vegan sicilian mango sorbet with fingerlime

A delicious sorbet prepared with the tasty Sicilian mango and enriched with lemon caviar.
A simple vegan recipe with the tastiest of exotic fruits.


for 700 gr of sorbet

  • water: 190 gr / 6.70 oz
  • fresh mango: 320 gr / 11.29 oz
  • lemon juice: 3 teaspoon
  • sugar: 150 gr / 5.29 oz
  • inuline fiber: 25 gr / 0.88 oz)
  • guar gum: 0.6 gr / 1 ml spoon (flat)

You can prepare a new recipe following instructions in my article on how to balance ingredients, with an online calculator.

Nutrition facts

for 100gr (3 scoops) - Energy (kcal/100gr):113

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Click on bubbles to see % of Daily Values for adults


  1. Place a plastic tube or a bowl on the scale, reset and weight the water (use water at room temperature);
  2. add 3 teaspoon of fresh lemon juice;
  3. wash the mango and then divide it in two, cutting around the central core; on one half of mango cut the pulp making a grid (reaches the peel without cutting it); press on the side of the peel and you will have the mango squares ready (it remains only to remove them from the peel);
  4. reset the scale and add the mango pulp;
  5. weight the sugar in a bowl then add also the inuline and the guar gum (you can't measure 0.6 gr with a kitchen scale, a precision scale is needed, but you can have the same measure using a 1 ml spoon);
  6. mix powders (sugar, inuline and guar gum) using the whisk, then add to water in the tube;
  7. mix with the immersion blender till all the sugar is completely dissolved;
  8. leave the mix in the fridge for 2-6 hours;
  9. pour into your gelato or ice cream maker, following the manufacturer's instructions; you may find interesting to read my Guide on gelato and ice cream makers;
  10. leave the sorbet in the freezer for 30-60 minutes before consuming it; if you store in freezer for a long time, leave a room temperature for 10' before serving it;
  11. add special ingredients if you want and enjoy your mango sorbet!

You can find more details on preparation steps in my article The home-made gelato preparation steps.

Tips & insights on mango sorbet

Mango and other Sicilian exotic fruit

In this sorbet I use Sicilian mango; in fact a few decades ago in Sicily some tropical fruits also began to be cultivated such as mango, avocado, passion fruit, acerola, macadamia, guava, pineapple, banana, lychee and others.
The mango is native to India (where in addition to being the national fruit, it plays an important role in the cultural and religious tradition); from there it spread to other Asian and African countries before being exported by the Portuguese to Latin America. It is currently widespread in most tropical and sub tropical countries.
In the Mediterranean basin it is grown in Israel, Spain and recently also in Sicily and Calabria.
There are hundreds of varieties of mangoes, which produce fruits that differ in size, peel color (yellow, orange, red, green) as well as in the taste and fibrousness of the pulp.
Among the most popular cultivars we have the Alphonso grown mainly in India; in Italy (mainly in Sicily, on the north coast between Palermo and Messina) the Maya, Osteen, Kent, Kensington Pride cultivar are grown and especially the Glenn cultivar with excellent organoleptic qualities.
Besides being highly appreciated for its taste, mango is a superfruit rich in vitamins (C, A, E, B6, K), antioxidants (polyphenols, carotenoids), omega-3 fats and other precious microelements; the peel is also rich in nutrients, but also has urushiol oil which can cause allergic reactions.
Of course I had to prepare a sorbet with my favorite tropical fruit, choosing Sicilian mango which has in my opinion organoleptic qualities superior to many other cultivar available.
More informations about tropical fruit from Sicily in these producers website: Papa Mango and Mango di Sicilia.

Sicilian mango

Guar gum and inuline

You can find more informations about guar gum and inuline in my article on the pear sorbet recipe.