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Easy Fresh Mango and Yuzu Sorbet Recipe

Easy Fresh Mango and Yuzu Sorbet Recipe

Fresh Mangos

Whether you’re hosting a summer gathering, seeking a palate cleanser between courses, or simply looking for something light and refreshing this summer, you have to try this Fresh Mango and Yuzu Sorbet recipe. Best of all, it’s easy to make at home, with or without an ice cream machine. Follow along as we guide you through the steps to make your new favorite summer dessert. 


  • 4 ripe mangoes, peeled, pitted, and cubed
  • 1/2 cup yuzu juice
  • 1 cup water
  • 1/4 cup agave syrup
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • Pinch of salt


1. Prepare the Simple Syrup

  • In a small saucepan, combine the water, granulated sugar, honey and agave. 
  • Heat over medium heat, stirring occasionally, until the sugar has dissolved. Be careful not to leave it on too long otherwise the sugar from the granulated sugar, honey and agave will begin to caramelize and could make your syrup bitter. 
  • Remove from heat and let it cool to room temperature. 

2. Blend the Mangoes

  • In a blender or food processor, combine the mango cubes, yuzu juice, lemon juice, and the cooled simple syrup. 
  • Blend until smooth. 
  • Add a pinch of salt and taste. If the mixture is too sour, add more honey, agave or sugar to balance.

3. Strain the Mixture

  • Strain your Mango and Yuzu mixture through a fine-mesh sieve. This will ensure a silkier sorbet. 

With an Ice Cream Machine:

4. Chill the Mixture

  • If using an ice cream machine, chill your Mango and Yuzu mixture. Pour the mixture into a container and chill in the refrigerator for at least 1 hour or until thoroughly cold. We recommend chilling overnight to ensure the best result. 

5. Churn the Sorbet

  • Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency, about 20 to 25 minutes. Chef’s note: With certain machines this process can be shorter or longer depending on your machine. A good way to tell if it’s done is by running a spoon through your sorbet and seeing if it holds its shape. It should also not feel icy or grainy. It should be thick but not too runny.

6. Freeze the Sorbet

  • Transfer the churned sorbet into an airtight container. Press a piece of plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming.  

Without an Ice Cream Machine:

4. Freeze the Mixture

  • Pour the mango and yuzu mixture into a shallow, airtight container.
  • Place the container in the freezer. 

5. Mix

  • After 45 minutes, check the sorbet. As it starts to freeze near the edges, use a fork or a whisk and stir the mixture vigorously, breaking up any ice crystals.
  • Return the container to the freezer. 
  • Continue checking the sorbet every 30 minutes, stirring vigorously each time. Repeat this process for about 2-3 hours, or until the sorbet is fully frozen and has a smooth, slushy consistency. 

For both:


  • Once the sorbet is completely frozen, scoop your fresh mango and yuzu sorbet into a bowl and garnish with more mangoes, your favorite fruit, or other toppings and enjoy! 

Pro Tips: 

  • Use the ripest mangoes you can find for the best flavor. They should be fragrant, slightly soft to the touch, and sweet.
  • Yuzu juice can be very acidic, so you should taste your Mango and Yuzu mixture before churning or freezing and adjust the sweetness by adding more honey, agave or sugar in small increments. 
  • The pinch of salt will help enhance the flavors. A good rule of thumb is to add a little and taste until you can taste all the ingredients and not the salt. 
  • If yuzu juice is difficult to find, substitute equal parts of lemon and lime juice. It will not taste the same but it will complement the freshness of the mangoes. 
  • The key to a smooth texture without an ice cream machine is to break up the ice crystals by stirring frequently as the mixture freezes. To ensure this, 30 minutes increments after the first 45 minutes is essential.  
  • Using a shallow container helps the mixture freeze more evenly and quickly. 
  • If the sorbet becomes too hard, let it sit at room temperature for a few minutes before scooping. 
  • If using an ice cream machine, freeze your bowl for at least 24 hours before churning.
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