Mango Sorbet Recipe

Pittman & Davis

Ice cream, sorbet, gelato, sherbet…is there a real difference between them or does the difference end with how you pronounce them? Well, not all frozen goodies are made and created equal.

  • Sorbet – is mainly made of water, fruits and sugar – it does not contain any dairy products.
  • Sherbet – is a fruit-based frozen treat that is very much like sorbet but contains a little bit of milk.
  • Ice cream – as per USDA requirement for the cold treat to be labeled as ice cream it must be sweet and contain 10 per cent milk fat that should be churned during freezing.
  • Gelato – translates to ice cream in Italian. The difference between a gelato and an ice cream is that gelato contains less milk fat and reduced air churned into it during freezing.
  • Granita – also called Italian ice and are made from puree of fruit mixed with sugar and water. Unlike sorbet though, Granita is smooth churned and scraped numerous times during the freezing process.

Next time you eat a frozen dessert you can now tell whether it is sorbet, sherbet, gelato or ice cream.

How to make Mango Sorbet

Prep Time: 25 mins

Ready In: 4 hours


4 Pittman & Davis Mangoes – peeled, seeded, and cubed

1 cup simple syrup

3 tablespoons fresh lime juice


  1. Using a food processor, puree the cubed mangos then pour in simple syrup and lime juice; puree until smooth.
  2. Put the mixture in an ice cream maker and freeze thoroughly.

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