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.
Servings 4
Calories 95kcal
Cost $4–$6
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.