Love and Olive Oil

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


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

All images and text © / Love & Olive Oil

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply

Your email address will not be published.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


  1. Rating: 5

    This is fabulous!  Saw the recipe and immediately ordered some dried hibiscus blooms.  Made the sorbet and it was just soooooo delicious.  I love making different and interesting flavors.  Highly recommend!

  2. Yes mango and a recipe I think I can make!

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

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

  5. 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 ;)

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

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

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

  9. 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!

  10. 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 :)

  11. I love mangoes, your sorbet looks amazing!

  12. Hi,
    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

  13. 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.

  14. 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!

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

  16. 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! :(

  17. 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.)

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

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

  20. 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.

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

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

  23. 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!

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

  25. 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!

  26. Summertime is here at love and olive oil!

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

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

  29. 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

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

  31. Looks amazing!!

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

  33. 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. :)

  34. That. COLOR.

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

  36. That color is unbelievable!

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

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

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

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

Did you make this recipe? Leave a Review »