The Best Mango Sorbet
This Mango Sorbet is a bright and tropical frozen treat that’s dairy-free, easy to make, and absolutely bursting with real mango flavor. Perfect for cooling off during summer or enjoying a light, refreshing dessert any time of year.

I still remember the first time I made mango sorbet at home.
It was one of those blazing summer afternoons when even ice water didn’t feel cold enough.
I had a few overripe mangoes sitting on the counter, and the idea of turning them into a creamy, golden sorbet just felt right.
I tossed everything into the blender, let it freeze, and what came out was a scoop of sunshine.
Ever since, this mango sorbet recipe has been a seasonal favorite in my kitchen—and I hope it becomes one in yours too.
Why You’ll Love This
- Only 3 Ingredients – You only need mango, lime juice, and a touch of sweetener. It’s unbelievably simple.
- Naturally Dairy-Free & Vegan – Perfect for anyone avoiding dairy or following a plant-based diet.
- Fresh and Fruity – Nothing beats the vibrant, tropical flavor of ripe mangoes in a frozen treat.
- Make-Ahead Friendly – You can store it for weeks and enjoy whenever the craving hits.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4–6 hours (including freezing)
Cuisines: International, Tropical
Servings: 4
Estimated Cost: $4–6
Equipment:
- Blender or food processor
- Airtight freezer-safe container
- Ice cream scoop
- Knife and cutting board
Ingredients

- 3 cups ripe mango chunks (fresh or frozen)
- 2 tablespoons lime juice (about 1 lime)
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- Optional: a pinch of salt for enhanced flavor
Step-by-Step Instructions
- Prepare the mangoes: If using fresh mangoes, peel, pit, and chop them into chunks. Measure about 3 cups. If using frozen mango, let it thaw slightly to make blending easier.
- Blend everything: In a high-speed blender or food processor, add the mango chunks, lime juice, and sweetener. Blend until completely smooth and creamy. Taste and adjust sweetness or lime if needed.
- Freeze the mixture: Pour the mango purée into a shallow freezer-safe container. Spread it evenly and cover with a lid or plastic wrap.
- Freeze until firm: Freeze for 4–6 hours or overnight, until the mixture is fully solid.
- Serve: Let the sorbet sit at room temperature for 5–10 minutes before scooping. Use a warm scoop for smoother servings. Enjoy!
Nutrition Facts
Serving size: 1 scoop (about 1/2 cup)
- Calories: 95
- Carbohydrates: 24g
- Sugar: 21g
- Fiber: 2g
- Vitamin C: 45% DV
- Fat: 0g
- Protein: 1g
Tips for Success
- Use ripe mangoes: The riper the mango, the sweeter and creamier your sorbet will be.
- Don’t skip the lime juice: It enhances the mango’s flavor and adds brightness.
- Strain if needed: If your mango purée has stringy bits, strain it before freezing for smoother texture.
- Use frozen mango for instant sorbet: Blend frozen mango with lime and sweetener for a soft-serve texture you can eat right away.
The Best Mango Sorbet
Ingredients
- 3 cups ripe mango chunks fresh or frozen
- 2 tablespoons lime juice about 1 lime
- 2 –3 tablespoons maple syrup or honey adjust to taste
- Optional: a pinch of salt for enhanced flavor
Instructions
- Prepare the mangoes: If using fresh mangoes, peel, pit, and chop them into chunks. Measure about 3 cups. If using frozen mango, let it thaw slightly to make blending easier.
- Blend everything: In a high-speed blender or food processor, add the mango chunks, lime juice, and sweetener. Blend until completely smooth and creamy. Taste and adjust sweetness or lime if needed.
- Freeze the mixture: Pour the mango purée into a shallow freezer-safe container. Spread it evenly and cover with a lid or plastic wrap.
- Freeze until firm: Freeze for 4–6 hours or overnight, until the mixture is fully solid.
- Serve: Let the sorbet sit at room temperature for 5–10 minutes before scooping. Use a warm scoop for smoother servings. Enjoy!
Notes
- Use ripe mangoes: The riper the mango, the sweeter and creamier your sorbet will be.
- Don’t skip the lime juice: It enhances the mango’s flavor and adds brightness.
- Strain if needed: If your mango purée has stringy bits, strain it before freezing for smoother texture.
- Use frozen mango for instant sorbet: Blend frozen mango with lime and sweetener for a soft-serve texture you can eat right away.
Common Questions
1. Can I make mango sorbet without an ice cream maker?
Absolutely! This recipe is designed to be made in a blender and frozen in a container—no machine needed.
2. How long does homemade mango sorbet last?
Stored in an airtight container, it stays fresh for up to 3 weeks in the freezer.
3. Can I use canned mango pulp?
Yes, just make sure it’s unsweetened or reduce the sweetener accordingly if it’s already sweetened.
4. Why is my sorbet icy instead of smooth?
Too much water or not enough sweetener can cause iciness. Using ripe mangoes and the right amount of sweetener will help maintain a creamy texture.
Hope this tropical mango sorbet brings a little sunshine into your kitchen!
Whether you’re hosting a summer BBQ, treating the kids, or just cooling off after a long day, this fruity dessert is a refreshing way to sweeten things up.
Enjoy every spoonful!