Cannabis Infused Mango Sorbet Recipe — 4 Easy Steps

This cannabis infused mango sorbet recipe from Herbistry420 is a refreshing frozen cannabis treat made with just a handful of ingredients. The infusion comes from cannabis infused honey — no butter, no oil, just sweet infused honey churned into fresh mango. You can make it with or without an ice cream maker, and the result is a tropical frozen dessert that happens to deliver a potent dose.

Why Use Infused Honey Mango Sorbet?

Traditional sorbet is just fruit, a sweetener, and liquid. This recipe uses cannabis infused honey as the sweetener, which blends naturally with the mango and water base. The result is a bright infused honey mango sorbet with a smooth texture and a honey-forward flavor that lets the mango shine through. Using infused honey also means no cooking — the THC is already activated from the honey infusion process.

Ingredients for Cannabis Infused Mango Sorbet Recipe

• 4 ripe mangoes, peeled and cubed (riper = sweeter)
• ½ cup cannabis infused honey (170g)
• ½ cup water (127ml)
• ½ lime, juiced
• A few turns of Himalayan pink sea salt

Note: The potency of this cannabis honey sorbet recipe depends entirely on your infused honey. Fordee estimates the full batch came out around 300mg THC total. Adjust your serving size accordingly.

How to Make Cannabis Infused Mango Sorbet in 4 Steps

Step 1: Prep the Mangoes

Use a sharp knife to cut each mango along both sides of the seed. Scoop the flesh out with a spoon. Avoid any white parts near the seed — mango seeds can be mildly toxic, so discard them and any white seed fragments. Ripe mangoes are key to this cannabis infused mango sorbet recipe — the riper the fruit, the sweeter your sorbet.

Step 2: Blend Everything Together

Add all the mango to a blender. Pour in the cannabis infused honey, water, fresh lime juice, and a few turns of Himalayan sea salt. Blend until completely smooth. Keep your volume under 1.2 liters to avoid overflow. This is your infused honey mango sorbet base.

Step 3: Churn or Freeze

Mango sorbet with ice cream maker: Pour the blended mixture into your ice cream maker bowl and churn for 60 minutes. The machine brings the temperature down and creates a smooth, creamy texture. Pre-chilling the bowl before adding the mixture will reduce ice crystals and improve mouthfeel.

Mango sorbet without ice cream maker: Spread the mango chunks on an aluminum foil-lined baking tray and freeze for 4 hours before blending. After blending, pour into containers and freeze for 3–4 more hours. The mango sorbet without ice cream maker method works well — the texture won’t be quite as silky, but it is still delicious and very easy.

Step 4: Freeze and Serve

Transfer to airtight containers and freeze for at least 1–2 hours. Scoop and serve. Label your containers clearly — especially if you are storing both infused and non-infused batches. Keep away from children and pets.

Tips for This Cannabis Honey Sorbet Recipe

• Use very ripe mangoes — The riper the mango, the sweeter and more flavorful your sorbet. Under-ripe mangoes produce a tart, less enjoyable result.
• Honey-forward flavor — You will taste the honey as much as the mango. If you prefer a lighter honey taste, reduce to ⅓ cup and add a little extra water.
• Label your containers — Use a marker or sticker system to distinguish infused from non-infused batches.
• Best texture within 5–7 days — After that, ice crystals may form and affect the mouthfeel.