Description

Mangonada Sorbet is a frozen twist on the popular Mexican street treat, blending ripe mango, lime juice, and chamoy with a swirl of Tajín spice. It’s smooth, refreshing, sweet, tangy, and a little spicy — everything you love about a mangonada in creamy sorbet form.

Ingredients

4 cups ripe mango (fresh or frozen)
1/2 cup water
1/3 cup granulated sugar (adjust to taste)
Juice of 2 limes
2 tbsp chamoy (plus more for serving)
1/2 tsp Tajín seasoning (plus more for garnish)
Pinch of salt

Optional for serving:

Extra chamoy
Tajín or chili powder
Mango chunks or mango popsicles
Tamarind candy sticks (like Tarugos)

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Instructions

Blend the base: In a blender or food processor, combine mango, water, sugar, lime juice, chamoy, Tajín, and salt. Blend until completely smooth.
Taste and adjust: Add more lime juice, sugar, or spice depending on your flavor preference.
Chill the mixture: Pour into a container and refrigerate for 1–2 hours until very cold.
Freeze the sorbet:
- With an ice cream maker: Pour into the machine and churn according to manufacturer instructions (usually 20–25 minutes).
- Without an ice cream maker: Pour into a freezer-safe dish and freeze for 3–4 hours, stirring every 30 minutes to break up ice crystals, until smooth and scoopable.

Serve it up: Scoop into cups or bowls, drizzle with extra chamoy, and sprinkle with Tajín. Add mango chunks or a tamarind stick if desired.

Notes

Frozen mango works great and keeps the sorbet extra smooth.
For a more intense color and flavor, add a splash of mango nectar or juice.

Want it boozy? Add a splash of tequila or mango liqueur before freezing