Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mango-Honey-Mint Sorbet

Servings: 8

Here, honey replaces the sugar syrup that usually sweetens sorbet, lending it a deeper flavor. Be sure to purée the sorbet mixture until completely smooth for the best texture.


  • 1 or 2 large oranges, zest finely grated to yield 1/2 tsp. and squeezed to yield 1/2 cup juice


  • 4 cups chopped, peeled, very ripe mango (from about 3 large)


  • 1/2 cup mild honey (like clover)

  • 2 tsp. chopped fresh mint
  • 1/2 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 5
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 31
  • Fiber (g): 1
  • Protein (g): 1


  • Combine all of the ingredients with 1/2 cup water in a blender and purée until completely smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.


  • Serve immediately or transfer to an airtight container and freeze for a firmer texture. 

Make Ahead Tips

The sorbet will keep in the freezer for up to 1 month. If the texture becomes icy, melt the sorbet and refreeze it in the ice cream maker.


Rate or Review

Reviews (1 review)

  • Bubbasita | 09/16/2017

    Loved this sorbet when I made it the first time. Then I tried it with pineapple instead of mango - just as good, maybe even better!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial