Reviewed: Jan. 11, 2012

I also reduced the sugar to 1/2 and upped the amount of mangoes to 4 then added some cinnamon.

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Reviewer:

Starmango

Cooking Level: Intermediate

Reviewed: Jul. 26, 2011

Easy, simple and delicious recipe. Made it exactly as written. My son loves the taste of the fresh mango. Thanks Changofett for sharing.

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4 users found this review helpful

Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 31, 2011

this is excellent recipe. although my freezer stopped working when i put sorbet in it, and it didn't turn to ice but still it worked out great as a refreshing and cool dessert. and i changed it a little bit ie i gave a layer of strawberry sorbet on top of the mango sorbet....and both flavors were awesome together....

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Reviewer:

amna

Reviewed: Jul. 17, 2010

This is not a sorbet, it is an ice cream with very few ingerdients. Made it without the cream but I recommend less sugar as it was overly sweet.

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Reviewer:

Varaniel

Reviewed: Jun. 2, 2010

Love this. Really easy. I added a splash of lemon juice and that makes it better. Also, used strawberries instead of mango and my kisd like it better than store bought ice cream.

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Reviewer:

SHORTCUTCOOK

Reviewed: Mar. 5, 2010

Yum, I made this with Frozen Peaches (All I had) and it came out wonderful. I used about 2.5 Cups of Peaches and 1/2 Cup Sugar, it was plenty sweet!

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Reviewer:

KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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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Reviewer:

marahlf

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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Reviewer:

snappsie

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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