• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Southwest
  • About
    • Contact Us
    • Privacy Policy
  • Recipes
    • Authentic Mexican Food Recipes
    • Baking
    • Best Pumpkin Recipes for Desserts, Dinners & More
    • Cinco de Mayo
    • Desserts
    • First Courses
    • Healthy
    • Holiday desserts
    • How to
    • Light and Healthy
    • Main Dishes
    • Party Food and Snacks
    • Popular Posts
    • Side Dish
    • Southwest Pantry
    • Super Bowl
    • Vegetarian
  • Cookbook
  • 200 Appetizers
  • Tamales Recipes
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • 200 Appetizers
  • Cookbook
  • Tamales Recipes
  • Contact
×
Home » Desserts

Mango Sorbet Dreamsicle Dessert Recipe

Homemade mango sorbet wrapped around vanilla ice cream and served with fresh raspberries is a grown up version of my favorite Dreamsicle dessert.

Mango Sorbet Vanilla Ice Cream Dessert

Spring is here and the heat is on.  And (for this year at least) I have made a decision.  No whining or crying or turning into a grouchy character out of a Billy Crystal monologue that spends the summer "wandering the malls looking for the Ultimate Frozen Yogurt."  No... this year, I'm going to have some fun with spring/summer.  I'm going to float in the pool and make ice creams and sorbets and all manner of frozen treats like this one.  My fast and easy Mango Sorbet Recipe made into a giant Dreamsicle dessert.  In fact, I'm probably going to photograph the frozen treats by the side of the pool so I can jump in as fast as I can.

Wait... That's going to require a bathing suit... I better rethink this.

image-Mango-Sorbet-frozen-dessert-recipe

 

Anyway, to celebrate my new way of thinking about summer (and to keep me from whining so early in the season), we are having a "Give Away!"  Not just any give away, a shiny, new, candy apple red Cuisinart Frozen Yogurt—Ice Cream and Sorbet Maker with... wait for it... an extra bowl!

Yes!  I use mine all the time and no, it's not fancy and red.  I love it anyway.

In fact, we are giving away TWO, count them TWO, of the ice cream makers.  All you have to do to win the first ice cream maker is follow the quick steps at the end of this post.

And the second one?  That's even easier.  Just tell your friends to enter.  Spread the word and each time a friend enters, have them mention your name in the comments section.  That way, if your friend wins, you win!

Now, back to important stuff like Mango Sorbet Dreamsicle Desserts. 

image-mango-sorbet-recipe-plated-dessert

I know there are a lot of "churn-free" ice cream recipes floating around the web right now.  Lots of vegan ice cream and such.  They seem to be an "in thing."  I'm sure they are great but, call me old-school, I like the good ol' churned kind.  I like the texture and the whole "make it yourself" of churned ice cream.  Especially churned sorbets that can turn icy so easily.

This mango sorbet is fast and easy and has never failed on me.  It turns out with a creamy texture even though there is no cream or milk or fat of any kind.

So, how fast is this recipe?  As fast as you can chop a mango.  And, if you were making a "no churn" mango ice cream, you would have to chop them anyway.  In fact, I have been known to use frozen mangos when I am not happy with the fresh mangos in the market.  The frozen mangos are peeled and chopped for you and have a more dependable "mango" flavor than mangos that are not quite ripe.  I even use a combination of fresh and frozen to save time.

The Mango Sorbet Recipe is delicious just scooped into a dish and eaten as is but, I like to make mine into my family's favorite "Dreamsicle" Dessert.  I make the dessert in a loaf pan, fill it with vanilla ice cream and freeze it.  Then, I slice off a piece for a quick treat anytime the family feels the urge to chase the ice cream man.

This is a big recipe.  It makes a large bombe shaped in a loaf pan or about 20 individual ½ cup size plated desserts if you want something a little fancier.

The Mango Sorbet Recipe fits into the Cuisinart Ice Cream Maker perfectly, no room to spare.  But, you can certainly cut it in half and that works great, too.

