Cannabis Infused Mango Sorbet Recipe — 4 Easy Steps

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.