Name: Mangonada Sorbet Recipe
Prep time: 15 min
Cook time: PT-496351H4M17S
Total time: 4 h 35 min
Cuisine: Mexican
Ingredients: 1 large, ripe mango; 1/3 cup granulated sugar; 1/4 cup water; 1/4 cup silver tequila; 1/4 cup fresh lime juice; Kosher salt, a pinch; 1/4 cup Chamoy (or strawberry jam as an alternative); 1 tsp Tajin seasoning, plus more for serving (optional)

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Introduction

This Mangonada Sorbet captures the vibrant flavors of ripe mango, tangy lime, and a hint of tequila, all swirled with spicy chamoy for a refreshing, zesty treat. It’s a perfect frozen dessert for warm days or anytime you want a tropical twist.

A white round bowl contains three golden yellow dumplings, each with a soft and smooth texture, arranged closely together. The dumplings are drizzled with a bright red sauce that pools slightly in some areas and has a glossy, thick appearance. Small specks of seasoning or spice are sprinkled over the dumplings and sauce, adding texture and color contrast. The bowl sits on a white marbled surface, enhancing the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large, ripe mango
1/3 cup granulated sugar

1/4 cup water
1/4 cup silver tequila

1/4 cup fresh lime juice
Kosher salt, a pinch

1/4 cup Chamoy, plus more for serving (or strawberry jam)
1 tsp Tajin seasoning, plus more for serving (optional)

Instructions

Step 1: The day before you plan to churn, freeze the bowl of your ice cream maker.

Step 2: Peel and slice the mango. In a food processor or blender, puree the mango until smooth. Measure out 1 cup of puree and transfer it to a large bowl. Add the sugar, water, tequila, lime juice, and a pinch of salt. Whisk until the sugar dissolves. Chill the mixture in the refrigerator for one hour, or in the freezer for 20 minutes, stirring every 5 minutes to prevent freezing.
Step 3: If using strawberry jam instead of chamoy, whisk together the jam and Tajin in a small bowl. Taste and add more Tajin if desired.
Step 4: Saturate a paper towel with tequila and rub it on the inside of your ice cream maker’s freezer bowl. This helps prevent the sorbet from freezing to the sides.

Step 5: Freeze the mango mixture according to your ice cream maker’s instructions until it reaches a soft-serve texture, about 20 minutes. Transfer spoonfuls of sorbet to a resealable container, alternating with tablespoonfuls of chamoy or the jam mixture. Use a butter knife to gently swirl the mixtures together.
Step 6: Cover and freeze until solid, about 4 hours. Serve topped with extra chamoy and/or Tajin if you like.

Tips & Variations

For a non-alcoholic version, simply omit the tequila and increase lime juice slightly for brightness.

Use ripe Ataulfo or honey mangoes for extra sweetness and smooth texture.
If you prefer less spice, reduce the amount of Tajin or skip it altogether.
Swirling the chamoy or jam gently helps keep distinct flavors without fully mixing them in.

Storage

Store your Mangonada Sorbet in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop.

How to Serve

In a white bowl, there are three soft, golden yellow dumplings arranged close together. Each dumpling is topped with a bright red sauce drizzled unevenly across the surface, adding a glossy texture and a pop of color. Small black and red seasoning flakes are sprinkled over the dumplings, giving a speckled effect. The edges of the dumplings appear slightly crispy and browned in places, contrasting with the smooth, soft centers. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without an ice cream maker?

Yes, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes to break up ice crystals until smooth, though the texture may be less creamy.

What is chamoy and where can I find it?

Chamoy is a Mexican condiment made from pickled fruit, chilies, and lime juice. You can find it in Latin grocery stores or online, often in the condiment or international aisle.