Mangonada Sorbet

Posted on

Here’s how to make a refreshing sorbet inspired by Mexico’s mangonada (or chamango) that’s perfect for hot summer days.

Some tips to make this treat perfect:

The key to this sweet and tangy treat is chamoy, a sauce made from pickled fruits and chiles that tastes great on almost anything, especially fresh fruits, veggies, and grilled corn. You can usually find chamoy in the condiment aisle at the store. If you can’t find it, we’ve included an alternative recipe for a spicy strawberry swirl using Tajin. If Tajin is not available, you can try using chili powder or hot sauce and adjust to your taste.

A large Tommy Atkins mango (one of the most common varieties in US grocery stores) should give you about 1 cup of puree. If you’re using smaller mangoes like Champagne Mangoes, you might need 2 or 3.

If you prefer not to use tequila, you can replace it with an equal amount of water.

Mangonada Sorbet

Total Time 1 day 4 hours 25 minutes
Course Dessert
Servings 4


  • 1 large ripe mango
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup silver tequila
  • 1/4 cup fresh lime juice
  • Pinch of kosher salt
  • 1/4 cup Chamoy plus extra for serving, or strawberry jam
  • 1 teaspoon Tajin seasoning plus extra for serving (optional)


  • The day before churning, freeze the bowl of your ice cream maker.
  • Peel and slice the mango. Blend the mango until smooth in a food processor or blender. Measure out 1 cup of puree and transfer it to a large bowl. Add sugar, water, tequila, lime juice, and a pinch of salt. Whisk until the sugar dissolves. Chill the mixture for an hour in the refrigerator or 20 minutes in the freezer, stirring every 5 minutes to prevent freezing.
  • If making spicy strawberry jam instead of chamoy, mix jam and Tajin in a small bowl. Adjust Tajin to taste.
  • Dampen a paper towel with tequila and rub it inside your ice cream maker’s freezer bowl to prevent sorbet from freezing to the sides.
  • Freeze the mango mixture according to your ice cream maker’s instructions until it has a soft-serve texture, about 20 minutes. Transfer spoonfuls of mango sorbet to a resealable container, alternating with spoonfuls of chamoy or jam mixture. Use a knife to swirl the two mixtures together.
  • Cover and freeze until firm, about 4 hours. Serve topped with more chamoy and/or Tajin if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating