sorbet next. Both blend smoothly in the Thermomix and are perfect for warm weather desserts.
FEATURED REVIEW
OMG so easy to make and so delicious. I chopped up my home grown mangoes, overnight in the freezer and made the next day. Definitely will stay on my summer favourites list. Five stars from me.
CORRINE
Jump to:
Why You'll Love This Recipe
- The Thermomix chops and aerates the ingredients so you get a soft, creamy texture without the help of an ice cream maker.
- Ready to serve straight away.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Frozen mangoes - I buy frozen mango pieces from the supermarket for convenience. If you're freezing your own mango, cut the flesh into pieces no larger than 3cm and freeze them in a single layer so they don't clump together. This helps protect the blades and ensures the fruit blends evenly.
- Mint leaves - use fresh mint leaves for the best flavour.
- Lime juice - use fresh lime juice. Lemon juice can also be used.
- Egg white - a small amount of egg white aerates the mango, making the sorbet extra fluffy. It can be left out if you prefer, but the texture will be less light and slightly denser.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the frozen mango pieces and mint to the Thermomix bowl and blend for 30 seconds, gradually increasing the speed to speed 8.
- Scrape down the sides of the mixing bowl with a spatula, then blend again for 30-60 seconds/speed 8, until smooth and creamy. Use the Thermomix spatula through the lid to guide the mixture back down.
- Insert the butterfly whisk, then scrape down the sides of the mixing bowl. Add the lime juice and egg white.
- Blend for 30 seconds on speed 3. Scrape down the bowl and repeat.
Essential Tips For Blade Protection When Blending Frozen Mango
As mangoes freeze very hard, here are some tips to help protect your Thermomix blades:-
- Ensure the mango pieces are no bigger than 3cm.
- Make sure they are separated and not clumped together, as large frozen blocks can place extra strain on the blades.
- Start blending at a low speed and increase gradually during the first 20-30 seconds. This helps the blades grip safely and lowers mechanical stress.
Storage
Homemade sorbet is best served straight away. If frozen solid, allow it to soften slightly, then return it to the Thermomix and mix briefly until smooth again.
Common Questions
No, the egg white is optional and is only used to add extra lightness and a slightly creamier texture by incorporating more air into the sorbet. The sorbet will still work perfectly well without it, it will just be a little denser.
No, it's best to mix it in 2 batches, rather than doubling the ingredients, to keep the blending smooth and reduce strain on the blades.
📖 Recipe
Thermomix Mango Sorbet with Mint & Lime
Ingredients
- 500 g frozen mango pieces, max 3cm, separated - not clumped (see notes)
- 6-8 fresh mint leaves
- 1 tablespoon lime juice, about 1 lime
- 1 egg white
Instructions
- Add the frozen mango pieces and mint to the Thermomix bowl. Blend for 30 seconds, gradually increasing the speed to speed 8.
- Scrape down the sides of the mixing bowl, then blend again for 30-60 sec/speed 8, until smooth and creamy. Use the Thermomix spatula through the lid to guide the mixture back down.
- Insert the butterfly whisk, then scrape down the sides of the mixing bowl. Add the egg white and lime juice, and blend for 30 sec/speed 3. Scrape down the mixing bowl and mix again for 30 sec/speed 3.
- Serve immediately for a soft, scoopable sorbet, or freeze for 30-60 minutes to firm up before serving.
CJ says
OMG so easy to make and so delicious. I chopped up my home grown mangoes, overnight in the freezer and made the next day. Definitely will stay on my summer favourites list. Five stars from me.
Vicki says
So glad you enjoyed it! Vicki
Mel says
Ohhhhh yum! I added brown rice syrup to mine. So light and fluffy! Thanks for sharing this beautiful recipe!
Vicki says
So glad you enjoyed it Mel!
Bonski says
This was great! My mangoes were super ripe when i froze them so i didnt add honey. I also added a dollop of coconut yoghurt for extra creaminess.
Vicki says
Thank you for your lovely feedback, so glad you enjoyed it. I must try it with coconut yogurt next time.