This Homemade Lime Mango Tajín Sorbet recipe yields a fresh mango sorbet flavored with lime juice and tajín chili lime seasoning, swirled with honey lime curd and chamoy sauce. This mangonada-inspired homemade sorbet is ultra refreshing for summertime! If mangos aren't in season you can also use frozen mango chunks or canned kesar mango pulp.
This post may contain affiliate links. Please see my Disclosure Policy.
A frozen dessert is a must for a hot summer day. While I love an ice cream, sometimes it can feel a little rich. Most sorbet recipes are made with just sweetened fresh fruit or juice, so it's not too heavy. This one came to me after I was looking back through my old recipes. I saw my mango curd tart that has lime in it, and thought that a lime swirled mango sorbet would be so pretty. And it is really pretty, but the best part is that it tastes even better than it looks. The day I shot the final photos of this recipe, it was almost 100 degrees. I ate SO much of this delicious sorbet and it kept me cool in the heat.
The lime curd component is adapted from Buttermilk by Sam. There's a fruit salad my in-laws make, and the dressing is honey lime, so I really wanted to incorporate honey in there. I swapped the majority of the granulated sugar for honey and then also added a bit of citric acid (optional) for extra tartness to stand out against the sweet mango.
Jump to:
Why you'll love this recipe
- This sorbet is packed with bold FLAVOR. It is a real treat for your taste buds!
- The actual sorbet component is prepped entirely in a blender.
- You don't need an ice cream machine! You can just freeze the sorbet mixture on a sheet pan, break it up and blend with a high speed blender.
Ingredients
- I tested this recipe with fresh mango and canned kesar mango pulp, both worked beautifully. You can also use frozen mango, if needed. I recommend letting it defrost before using.
- Lime flavors the curd and adds brightness to the sorbet.
- Granulated sugar sweetens the sorbet.
- Honey sweetens the lime curd.
- Tajín flavors the sorbet. You can usually find tajín and chamoy in the international section of the grocery store, or online.
- Chamoy is layered into the sorbet for more fruity tang and spice. I used the tajín brand fruity chamoy sauce.
- Kosher salt balances the overall flavor.
- Water helps the mango along in the blender.
- Unsalted butter brings richness and structure to the lemon curd.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this homemade lime mango tajín sorbet to your liking:
Save this recipe! ✉️
We'll email this post to you, so you can come back to it later!
- No ice cream machine — Prep the lime curd ahead of time and chill thoroughly. Make the sorbet mixture and freeze it on a sheet pan, break it up and blend with a high speed blender until smooth. Top the sorbet with lime curd and chamoy.
- Another citrus — swap any instance of lime for lemon or orange juice and zest.
- Mango popsicle — make mango popsicles by freezing the prepared homemade mango sorbet mixture, chamoy and lime curd in popsicle molds.
- Kesar mango pulp (easier shortcut) — I also tested this recipe with an equal amount of canned kesar mango pulp instead of fresh mango. I used a little less sugar than I did for the fresh mango (about ¼ cup), but you can sweeten to your taste level.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make Homemade Lime Mango Tajín Sorbet
Step 1: In a blender, combine all of the sorbet ingredients. Blend until smooth. Taste for sweetness, salt and tajin. Add more as needed and blend again. Transfer the mixture to an airtight container and refrigerate until COMPLETELY chilled, at least 40°F or 8 hours. To chill faster (2 or less hours), place the mixture in a zip top plastic bag set inside a large bowl filled with ice in the refrigerator.
Step 2: In a medium bowl, add the granulated sugar and lime zest. Rub the zest into the sugar to release the oils of the zest.
Step 3: Add the eggs and whisk into the zesty sugar. Add the honey, lime juice and kosher salt. Whisk to combine.
