A gin cocktail that transports summer with every sip: London Dry Gin meets fruity mango sorbet and is lifted with zesty ginger beer and lime juice. The combination of creamy sweetness and spicy heat makes it the perfect drink for warm days – or as a dessert in liquid form. Not a mixed drink for purists, but just the thing if gin is allowed to be something other than harsh and clear.
And here’s what you need for the Gin Mango Sorbet
6 cl London Dry Gin
4 cl lime juice (freshly squeezed)
2 scoops mango sorbet (approx. 40 g each, room temperature)
12 cl ginger beer (spicy, not too sweet)
1 sprig fresh mint (for garnish)
Crushed ice (to fill)
What matters
The secret lies in timing: the sorbet must not be too cold, otherwise the gin will freeze and taste dull. Take it out of the freezer 10 minutes before mixing – it should be soft but still shape-stable. Choose ginger beer with plenty of heat (at least 4 g ginger per litre), otherwise the fruit will drown in sugar. Those who prefer it even more intense can purée half a ripe mango with 1 cl lime juice and add 1 cl of it as a bottom to the glass before the ice. This binds the aromas and makes the drink even creamier without weighing it down.
Variations
- Gin Mango Sorbet Fizz — Replace ginger beer with 8 cl soda water and 2 cl sugar syrup. Less spicy, but more effervescent – ideal for gin drinkers who prefer it lighter.
- Passion fruit variation — Replace mango sorbet with passion fruit sorbet and mix in 2 cl passion fruit purée. Increase the heat of the ginger beer, as the acidity of the passion fruit needs more contrast.
Frequently asked questions
Can I use regular mango ice cream instead of sorbet?
No. Ice cream contains milk fat, which clumps with the alcohol and makes the drink unpleasantly greasy. Sorbet is fat-free and melts evenly – exactly what the gin needs to unfold its aromas.
Why does my drink taste like alcohol ice cubes?
The sorbet was too cold or the gin too high-proof (over 45 % vol.). Either let the sorbet thaw beforehand or choose a milder gin (37.5–42 % vol.). The alcohol should not dominate but should carry the fruit.
Can I use ready-made mango purée instead of sorbet?
Yes, but with a trick: stir 3 cl mango purée with 1 cl sugar syrup and 1 cl lime juice and pour as a bottom into the glass. Then add gin and ginger beer on top – this preserves the creamy texture.