***Giveaway is now closed***

There she is.  Isn't she a beauty?  She could be yours.  Just follow these quick steps for a chance to win and don't forget to tell your friends.

Cuisinart Frozen Yogurt—Ice Cream and Sorbet Maker Give Away

  1. Suscribe to Everyday Southwest by email (don't forget to click the verification link in your email) and leave us a comment about it in this post.
  2. follow ourRSS Feed and leave a comment in this post.
  3. Like our new Facebook Fan Page and leave us a comment in this post.
  4. Tell your friends and have them leave your name in each of their comments in this post.

If you already follow us, leave a comment and mention it for a chance to win as well.

The winner will be chosen at random at 5:00 Pacific time on Friday, June 29, 2012.  The prize should reach the winners just in time for the 4th of July!

Good Luck!  It's going to be a fun summer.  Tell as many friends as you can, the more, the merrier!

Now, here's that Mango Sorbet Recipe you have been waiting for along with the directions for making a large ice cream bombe and individual plated desserts.

Mango Sorbet Dreamsicle Dessert

 

Cook's tips:

This is a big tip!  If you are making this the same day you plan to serve it and have to freeze the different parts of the bombe fast, use dry ice.  It is really hot in Phoenix (although not as hot as usual, yet)  so, I placed a small block of dry ice in the bottom of a small ice chest and set the loaf pan directly on the block (make sure it is level) to freeze the mango sorbet layer really hard before I added the vanilla ice cream.  Then I returned the  loaf pan to the dry ice and froze it very hard, again.  

You can add a small piece of dry ice to the empty center of the second loaf pan for added speed.

Be sure you have enough time to freeze it completely though by making the dessert a day or two ahead.

The harder the bombe is frozen, the better it will un-mold for you without melting all the way through.

5.0 from 2 reviews
Mango Sorbet Recipe and Give Away
 
Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
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.
Author: Sandy Hoopes
Recipe type: Dessert
Ingredients
  • 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
Instructions
  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.
Wordpress Recipe Plugin by EasyRecipe
2.2.7

The directions for the Dreamsicle ice cream desserts take a few minutes stretched out over a day or two.  Don't let that keep you from trying it.

Feel free to cut the recipe in half if you don't need a large bombe.  Or, keep some extra in the freezer and use in all of your favorite frozen drinks and treats.

 

—posted by Sandy

 

« Margarita Ice Box Cake Recipe for a No-Bake Flavorful Summer Dessert
Blood Orange Sherbet Recipe and a Mocktail »

Sharing is caring!

Reader Interactions

Comments

  1. Barbara @ Barbara Bakes

    June 12, 2012 at 8:24 am

    Now I want to come hang out with you at the pool and eat mango sorbet. It looks so refreshing! What a great idea.

    Reply
  2. Carol

    June 12, 2012 at 12:44 pm

    Oh my goodness, this looks gorgeous. Also delicious.
    I must try it.

    Reply
  3. Terry Mayfield

    June 12, 2012 at 4:06 pm

    This is lovely. I can not wait to try it. Now must go out to hunt for ripe Mangos. Maybe whole foods. Thank you for this beautiful post.

    Reply
  4. RecipeNewZ

    June 12, 2012 at 4:22 pm

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

    It's called RecipeNewZ (with Z) - https://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂

    Reply
  5. Jule

    June 14, 2012 at 4:13 am

    Looks gorgeous!

    Reply
  6. Eva @ Eva Bakes

    June 14, 2012 at 12:34 pm

    Looks delicious!

    Reply
  7. Tara Noland

    June 14, 2012 at 12:48 pm

    Wow, that looks gorgeous!! I am going to add that to my Mouth Watering Mondays post on Monday at http://www.noshingwiththenolands.com Come on over to see it, Cheers, Tara

    Reply
  8. Andrea

    June 14, 2012 at 5:28 pm

    I like you on Facebook!

    Reply
  9. Pauline

    June 14, 2012 at 6:29 pm

    Looks delicious. Am going to try this for a dinner party this weekend! Also, just subscribed! 🙂

    Reply
  10. Marian

    June 15, 2012 at 7:44 am

    You made me so hungry I subscribed by e-mail.