Step 4: Pour the mixture into a medium saucepan set over medium low heat. Stir constantly and cook until thickened, or it reaches 170°F on an instant read thermometer. Remove from the heat to a bowl. Add the cold butter and whisk vigorously until combined and the butter has melted in. Stir in the citric acid and gel food coloring, if using. Taste and adjust, as needed. Cover with plastic wrap touching the surface to prevent a skin from forming. I chilled on a sheet pan for quicker cooling.
Step 5: Pour the completely chilled mango sorbet mixture into the ice cream machine and churn according to manufacturer’s instructions. I used a KitchenAid ice cream bowl and it took 20 minutes on low.
Step 6: Spread a few scoops of the churned sorbet into a loaf pan, or another freezer-safe container. Spoon some lime curd and chamoy on top, swirling with a chopstick or butter knife. Repeat layering until you’ve used all the mango sorbet. You may have lime curd leftover. Sprinkle the top of the sorbet in the pan with tajin, if desired. For a firmer texture (recommended), freeze at least 8 hours before scooping.
Top tips
- Don't skip chilling the sorbet mixture! In order to churn up properly, the mixture must be 40°F or lower.
- Save some of the lime curd to top the scoops for garnish!
More recipes you'll love
Lastly, if you make this Homemade Lime Mango Tajín Sorbet recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Homemade Lime Mango Tajín Sorbet
Equipment
Ingredients
Mango tajín sorbet
- 1 lb 15 oz pounds ripe mangoes peeled and diced, 4 ½ cups (882g)
- ¼ cup water
- ⅔ cup granulated sugar (135g)
- 2 tablespoon lime juice more or less to taste
- ½ teaspoon kosher salt more or less to taste
- 2-4 teaspoon tajín chili lime seasoning more or less to taste
- Few drops green gel food coloring
Honey lime curd
- ¼ cup lime zest about 4 limes
- 2 tablespoon granulated sugar
- 3 large eggs
- 6 tablespoon honey
- ½ cup lime juice freshly-squeezed (120g)
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter cold (56g)
- ¼ teaspoon citric acid optional
Other
- ½ cup chamoy
- 1 teaspoon tajín chili lime seasoning for garnish
Instructions
Do ahead
- Warning: Sorbet needs an overnight chill. Plan to start the recipe one or two days ahead of when you’d like to serve it.
- The lime curd can be made up to 3 days ahead of time and stored in the refrigerator until needed.
Make the sorbet
- In a blender, combine all of the sorbet ingredients. Blend until smooth. Taste for sweetness, salt and tajin. Add more as needed and blend again.
- Transfer the mixture to an airtight container and refrigerate until COMPLETELY chilled, at least 40°F or 8 hours. To chill faster (2 or less hours), place the mixture in a zip top plastic bag set inside a large bowl filled with ice in the refrigerator.
Make the lime curd
- In a medium bowl, add the granulated sugar and lime zest. Rub the zest into the sugar to release the oils of the zest.
- Add the eggs and whisk into the zesty sugar. Add the honey, lime juice and kosher salt. Whisk to combine.
- Pour the mixture into a medium saucepan set over medium low heat. Stir constantly and cook until thickened, or it reaches 170°F on an instant read thermometer.
- Remove from the heat to a bowl. Add the cold butter and whisk vigorously until combined and the butter has melted in. Stir in the citric acid, if using. Taste and adjust, as needed.
- Cover with plastic wrap touching the surface to prevent a skin from forming. I chilled on a sheet pan for quicker cooling.
Churn the sorbet
- Pour the completely chilled mango sorbet mixture into the ice cream machine and churn according to manufacturer’s instructions. I used a KitchenAid ice cream bowl and it took 20 minutes on low.
Assemble
- Spread a few scoops of the churned sorbet into a loaf pan, or another freezer-safe container. Spoon some lime curd and chamoy on top, swirling with a chopstick or butter knife.
- Repeat layering until you’ve used all the mango sorbet. You may have lime curd leftover. Sprinkle the top of the sorbet in the pan with tajin, if desired.
- Freeze at least 8 hours before scooping.
Notes
Nutrition
Originally published 7/24/2026.
