26 March 2025
Frozen Mango Sorbet Cups
RecipeShare Test Kitchen
Fresh mango halves filled with smooth, vibrant mango sorbet—naturally sweet, tropical and refreshing. An easy make-ahead frozen fruit dessert.
Prep time
30 mins
Cook time
mins
Total time
270 mins
Servings
8
Recipe Snapshot
Rating4.7
Chef's Tips
Use ripe, fragrant mangoes for the best flavour and natural sweetness.
Chill your piping bag before assembly to keep the sorbet firm.
For extra brightness, add a pinch of salt or a touch more lemon juice.
Tools Used
Knife(opens in a new tab)SpoonImmersion Blender(opens in a new tab)Ice Cream Maker(opens in a new tab)Mixing Bowl(opens in a new tab)
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Ingredients
Ingredients
USMetric
Mango Shells
Mango Sorbet
Instructions
Prepare the Mango Shells
- 1
Cut each mango in half along the pit.
- 2
Scoop out a little flesh and reserve for the sorbet.
- 3
Freeze the mango halves for 2 hours until firm.
Make the Mango Sorbet
- 1
Combine peeled mango, reserved flesh, simple syrup and lemon juice.
- 2
Blend until smooth using an immersion blender.
- 3
Refrigerate for 2 hours.
- 4
Blend again, then churn in an ice cream maker for 10–15 minutes.
- 5
Transfer to a cold bowl and freeze for another 2 hours.
Assembly
- 1
Fill a piping bag fitted with a Saint-Honoré tip with the sorbet.
- 2
Pipe attractively into each frozen mango shell.
- 3
Serve immediately or freeze until ready to enjoy.
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Learn More
Everything you want to know about this recipe.
Frozen Mango Sorbet Cups
Frozen Mango Sorbet Cups
These mango sorbet cups use frozen mango halves as the serving shell for a simple mango sorbet. The dessert stays dairy-free and relies on the fruit itself for most of its flavor.
Sorbet Base
Sorbet Base
The sorbet is made with mango, simple syrup, lemon juice, and reserved mango flesh from the shells. Lemon juice keeps the flavor from tasting flat, while the syrup helps the sorbet freeze more smoothly.
Frozen Mango Shells
Frozen Mango Shells
Freezing the mango halves before filling helps them hold the sorbet in place and keeps the dessert colder for longer. The reserved flesh also gets reused in the sorbet base.
Assembly and Serving
Assembly and Serving
Pipe or spoon the sorbet into the frozen mango halves and serve immediately, or hold them in the freezer until needed. A Saint-Honore tip can be used if you want a more defined finish.
Tips
Tips
- Use ripe mangoes with strong aroma
- Chill the piping bag before assembly
- Add a small pinch of salt or a little extra lemon juice if the fruit is very sweet
Nutrition Facts
Nutrition Facts
Serving Size: 1 filled mango half
Calories 1327%
% Reference Intake*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg
Sodium 3mg
Total Carbohydrates 33g13%
Dietary Fiber 2g
Sugars 29g32%
Protein 1g2%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
Community Reviews
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4.7
3 ratings
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Sam
· 9 May 2025Made this without an ice cream maker and it still turned out great—just blended twice as suggested.
Mikko
· 18 Apr 2025Super easy to prep ahead. The piping into the frozen mango shells makes it look neat.
Rhea
· 2 Apr 2025So refreshing! I served these for a barbecue and everyone loved the natural mango flavour.
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