Peach-Mango Sorbet

  • recipe photo
  • This tropically sweet treat make a refreshing summertime dessert, perfect for a relaxed afternoon spent on the beach. Embellish with a sugar cookie for the perfect complement to this seaside-inspired party.

Use either fresh or frozen fruit to make this wonderfully sweet sorbet, which pairs well with a sugar cookie for a dessert kids will love.


  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 cup water
  • 1 package (1lb.) frozen unsweetened sliced peaches or 1 1/4 lb. fresh peaches, peeled, pitted and sliced
  • 1 package (1 lb.) frozen cubed mangoes or 1 1/2 lb. fresh mangoes, peeled, pitted and cubed
  • Juice of 1/2 lime (about 1 tablespoon)


  • In a small, heavy saucepan over high heat, combine the sugar, corn syrup and water. Bring to a boil.

  • When the sugar has dissolved, after about 1 minute, reduce the heat to medium and boil gently for 1 minute.

  • Remove from the heat and let cool to room temperature. Use immediately, or cover and refrigerate for up to 5 days.

  • In a food processor, combine the peaches and mangoes. Add the sugar mixture and lime juice and process until a smooth, thick puree forms, 2 to 3 minutes.

  • Immediately pour the puree into an ice cream maker and freeze according to the manufacturer's instructions.

  • Transfer the sorbet to a tightly covered freezer container just large enough to hold it and freeze until firm, at least 2 hours. Let the sorbet stand at room temperature for 10 to 20 minutes to soften slightly before serving.

  • The sorbet is best served within 24 hours, or it may become icy. Makes 1 quart; serves 6.

Adapted from Williams-Sonoma.