Mango Sorbet Recipe and Give Away
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This Mango Sorbet Ice Cream Bombe is my grown up take on the Dreamsicles and 50/50 Ice Cream Bars that filled the summer days of childhood.
  • 2 cups granulated sugar
  • 1 cup water
  • 6 cups Mango, peeled and chopped (about 7 to 8 medium mangos)
  • 4 tablespoons pineapple juice
  • ¼ teaspoon salt
  • 28 ounces vanilla ice cream
  • Raspberry Sauce for garnish, optional
  • fresh raspberries for garnish, optional
  • mint leaves for garnish, optional
  1. Pour sugar into a sauce pan. Carefully add the water without splashing the sugar onto the sides of the pan. Bring the mixture to a simmer over medium heat.
  2. Immediately turn down the heat and lightly simmer for 5 minutes to thicken the mixture but, do not allow the sugar to caramelize or turn color. The syrup should be as clear as possible. Pour into a heat proof bowl to cool, set aside.
  3. Peel and chop mangos and place in the bowl of a food processor. Add pineapple juice and salt. Puree until the mangos become a very smooth, fine puree or liquid.
  4. Add ½ of the simple syrup and process until there are no lumps of mango. Taste the mango puree for sweetness and add as much of the remaining syrup as needed. The mango puree should be rather tart to complement the creamy vanilla ice cream. After the mango sorbet is frozen, it will not be quite as tart or as sweet.
  5. Chill the mango puree 6 to 8 hours or overnight. Freeze the bowl of the ice cream freezer over night.
  6. Pour mango puree into an ice cream freezer and process according to the manufacturer's directions (the Cuisinart only takes 20 mins). Pour into a freezer proof bowl and freeze.
  7. To make individual plated desserts, thaw the mango sorbet to a temperature that allows you to stir it but, is not melted. Scoop enough mango sorbet into chilled, individual molds to coat the surface of the mold with ¼ inch thick layer of sorbet. Freeze the molds until sorbet is hard. You may have to check the molds during the freezing process to push the sorbet back into place. The sorbet may sink towards the bottom of the molds if it is not cold enough to freeze right away.
  8. Use an ice cream scoop to fill the center of the molds with vanilla ice cream. Press the ice cream into the molds to eliminate air bubbles and level the top of the mold. Freeze until solid all the way through, over night is best.
  9. To make one large ice cream bombe, use a medium sized bowl or loaf pan for a mold. Freeze the mold over night.
  10. Repeat the steps for the individual plated desserts using only the single mold.
  11. Use an additional frozen bowl or loaf pan that is slightly smaller to insert into the center of the mold to hold the sorbet in place as it freezes. When the sorbet layer of the bombe is frozen, pour hot water into the smaller bowl or pan to loosen it and remove.
  12. Bring vanilla ice cream to a temperature that will allow it to be stirred. Fill the center of the sorbet bombe with vanilla ice cream. Smooth out all air bubbles. Level the top of the vanilla to ¼ inch below the edge of the outer sorbet layer. Freeze until hard.
  13. Top the ice cream with a layer of remaining mango sorbet and freeze over night.
  14. Dip the mold in a bowl of hot water to loosen the sides and turn the bombe out onto a serving dish.
  15. Cut the mold into slices with a hot knife. Dip the knife in hot water and wipe clean between each slice.
  16. Serve with raspberry sauce and fresh raspberries.
  17. Garnish with mint leaves, if desired.
Recipe by Everyday Southwest at