mango sorbet

The easiest mango sorbet that also happens to be naturally sweetened, NO-churn, and SO easy to make! Just 3 ingredients required.

3-Ingredient Mango Sorbet (No-Churn!)

mango ((~two 10-oz bags))

maple syrup

lime juice

Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!

Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks!

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.

Easy Mango Sorbet 

pound* frozen diced mango (see notes for fresh mango)

water

sugar

kosher salt

Place half the frozen mango chunks in a food processor or high-powered blender with the water, sugar, and lime juice. Puree until smooth, stopping and scraping down the sides as necessary. Then add the remaining mango chunks and puree until smooth, adding a splash more water if necessary. This forms a no churn sorbet that you can eat immediately, or move to Step 2 if you have an ice cream maker. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)

Pour the mixture into an ice cream maker and freeze for about 15 minutes, until the texture becomes frosty and creamy. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

This quick and simple Homemade Mango Sorbet recipe is perfect for a healthy dairy-free treat for kids or adults!  It is ready instantly with no freezing or ice cream machine required.

The tropical, sweet mango becomes silky and creamy when blended.  A touch of maple syrup helps bring out the mango's natural sweetness but you could skip it if desired.  A splash or two of non-dairy milk helps with blending if needed but isn't required either.

Homemade Mango Sorbet (refined sugar-free)

mango

mint

Add frozen mango to a high-speed blender and blend on low speed.  Use the blender's tamper (also known as a plunger) with the blender lid on to push the ingredients into the blades as they move slowly on low speed.  Continue to push the frozen mango into the blades until the mixture is smooth and creamy.

If your blender is having trouble wait a couple minutes for your frozen mango to thaw a bit more.

Once the sorbet is smooth and creamy and no chunks remain, scoop it out of the blender using a spoon or an ice cream scooper.  Divide into bowls and garnish with fresh mint if you are feeling fancy.  Serve and enjoy immediately.

You can store leftovers covered in the freezer for 1-2 hours.  Any longer and it will start to freeze solid and be difficult to scoop.  If stored for longer than 2 hours you will want to let the mango sorbet sit at room temperature until soft again.  I find the texture is best when fresh.

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The most viewed mango sorbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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3-Ingredient Mango Sorbet (No-Churn...

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Top 3 mango sorbet recipes from across the web

The most viewed mango sorbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3-Ingredient Mango Sorbet (No-Churn...

Easy Mango Sorbet

Homemade Mango Sorbet (refined suga...

The most viewed mango sorbet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine