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.

Martha Stewart Living, March 2020


Credit: Johnny Miller

Recipe Summary

25 mins
6 hrs
Makes about 1 quart


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.