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Hibiscus Mango Sorbet

Hibiscus Mango Sorbet

When life gives you mangoes…

Lots of gorgeously golden, sweet and juicy mangoes…

Make sorbet.


Champagne Mangoes

In what could only be described as kismet, I also happened to have a large quantity of dried hibiscus flowers on hand (the original purpose for which I will share later this week). It was all I could do not to make mango-hibiscus everything (macarons! sorbet! jam! hooray!) I don’t know why, maybe because they both remind me of tropical places, but the two just work together. While I didn’t get to the jam (turns out 16 mangoes disappear quicker than you think they will), this sorbet was an excellent use of my surplus.

Hibiscus Mango Sorbet

The flavor is primarily mango, ripe and fragrant and with a perfectly creamy texture. But the underlying notes of the hibiscus, floral and fruity and vibrant, linger on the back of your tongue. It’s really quite delightful, and I’m not usually one to delight in the idea of sorbet (give me rich and creamy ice cream over sorbet any day). But this sorbet, well, I’d make an exception for this one.

Hibiscus Mango Sorbet

Yield: about 1 quart

Cook Time: 20 minutes

Total Time: 24 hours


1/2 ounce (15 grams or about 1/3 cup) dried hibiscus flowers*
2/3 cup sugar
2/3 cup water
2-3 large, ripe Champagne or regular mangoes
1/4 cup freshly squeezed lime juice (from 2-3 limes)

*Dried hibiscus flowers, also called Jamaica flowers, are available at some natural foods stores and at Latin markets, or available online (I purchased mine from


In a small saucepan, combine hibiscus flowers, sugar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain liquid, discarding flowers, and set aside to cool.

Peel the mangoes and remove the flesh from the pit. Chop into large chunks and place it in a blender along with the hibiscus sugar mixture and lime juice. Squeeze the mango pits and skins over the blender to extract as much juice as possible. Puree until smooth. Transfer to a bowl and cover with plastic wrap; refrigerate for a few hours (or overnight) until completely chilled, then churn in an ice cream maker according to manufacturer's instructions. When sorbet is the consistency of a thick slushy, transfer to a freezer-safe container and place in the freezer for at least 4 hours or overnight to allow the sorbet to freeze completely. Let soften slightly before scooping.

Adapted from The Perfect Scoop by David Lebovitz

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38 CommentsLeave a Comment →

  1. 1
    Posted On April 15, 2013 at 8:36 am

    i want this for breakfast. and that’s okay, right? mango is good for me.


  2. 2
    Posted On April 15, 2013 at 8:43 am

    OMG. This looks so good! I am on a huge mango kick! I want this!


  3. 3
    Posted On April 15, 2013 at 8:44 am

    I’m with Christin on this one. I can have it for lunch and supper as well.


  4. 4
    Posted On April 15, 2013 at 9:01 am

    I LOVE mangos and I actually have some Dried hibiscus flowers that I’ve been meaning to use! What a great idea!


  5. 5
    Posted On April 15, 2013 at 9:30 am

    That color is unbelievable!


  6. 6
    Posted On April 15, 2013 at 9:59 am

    I love anything flower flavored; hibiscus, rose, lavender. This does look tropical! A vacation for your mouth. :)


  7. 7
    Posted On April 15, 2013 at 10:19 am

    That. COLOR.


  8. 8
    Posted On April 15, 2013 at 11:21 am

    I love love love mango! The flavor, the smell, the color, EVERYTHING! And I love hibiscus flowers too. I guess recipe is just perfect for me. :)


  9. 9
    Posted On April 15, 2013 at 11:30 am

    I can see myself making this all summer long… Gotta beat the Texas heat somehow! Gorgeous sorbet!


  10. 10
    Posted On April 15, 2013 at 12:15 pm

    Looks amazing!!


  11. 11
    Posted On April 15, 2013 at 12:27 pm

    Now that’s one pretty clever way to use your hibiscus flowers.


  12. 12
    Posted On April 15, 2013 at 12:30 pm

    This looks incredible. I love both hibiscus and mango but never thought to mix the two. This is pinned and I will most definitely be making it soon!

    xx Kait


  13. 13
    Posted On April 15, 2013 at 12:54 pm

    That looks so refreshing! I love hibiscus and mango together!


  14. 14
    Posted On April 15, 2013 at 2:08 pm

    love the cup! And it is a very good idea!


