Mango Sorbet with Ginger and Thai Chili

by Mary on May 7, 2012

mango sorbet in a champagne glass with lime garnish

thai chili mango sorbet

Mango, lime juice, Thai chili, and ginger, plus a little sweetener. The ginger gives this sorbet a little sweetness and heat, and the slight tingle from the Thai chili helps the taste linger on the tongue. It’s a straightforward recipe, simple and good.

The recipe creation process, though, was a bit convoluted. I tried twice to make a no-sugar mango sorbet, reasoning that if I enjoy a plain ripe Ataulfo mango out of hand, why not as a sorbet? Try it that way if you are avoiding sugar, but if you do, I recommend that you use little to no lime in your recipe– the tart citrus increases the need for sugar. And don’t add a banana unless you are OK with a strong banana flavor in the sorbet. My family ate the unsweetened sorbets, but the reception was muted.

The third try was the charm: lime, sweetener, no banana. And no champagne- alcohol is one way to make a sorbet softer, but the taste didn’t work here.  Instead I used a pasteurized egg white to improve the texture and keep the sorbet from freezing too hard.

For sweetener, I added 1/4 cup of raw organic agave nectar. It was just right for my teen, a bit sweet for my husband. Since the ripeness and sweetness of your mangos will vary, I recommend you add your sweetener of choice a little at a time and taste until it’s right.

If you haven’t prepared mangoes before, see my post on how to cut a mango.


5.0 from 2 reviews
Mango Sorbet with Ginger and Thai Chili
A beautiful bright orange mango sorbet with a bit of spice from the ginger and Thai chili.
Serves: 2-3
  • 2 cups mango pulp (flesh of 3-4 Ataulfo mangoes)
  • 1 pasteurized egg white
  • 2 tsp. lime juice
  • 1 tsp. minced ginger
  • 1 small red Thai chili
  • ¼ cup organic agave nectar
  1. Cut mangoes and remove flesh (see my previous post The Best Mangoes for detailed instructions).
  2. Put all ingredients in a high-powered blender such as a Vitamix. Blend, starting at low power and increasing power to high, then highest, speed until the mixture is smooth.
  3. Chill mixture in refrigerator until thoroughly cold and then freeze in ice cream maker.
  4. Alternatively, freeze mixture in an ice cube tray, then blend cubes in a high-speed blender until smooth.
  5. Or freeze in a shallow glass baking dish, mixing and mashing with a fork every 45 minutes or so until frozen.


Here’s the second method, putting the mango puree in an ice cube tray in preparation for freezing it into cubes and blending the cubes in a high speed blender. The mango puree is very thick, so before you remove the cubes from the tray, give it a little time to soften or run some hot water on the underside.


pureed mango in stainless ice cube tray

pureed mango in ice cube tray

Enjoy! And let me know how you like it and what variations you made.


{ 8 comments… read them below or add one }

Reeni May 9, 2012 at 1:31 am

What wonderful flavors you combined here! Love the spicy twist!
Reeni recently posted..Greek FrittataMy Profile


mary May 9, 2012 at 2:10 am

Thanks! BTW love your frittata idea, seems like I always have the ingredients to pull together some kind of frittata and they are good!


TastefullyJulie May 9, 2012 at 12:37 pm

Yum! This looks so good. My friend had a couple mangos that she didn’t know what to do with. I’ll have to pass this on.

Don’t ya just hate the muted receptions?


mary May 9, 2012 at 8:41 pm

They were polite, they ate it, it just wasn’t a fave until I added sugar. Really I can’t complain about my guys.


Sarah May 9, 2012 at 3:54 pm

The Thai chili won me over. Looks really great!


msihua May 11, 2012 at 1:29 pm

Yum! This looks really good.. but it’s a bit cold.. NOooo it’s never too cold for sorbets!
msihua recently posted..South East Suburbs Local Thai – Shallot Thai, At Siam & Paradai Thai 2My Profile


Sanjeeta kk May 11, 2012 at 4:23 pm

Thanks for dropping by, Mary…good to find this lovely space in turn! The sorbet looks tempting…the flavors of ginger mixed with mango is something I need to try.
Sanjeeta kk recently posted..Recipes | Wholewheat Buns and Spinach Litti – A Healthy Treat from Rustic IndiaMy Profile


Hannah May 12, 2012 at 11:44 pm

Love these flavors! I’m all over the Thai spice and tropical fruit combination. A little heat does wonders to bring out the sweetness in a dessert.
Hannah recently posted..The Mother of All DaysMy Profile


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