Mango Sorbet with Ginger Ale

Mango Sorbet with Ginger Ale

A summer delight, a spicy fiery gingery hit against the sweet delicious luscious mango!

I whisk up a basic sorbet concoction with mango pulp and a simple lemongrass-infused sugar syrup, set overnight, and then simply toss into a large wine glass, and add a bit of finger ale for fizz. Of course, you have full permission to sub with a chilled prosecco – as I have done countless times!

I did not have a popsicle mould, so I used silicon mini cupcake moulds which I must admit, was a lot of fun to pop into the mouth at any odd time!

The Recipe


  • Mango sorbet:
  • 1 mango, pulped and juiced, strained
  • 2 tbsp lemongrass sugar syrup
  • ginger ale (1/4 can)
  • fresh lemongrass stick
  • Lemongrass Syrup:
  • ¼ cup sugar
  • ½ cup water
  • 10 x 5 cm stalks of fresh lemongrass


  • Lemongrass Syrup:
  • Place all the ingredients together in the sauce pot and bring to a boil, followed by a simmer, stirring occasionally until you get your sugar syrup consistency
  • Pour the syrup into a glass jar through a sieve and store until ready to use
  • Mix the mango crush with the sugar syrup and stir well
  • Pour into your setting mould and freeze overnight
  • Take them out and place in a wine glass
  • Pour ginger ale on top – just a bit to fill about 1-2 cm at the bottom and stir with fresh lemongrass
  • Top up the ginger ale as needed

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.