Homemade mango sorbet is easy to make and so refreshing, with just 3 ingredients and no ice cream maker required!
Quick & healthy mango sorbet
I first came up with this simple recipe years ago while living in The Philippines, where ripe mangos abound at every grocery store and roadside fruit stand.
I’d return hungry from school and whip up my own DIY mango sorbet in seconds. All you do is throw everything into a blender or food processor and blend until smooth.
It really is that easy.
Forget paying high prices for a pint of Haagen Dazs or Talenti. Homemade tastes so much more delicious!
The recipe was adapted from this Strawberry Sorbet
Why you’ll love this recipe
Creamy texture. The soft blended mango will remind you more of a fancy high end mango ice cream, sherbet, or gelato than sorbet.
Dairy free. There’s no milk or eggs in this low calorie sorbet, which can also be low fat, gluten free, and vegan.
Just 3 ingredients. Purchase everything you need for the recipe in one place. Technically, you can even leave out the lime juice for a two ingredient mango sorbet.
Customizable. Once you get the base down, have fun playing with new flavors. Try adding coconut milk, pineapple juice, or frozen strawberries, blueberries, raspberries, or banana to the blender.
Mango sorbet recipe video – step by step
Ingredients
You need just a few basic ingredients, with no corn syrup, simple syrup, or sweetened condensed milk found in many other mango sorbet recipes.
Mango – This can be either fresh or frozen mango. Any type of mango will work here, including yellow honey mangos like Ataulfo or larger green and red varieties like Haden or Tommy Atkins.
Sweetener – Use your favorite all purpose sweetener or regular sugar. For a refined sugar free treat, try pure maple syrup or xylitol.
Lime juice – Fresh or bottled lime juice adds depth of flavor to the frozen dessert. The tartness from the lime balances the naturally sweet mango. I also like to throw in the lime zest for even more bold tropical flavor.
How to make mango sorbet
- If using fresh mango, remove the peel and discard the pit. Slice the fruit into bite size pieces, and freeze in a Ziploc bag or lidded container.
- For a no churn sorbet in a blender or food processor, allow the mango to thaw just enough that your machine can process it easily.
- Blend all ingredients until thick and smooth.
- Use a large spoon or an ice cream scoop to portion into bowls or parfait glasses. Garnish if desired, and enjoy.
- Store leftovers covered in the freezer for up to three months. Thaw before serving.
For mango sorbet in a Ninja Creami, first puree all ingredients. Freeze in the machine container for 24 hours. Spin on “sorbet” setting, then re-spin until creamy.
- 3 cups mango chunks (15 oz)
- 1/4 cup sugar of choice (pure maple syrup, white sugar, xylitol, etc.)
- 2 tsp lime juice and optional zest
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If using fresh mango, remove the peel and pit. Slice the fruit into bite size pieces, and freeze in a bag or lidded container. When ready to make mango sorbet, allow frozen mango to thaw just enough for your blender or food processor to easily blend the fruit. Blend all ingredients until thick and smooth. For authentic presentation, use an ice cream scoop to serve. Freeze leftovers for up to three months, and thaw before enjoying. View Nutrition Facts
Healthy Fruit Dessert Ideas