  15. 15
    Posted On April 15, 2013 at 2:12 pm

    Summertime is here at love and olive oil!


  16. 16
    Posted On April 15, 2013 at 2:40 pm

    Oh my gosh…how gorgeous! So refreshing and a perfect way to celebrate Spring! I added this to the Delicious Karma “Devine Desserts” Board as this is absolutely one I want to come back to and make!


  17. 17
    Posted On April 15, 2013 at 4:17 pm

    Looks so yummy! I’m definitely trying this recipe!!


  18. 18
    Posted On April 15, 2013 at 4:22 pm

    omg this sounds INCREDIBLE! I love mangoes and have a jillion mango recipes using them for smoothies and even cookies, but this is just…stunning. Hibiscus, too. Not something I keep stashed away in my pantry but I wish I did!


  19. 19
    Posted On April 15, 2013 at 4:35 pm

    This sounds absolutely divine, Lindsay! Can’t wait to re-create :D


  20. 20
    Posted On April 15, 2013 at 6:48 pm

    Love that the sorbet kept that gorgeous orange color. Stunning!


  21. 21
    Posted On April 15, 2013 at 6:56 pm

    Loving this! I have an ice cream maker that I’m yet to crack into (shameful, really)…maybe this will have to be it’s inaugural churn.


  22. 22
    Posted On April 15, 2013 at 7:30 pm

    Wow, wow, wow – so much gorgeous on one page! I’m smitten with this sorbet, that’s for-sure!


  23. 23
    Posted On April 15, 2013 at 10:19 pm

    This mango sorbet looks divine – and I’ve never had hibiscus anything before! I’m so intrigued!


  24. 24
    Posted On April 15, 2013 at 11:07 pm

    I’ve made a version of David’s recipe before and I loved it. Your addition of hibiscus is perfect- makes me want a vacation!! (And as always- your photos are so beautiful.)


  25. 25
    Posted On April 15, 2013 at 11:30 pm

    I need this in my life right now. I just purchased a huge case of mangos and I only wish that I had an icecream maker to make this! :(


    • Posted On April 16, 2013 at 8:50 am

      How about popsicles? You could make the same base and then simply pour it into molds. Could be pretty awesome. :)

  26. 26
    Posted On April 16, 2013 at 6:11 am

    This looks refreshing! I’ve never made my own Sorbet. This one looks like a good one to start with


  27. 27
    Posted On April 16, 2013 at 7:12 am

    This looks so yummy! Hubby and I were just talking about the flavor of hibiscus petals. Now I want to run out and try it!


  28. 28
    Posted On April 16, 2013 at 8:52 am

    I’ve been so excited to see the champagne mangoes make their first appearance in the markets recently! This looks like a great way to put them to use. Thanks!
    -Emily K.


  29. 29
    Posted On April 16, 2013 at 5:08 pm

    I just wanted to say that I LOVE your blog! All of the great recipes with lovely photos always makes me hungry :)
    I have a random question – you have such a lovely archive and I was wondering what plugin you are using to create it? :)

    – Tine


  30. 30
    Posted On April 16, 2013 at 6:41 pm

    I love mangoes, your sorbet looks amazing!


  31. 31
    Posted On April 17, 2013 at 1:47 am

    I love this idea, since Santa dropped off an ice cream maker last year I’ve been on high alert for some awesome flavors…I think this is a winner :)


  32. 32
    Posted On April 17, 2013 at 6:56 am

    This sorbet looks amazing! I love the fresh taste of mangoes – especially now that the weather is starting to warm up :) Fantastic photos as always!


  33. 33
    Posted On April 18, 2013 at 8:58 am

    Oh my, this looks perfect :) I love fresh mangoes!


  34. 34
    Posted On April 18, 2013 at 9:52 pm

    I love the sound of this combination. So tropical! Sounds delicious.


  35. 35
    Posted On April 19, 2013 at 11:21 pm

    So pretty, Lindsay! Would make a lovely Push Up, too! Pinning… xo


  36. 36
    Posted On April 21, 2013 at 9:18 am

    Sound and looks divine :)
    I am still working on my macrons, guess I won’t make it for the Kitchen Challenge… a pity, maybe next month ;)


  37. 37
    Posted On April 22, 2013 at 11:08 am

    Your hibiscus mango sorbet seems to taste like spring and holiday. So lovely!


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