Mango-Olive Oil Sorbet

mango-olive oil sorbet served in glass bowls
Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
6 hrs
1 quart

Homemade sorbet goes next level when you whisk a fruity variety of olive oil into mango purée; the flavors blend organically while the fat softens the icy edges. Add some texture to your scoop by serving this sorbet with crisp chocolate cookies.


  • 2 pounds ripe small yellow mangoes, such as Champagne or Alphonso, peeled and chopped (about 4 cups)

  • ¼ cup fresh lemon juice, plus up to 2 more tablespoons if needed (from 2 lemons)

  • ¾ cup sugar

  • Pinch of kosher salt

  • ¼ cup extra-virgin olive oil


  1. Place a loaf pan in freezer. Purée mangoes with 1/4 cup lemon juice in a food processor until completely smooth. Strain through a fine-mesh sieve, pressing on solids with the back of a spoon, into a large liquid measuring cup (you should have about 3 cups). Slowly whisk in sugar and salt until dissolved, then whisk in oil. Taste; add 1 to 2 more tablespoons lemon juice, if desired. Cover and refrigerate until cold, at least 1 hour and up to 1 day.

  2. Freeze in an ice-cream maker according to manufacturer's instructions. Transfer sorbet to chilled loaf pan, cover, and freeze at least 4 hours and up to 1 week. To serve, let sorbet stand at room temperature to soften, 5 to 10 minutes, before scooping.

Cook's Notes

You can use any kind of ice cream maker to freeze this dessert; just follow the manufacturer's instructions.

Seek out small yellow mangoes, rather than the larger reddish-green varieties—they have a creamier texture that works best for sorbet.

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