Mangonada Sorbet

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An homage to Mexico’s always refreshing and sometimes boozy mangonada (also called chamango), this sorbet is just what we crave on a hot summer day.

Some tips for acing this treat:

The secret to this sweet and savory scoop is chamoy, a sauce made of pickled fruits and chiles that is delicious on pretty much everything, but popular on fresh fruits, raw veggies, and grilled corn. Chamoy is commonly found in the condiment section of the grocery store, but if you can’t track it down, we’ve provided an alternate recipe for a spicy strawberry swirl using Tajin. If you can’t find Tajin in your grocery store, try out some chili powder or hot sauce and taste as you go!

One large Tommy Atkins mango (these are one of the most popular varieties in US grocery stores) should easily yield 1 cup puree, but if you’re using a smaller variety like a Champagne Mango, go with 2 or 3.

If you’d like to prepare this sorbet without tequila, replace with equal parts water.

Mangonada Sorbet

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


  • 1 large ripe mango
  • 1/3 c. granulated sugar
  • 1/4 c. water
  • 1/4 c. silver tequila
  • 1/4 c. fresh lime juice
  • Kosher salt
  • 1/4 c. Chamoy plus more for serving, or strawberry jam
  • 1 tsp. Tajin seasoning plus more for serving (optional)


  • The day before you plan to churn, freeze the bowl of your ice cream maker.
  • Peel and slice mango. In a food processor or blender, puree mango until smooth. Measure out 1 cup of puree and transfer to a large bowl. Add sugar, water, tequila, lime juice, and a pinch of salt and whisk until sugar dissolves. Chill for one hour in the refrigerator, or 20 minutes in the freezer, stirring every 5 minutes to prevent the mixture from freezing.
  • If making spicy strawberry jam instead of chamoy, whisk together jam and Tajin in a small bowl. Taste and add more Tajin if desired.
  • Saturate a paper towel with tequila, then rub it on the inside of your ice cream maker’s freezer bowl (this prevents the sorbet from freezing on the sides of the bowl).
  • Freeze mango mixture according to your ice cream maker’s instructions until the texture of soft serve, likely around 20 minutes. Transfer spoonfuls of mango sorbet to a resealable container, alternating scoops of sorbet with tablespoonfuls of chamoy or jam mixture. When everything has been transferred to your container, use a butter knife to swirl two mixtures together.
  • Cover and freeze until solid, about 4 hours. Serve topped with more chamoy and/or Tajin if desired.

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