Mango Sorbet
Cool off with this easy homemade mango sorbet, a refreshing, dairy-free, no-churn dessert bursting with tropical flavor. Made with just four ingredients, this silky-smooth sorbet is the perfect summer treat.
Equipment
- Blender or food processor
- Freezer-safe container
- Spatula
- Ice cream scoop
Ingredients
For the Sorbet:
- 3 large ripe mangoes peeled and cubed
- ¼ cup fresh lime juice about 2 limes
- ⅓ cup maple syrup or honey adjust to taste
- ½ cup water or coconut water for extra flavor
- ½ teaspoon vanilla extract optional, for depth of flavor
Optional Garnishes:
- Fresh mango slices
- Mint leaves
- Toasted coconut flakes
Instructions
Blend the Ingredients
- In a blender or food processor, combine mango cubes, lime juice, maple syrup, and water. Blend until smooth and creamy.
- If needed, add more water to help blend.
- Tip: For an ultra-smooth texture, strain the mixture through a fine-mesh sieve.
Freeze the Sorbet
- Pour the blended mixture into a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
- Stir every 30 minutes for the first 2 hours to prevent ice crystals.
- Tip: Adding a splash of rum or vodka helps keep the sorbet from freezing too hard.
Serve & Enjoy
- Let the sorbet sit at room temperature for 5 minutes before scooping.
- Garnish with fresh mint, mango slices, or toasted coconut.
Notes
For a creamier texture, substitute water with full-fat coconut milk.
Use pre-frozen mango chunks for an instant sorbet with no extra freeze time.
Store in an airtight container in the freezer for up to 2 weeks.
"Every scoop is a little vacation in a bowl."
Use pre-frozen mango chunks for an instant sorbet with no extra freeze time.
Store in an airtight container in the freezer for up to 2 weeks.
"Every scoop is a little vacation in a bowl."