Peruvian Mango Sorbet (Cremolada de Mango)

Name: Peruvian Mango Sorbet (Cremolada de Mango)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Peru
Ingredients: 4 cups (600 g) ripe mango flesh, cut into chunks (about 3 large mangoes); 1 cup (240 ml) water; 3/4 cup (150 g) granulated sugar; 2 tbsp (30 ml) fresh lime juice; 1/4 tsp (1.5 g) fine salt

Cremolada de mango Say it: kreh-moh-LAH-dah deh MAHN-goh

By the Passport Plate editors. Published November 4, 2026.

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Cremolada is Peru's beloved fruit ice, sold in cremoladeras from city streets to beach towns. Unlike dairy ice cream, it is made from ripe fruit, sugar syrup and water, then frozen and stirred until creamy and scoopable. Mango is a favorite, especially in summer, when the fruit is sweet and fragrant. The lime keeps it bright, while the simple freezing method gives a soft, snowy texture. It is refreshing after ceviche or spicy food and is easy to make at home with a blender and freezer.

Peruvian Mango Sorbet (Cremolada de Mango)

Cremolada de mango

Pronounced kreh-moh-LAH-dah deh MAHN-goh

Serves: 4
Prep: 20 min
Cook: 5 min
Total: 25 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (600 g)600 g (4 cups) ripe mango flesh, cut into chunks (about 3 large mangoes)
1 cup (240 ml)240 ml (1 cup) water
3/4 cup (150 g)150 g (3/4 cup) granulated sugar
2 tbsp (30 ml)30 ml (2 tbsp) fresh lime juice
1/4 tsp (1.5 g)1.5 g (1/4 tsp) fine salt

Method

Combine the water, sugar and salt in a small saucepan. Heat over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes; do not let it boil. Remove from the heat and cool completely.
Blend the mango, cooled syrup and lime juice until very smooth, 1 to 2 minutes. Taste and adjust with a little more sugar or lime if needed.
Pour the mixture into a shallow freezer-safe dish, about 1 inch (2.5 cm) deep. Cover and freeze for 45 minutes, until the edges begin to set.
Stir with a fork, scraping the frozen edges into the center. Return to the freezer and repeat every 30 minutes for 2 to 3 hours, until thick, slushy and creamy with no hard chunks.
If the mixture freezes solid, break it into chunks and pulse briefly in a food processor until smooth and scoopable.
Scoop into chilled glasses and serve immediately, while it is soft and snowy at the edges.

Regional variant: Lúcuma Cremolada (Cremolada de Lúcuma)

Replace the mango with 2 cups (480 ml) thawed frozen lúcuma pulp, or blend 1/2 cup (60 g) lúcuma powder with 1 1/2 cups (360 ml) water until smooth. Reduce the sugar to 1/2 cup (100 g) because lúcuma is naturally sweet, and use only 1 tbsp (15 ml) lime juice. Blend, freeze and stir exactly as above.

Cook's notes

Use very ripe mangoes that smell sweet at the stem and yield slightly to pressure; underripe fruit makes a bland, icy cremolada.
Stir vigorously each time you scrape the freezing mixture, as this breaks up ice crystals and gives the cremolada its creamy texture.
If the cremolada is too firm to scoop, let it stand at room temperature for 5 to 10 minutes before serving.

Serve with

Serve in chilled glasses with a spoon, after ceviche or on a hot afternoon.

Make ahead and storage

Store in an airtight container in the freezer for up to 1 week; soften for 5 to 10 minutes at room temperature before scooping.

Peruvian Mango Sorbet (Cremolada de Mango)