Orange and mango sorbet

From Cookipedia

Lovely tangy sorbet with the mangoes adding a slightly complex note to the orange.

Orange and mango sorbet
Servings:Servings: 8 - Makes 600ml
Calories per serving:89
Ready in:3 hours 20 minutes
Prep. time:3 hours 20 minutes
Cook time:None
Recipe author:Chef
First published:2nd January 2013

Best recipe review

Worth the effort!


I prefer black treacle instead of hard to find molasses. Jerry


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the mango slices, pomegranate molasses, orange zest and flesh to a bowl and stir.
  2. Leave to stand for 1 hour
  3. Stir the orange juice into the bowl and refrigerate for at least 1 hour
  4. Add to a food processor and blend to a purée
  5. Pour the mixture into the mixing bowl of you ice-cream maker and follow the maker's instructions.
  6. As a rule, 35 to 45 minutes for a soft sorbet, 45 to 60 for a hard sorbet.


Use 4 tablespoons of lemon juice if no pomegranate molasses

Chef's note

I don't have a particularly sweet tooth and I think I would reduce the sugar by 50 grams next time.

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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