Reviewed: Aug. 23, 2009

This was delicious, but I had 3 mangos on hand and feel it could have used another. So, 2 would not have been enough. Plus, it takes a lot longer to freeze than the recipe states. But definitely worth it!!

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marahlf

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Reviewed: Jul. 26, 2009

This is the best sorbet I've ever eaten. I make it at least 3 times a month. I get fresh mangos from our tree, cleam them and freeze for use during the winter months. I also add a teaspoon of vanilla and use one whole can of evaporated milk in place of the cream.

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snappsie

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Reviewed: Jun. 27, 2009

This was a good ice cream but it becomes somewhat icy once you've stored it in the freezer. I'd recommend eating this as a soft serve, but that's just my preference. I'm more partial to custard type ice creams. I did make this in my ice cream maker too, and it took maybe 15 minutes. Quick and easy recipe.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: May 12, 2009

Simple and delicious.

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MIRIAM001

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Reviewed: Apr. 11, 2009

This is amazing! I've never made ice cream before so I was a little nervous about trying this recipe. I was afraid it would come out icy but it wasn't - it was very creamy and delicious! I am giving it 4 stars in place of 5 because it needed 1 tsp vanilla extract since otherwise the cream flavour was too strong. Overall this is a wonderful recipe!

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Valentine de Villefort

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I made this exactly as stated. - The mango added little bits to the texture and was not smooth at all. The mixture was very liquidy and took a day to solidify. When I took it out - it was too solid to serve so i placed it back into my blender and needed to add some more liquid - so I added a bit of orange juice to get the sorbet moving around the blender. I let it blend a while to smooth out the texture, but the mango bits remained. This was OK but I won't make this again. I prefer the "5 minute ice cream" from this site which is so versatile.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 11, 2008

In my world, recipes are usually only guidlines, born out of availability and taste preferences. This was fabulous. I only had 1 mango and no cream. I used my unflavored yogurt and 1/3 C. sugar and only 4 ice cubes. I like a little cardomon with mangos and had just a few pecans,(not enough to use in anything else)so I chopped and added them as well. Tasted great when it when into the freezer. Can't wait till dessert!

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tkj161

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Reviewed: Jul. 6, 2008

This was the PERFECT light dessert after a heavy steak and potatoes dinner my boyfriend and I made for his parents. Like others have said, it did take a LOT longer than the recipe specified to freeze--even after nearly six hours, it was still quite soft-serve--but provided you plan ahead of time for this, it'll turn out great. We served it in fluted dessert dishes with two of those little Pirouette cookies stuck in each bowl--tasty and elegant! I bet it would be good with many other fruits, too.

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CookieBurglar

Cooking Level: Intermediate

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Reviewed: May 7, 2008

Fabulous! I made this for my husband and a guest, and it knocked their socks off. I would recommend a little salt to balance the sweet, otherwise the recipe is perfect as is. Keep the serving size small, as this is rich. I also cut the corner off the freezer bag, and squeezed the sorbet into a dish rather than scooping, and made for a nice presentation.

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LEXY1

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Reviewed: Aug. 26, 2007

Never pay $5 again for the fancy packaged sorbet - try this fresh and refreshing recipe. Easy to make and ready within the hour. I layered this with vanilla ice cream using a gingersnap crust. A perfect summer treat.

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ckkimmey

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Reviewed: Jun. 26, 2007

Delightful. I couldn't quite get the consistancy but I had alot of people coming in an trying to get a taste of it before it was done, that is probably why.

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Sarah

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Reviewed: Jun. 24, 2007

Very good flavor. I don't have an ice cream maker, so I followed the directions as stated. It took much longer--nearly the whole day--for the cream to solidify, and it was a bit icy, but it tasted good nonetheless.

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: May 10, 2007

This is really excellent. I added a pinch of salt, used only 3/4 c sugar, and 1 tsp lime juice for a bit more zing. Fabulous!

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J.P.

Cooking Level: Expert

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Reviewed: Apr. 13, 2007

Easy and absolutely delicious!

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Wendy

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Reviewed: Mar. 6, 2007

I only had one fresh mango so I used a can of sliced mangoes. I mixed it up in the afternoon; using the liquid from the canned mango instead of ice & only using about a third of a cup of sugar (the mango liquid is kind of sweet on it's own). Then put it in the fridge to chill & ran it through my ice cream maker for 30 minutes when we were ready for dessert. I thought it was a little too creamy for a sorbet & next time will use half & half or 2% organic milk. Great flavor ...it was just a little rich & that's not necessarily a good thing in a sorbet. ;o) Thansk for a recipe we will use over & over again CHANGOFETT!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 3, 2007

the mango sorbet was great. its creamy texture was excellent. a little tart though.

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melonlove.5

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Reviewed: Sep. 11, 2006

I made mine with what I had on hand: 1 1/2 cups frozen mango chunks, 1/2 cup of honey, a mixture of fat-free half and half and evaporated milk, and water. Three hours later, it was only partially frozen, but it tasted great! If you get impatient, it would make a lovely smoothie (like a mango lassi). I served it with a little nutmeg on top.

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LMARGARET

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2006

Great recipe- I didn't have cream so I substituted with 1/2 c milk and 1/2 c evaporated milk-- this recipe takes me back to my childhood and getting those icecreams from the cuban restaurants.. I loved it.- very easy-- Thanks so much for sharing..

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DEDE

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Reviewed: Aug. 15, 2006

My first attempt at making a sorbet and using fresh mango. Easy and delicious. thank you very much

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janjax

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Reviewed: Jul. 15, 2006

Creamy, deliciously different. I added an additional 1/2 cup of cream and ran the blender for several minutes. A wonderful way to end an Asian-themed meal.

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