The first spoonful of this sorbet hit me with three flavours at once: mango, mint, and rose. Five ripe mangoes blended with chopped fresh mint, rose water, and a simple syrup of sugar and water. Poured into a shallow container and frozen for six hours. The colour is a deep golden yellow, and the scent of rose water floats up the moment you open the container.
Rose water is the ingredient that turns this from a mango sorbet into something worth making again. It smells like a garden and tastes faintly floral, just enough to notice between the sweet mango and the cool mint. A quarter cup is the right amount. More and it tastes like perfume. Less and you miss it.
Tips for Making Mango Mint Rose Sorbet
Make the simple syrup first and cool completely
Combine half a cup of sugar and a quarter cup of water in a saucepan over medium heat. Stir until the sugar dissolves. Remove from heat and cool. 
Warm syrup melts the other ingredients when blended. Cold syrup keeps the mixture thick. Let it reach room temperature or chill in the fridge.
Stir every hour during freezing
Pour the blended mixture into a shallow container and freeze. Every hour, scrape and stir with a fork to break up ice crystals.
Six hours of freezing with occasional stirring produces a smooth, scoopable sorbet. Without stirring, it freezes into a solid block.
Mango Mint Rose Sorbet
- Total Time: 380 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
This Mango Mint Rose Sorbet combines the sweetness of mangoes with the fragrant touch of rose water, creating a refreshing dessert that will make your taste buds dance.
Ingredients
- 5 mangoes, peeled, pitted, diced
- 1 1/2 tablespoons mint, roughly chopped
- 1/4 cup rose water
- 1/2 cup sugar
- 1/4 cup water
Instructions
- Combine sugar and water in a saucepan over medium heat, stirring until sugar is dissolved to make a simple syrup.
- Allow the syrup to cool completely.
- In a blender, combine mangoes, mint, rose water, and cooled syrup. Blend until smooth.
- Pour the mixture into a shallow container and freeze for 6 hours or until firm.
- Scoop and serve the sorbet.
Notes
Rose water can be found in Indian grocery stores and adds a unique fragrance to the sorbet. For a smoother texture, ensure the rose water simple syrup is completely cooled before blending with the mango mixture. Stirring the sorbet every hour while freezing helps prevent large ice crystals from forming.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 34
- Sodium: 5
- Fat: 1
- Carbohydrates: 38
- Fiber: 3
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
Where do I find rose water?
Indian grocery stores, Middle Eastern shops, or the international aisle of most supermarkets. A quarter cup is enough for five mangoes. Store the rest in a cool, dark place.
Can I use frozen mango?
Yes. Thaw partially before blending. Frozen mango works well and is often sweeter than unripe fresh mango.
Do I need an ice cream maker?
No. This sorbet freezes in a shallow container. The stirring every hour keeps it smooth. An ice cream maker produces a smoother result, but it is not required.
I am definitely making this sometime soon!!
What a lovely recipe :) I just made my first sorbet a couple of days ago and I love mango so I will try this one next :)
this is lovely