    Reply
  11. Melissa

    June 15, 2012 at 9:25 am

    This dessert looks delicious. I would love to win the ice cream maker.

    Reply
  12. Vicki R.

    June 15, 2012 at 1:16 pm

    That dessert looks sooooo delish!! We eat ice cream every night in this house, so I will definitely be trying this recipe out! I subscribed to the email & I "like"d you on FB 🙂 Thx for the giveaway!!

    Reply
  13. Stacy

    June 16, 2012 at 10:15 am

    Subscribed to RSS feed - would love a new ice cream maker! Sold my old one in the last move.

    Reply
  14. Stacy

    June 16, 2012 at 10:21 am

    subscribed to e-mail. looking forward to see what you have coming up next.

    Reply
  15. Louis

    June 17, 2012 at 12:44 pm

    I subscribed by email.

    Reply
  16. Meryl

    June 17, 2012 at 12:44 pm

    I subscribed.

    Reply
  17. mjskit

    June 18, 2012 at 7:12 am

    OH MY! What a delicious looking dessert! I have subscribed to your site in hopes to win the ice cream maker.

    Reply
  18. mjskit

    June 18, 2012 at 7:15 am

    I've like your FB page!

    Reply
  19. Amy Walker

    June 18, 2012 at 3:06 pm

    I've subscribed to your RSS feed.

    Reply
  20. Amy Walker

    June 18, 2012 at 3:06 pm

    And I've subscribed to your emails.

    Reply
  21. Heidi @foodiecrush

    June 20, 2012 at 6:57 pm

    Oh man! I recently made creamsicle cupcakes but dreamsicles, that are super cold in this heat sound way better. And great tip about the dry ice. Hot everywhere!

    Reply
    • Sandy

      June 20, 2012 at 9:31 pm

      Your creamsicle cupcakes sound delicious! The dry ice is my best tip for photographers, too. I had to make the small plated desserts three times. They melted faster than I could take their picture.

      Reply
  22. Quick Asian Recipes - Ashish Negi

    June 23, 2012 at 10:26 am

    This looks really delicious. The colors and the flavors are just perfect for summer!

    Reply
  23. Sandy

    June 29, 2012 at 7:34 pm

    Hi Wendi from Canada!

    Reply
  24. https://www.nexopia.com/

    May 17, 2014 at 4:56 pm

    Quel bonheur de visiter ce site

    Reply
  25. https://www.buyingcialisonlineb6med.com/

    August 28, 2015 at 2:35 pm

    My brother recommended I might like this blog.
    He was once totally right. This publish actually made my day.
    You can not imagine simply how much time I had spent for this
    information! Thanks!

    Reply
  26. kamal bhushan garg

    October 16, 2016 at 2:22 am

    It is very nice and good presitation of this ice creame
    and i liked cook indian and western food. So that ,i liked participated in cooking show and my dreme i want to participated masterchef newzealand

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hi, Welcome to Everyday Southwest.

I'm Sandy, a Southwest born and raised girl who loves cooking it's food and sharing it's culture.

Join me for some of my favorite recipes. We have everything from longtime family favorites to modern recipes with a healthy twist.

I'm glad you are here!

More about me →

  • Facebook
  • Pinterest
  • Instagram
  • X

Top Posts & Pages

Easy Carne Picada Recipe (One of The Best Beef Recipes)
Cheese Crisp Recipe from Arizona
Bacon Wrapped Sonoran Hot Dog Recipe
Taco Ring Recipe with Crescent Rolls
Easy Jalapeno Chicken Thighs with Honey and Lime
Authentic Chili Recipe a.k.a. Bowl of Red

Mom's Authentic Mexican Tamales Recipe

Authentic Mexican Tamales Recipe

Steak Fajitas Recipe

Easy Steak Fajitas with Marinade Recipe

  • Facebook
  • Pinterest
  • Instagram
  • X

Copyright © 2025 · Privacy Policy