Mango & hibiscus sorbet

Cool, sweet and fruity, this refreshing mango and hibiscus sorbet is perfect to enjoy on a warm Summer afternoon by the pool. It is only enhanced by a splash of prosecco.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Mango & hibiscus sorbet
  • 1/3 cup (20g) hibiscus tea
  • 1 cup (250ml) boiling water
  • 1/2 cup (110g) caster (superfine) sugar
  • 4 mangoes (1.7kg), chopped coarsley
  • 2 tablespoon lime juice
  • 3 cup (750ml) prosecco or sparkling white wine


Mango & ibiscus sorbet
  • 1
    Place hibiscus tea and the water in a small heatproof jug or bowl; stand 5 minutes. Strain liquid into a small saucepan, add sugar; stir, over medium heat until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, 1 minute. Cool.
  • 2
    Process mango and juice until smooth; stir in strained hibiscus tea syrup. Pour into an ice-cream machine; churn according to manufacturer's instructions. (Or, freeze mixture in a shallow dish until firm. Chop sorbet, process until smooth. Return to dish. Repeat. Transfer sorbet to loaf pan or small deep container. Cover; freeze until firm.)
  • 3
    Scoop sorbet into four serving glasses; top with prosecco.


Sorbet can be made 2 days ahead. Transfer to a small deep airtight container and freeze.

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