I heard that Trader Joe's has started selling a Calamansi Mango Sorbet recently, so I had to make a homemade version super quick. Haha.
This recipe is super easy especially if you have a food processor. I recommend using frozen mangos for this. So that it can be eaten right away. HOWEVER if you live in the Philippines or other tropical areas and have access to fresh mangoes use that. You will just need to freeze before eating.
To make this Sorbet you will need the following 3 ingredients. I know. Only 3 ingredients. We love easy here.
Calamansi Juice fresh is best if you can get some. We use quite a lot here so that it's the more pronounced flavor. Bottled calamansi juice will work well too. You need ⅓ cup.
Mangoes are the key thickener for this sorbet and keeps it 100% fruit based. Frozen is better to use if you want to eat the Calamansi Mango Sorbet right away. If you have access to super sweet and fresh mangoes you can totally use that. Just cut them into cubes first and freeze. You will need about 4 cups or 20oz of mango. You can also blitz them while fresh. The sorbet will need to be in the freezer for a couple of hours before it's ready to eat.
Honey for a little bit of sweetness. Use local runny honey. If you want to keep it vegan you can replace this with maple syrup. I just think calamansi and honey go better together.
How to Make Calamansi Mango Sorbet
Place the mangoes in the food processor and pulse for a little bit until they are small pieces.
Add in the calamansi juice and honey.
Then blend for 1-2 minutes until the Calamansi Mango Sorbet is nice and smooth.
Transfer to a loaf tin and add a bit of swirl to the top.
Cover with plastic wrap and put in the freezer until you are ready to serve.
How To Serve Calamansi Mango Sorbet
If you used frozen mango, you can actually eat it right away. It will be a bit of the soft side but still super nice and cold and creamy.
If you used fresh mango freeze the Calamansi Mango Sorbet for 4 hours or overnight. Scoop 1 or 2 or 3 servings in a bowl. The calamansi juice will give a nice sour initial punch and the mango and honey will smooth it all out.
This sorbet is more on the sour side, so it is a great pallet cleanser if you are having something more fatty and heavy. It's a great dessert to have after.
How to Store
You can leave the sorbet in the freezer for up to 1 month, but I am sure it will be gone in a few days.
Questions You May Have
Check your local Filipino grocery store. Also some farmers markets in warmer climates might have them.
Yes you can! I recommend the brands Sun Tropic or Manila Gold.
Absolutely! Just cut them up into cubes first and then freeze for up to 4 hours. You can also blend them fresh as well. The freezing time will be longer.
For sure! Use any liquid sweetener you wish. Maple syrup is a good alternative or even date syrup.
You totally can. This recipe is more calamansi forward so it is a bit on the sour side. Add sweetener according to your taste.
Yes! I would recommend you use super ripe mangoes and mash it up super fine in a bowl with a fork and then smush the mashed mangoes into a strainer to make it more fine. Then add the calamansi juice and honey. Freeze for 4 hours up to overnight.
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
- ⅓ Cup Calamansi Juice
- 20 oz Frozen Mango (about 4 cups)
- ¼ Cup Honey
- Blend Sorbet. Place the mangoes in the food processor and pulse for a little bit until they are small pieces. Add in the calamansi juice and honey. Then blend for 1-2 minutes until the Calamansi Mango Sorbet is nice and smooth.
- Store Sorbet. Transfer to a loaf tin and add a bit of swirl to the top.
- Freeze Sorbet. Cover with plastic wrap and put in the freezer until you are ready to serve.
- If using fresh mango, cut into cubes and freeze for 4 hours first. Or blend fresh mangoes and freeze the Calamansi Mango Sorbet first before serving.