Our refreshing homemade Mango Sorbet recipe is made in 5 minutes with frozen mango, simple syrup, lime juice, and a food processor – no ice cream maker is needed.
Easy Sorbet Recipe
Mango Sorbet, a refreshing delight that’s as vibrant in flavor as it is in color, is the perfect snack for a hot summer day. This icy treat, bursting with the natural sweetness of mangoes and the tang of lime, is a dessert that’s as healthy as it is delicious.
Perfect for backyard barbecues, pool parties, or just a quiet afternoon at home, Mango Sorbet is a versatile dessert that fits any occasion. Its tropical flavor transports you to a beachside paradise, making it a hit at any gathering.
The best part about this Mango Sorbet is its simplicity. With just three main ingredients and a few optional garnishes, you can whip up this delightful dessert in no time. Plus, it’s a great way to enjoy the taste of fresh mangoes all year round, thanks to the use of frozen mangoes.
Homemade mango sorbet (aka mango sorbetto) is an egg free, dairy-free frozen treat with a nutrient-dense fruit component that makes it rich in vitamin C, plus it’s lower in calories and fat than its ice cream counterpart so you can feel good about feeding it to your family.
What could be better than blended fruit that’s been sweetened and served as a soft scoop? It’s perfect for warm weather desserts or as a palate cleanser between courses.
Why We Love Mango Sorbet
- Quick and easy to make in 5 minutes.
- Uses only 3 ingredients.
- Egg-free, dairy-free, and rich in vitamin C, plus it’s lower in calories and fat than ice cream.
- No ice cream churn needed to make a thick, creamy, frosty, sweet treat.
- Loaded with vitamin C in every lick.
- Perfectly refreshing for hot days during spring and summer months.
Mango Sorbet Ingredients
- Frozen mango: You can use fresh mango but will need to adjust the freeze time.
- Simple syrup: This adds a touch of sweetness to balance out the tartness of the mango and lime. You can substitute the simple syrup with a natural sweetener like honey or agave nectar.
- Lime juice: A squeeze of lime juice enhances the mango’s flavor and adds a refreshing tang to our sorbet. If limes aren’t available, you can use lemon juice as a substitute.
Substitutions and Additions
- Grab A Garnish: Feel free to top your frozen treat with mint leaves or fresh berries (like raspberries, blueberries, blackberries, or strawberries).
- Use Your Favorite Fruit: You can swap the mango for your other favorite fruits for a different sorbet flavor. Try this same recipe with frozen raspberries, peaches, strawberries, or pineapple.
- Swap The Sweetener: Instead of simple syrup, you can sweeten your sorbet with agave, honey, or maple syrup.
Recommended Tools
- Food processor
- Shallow, freezer-safe container with a lid
- Parchment paper or plastic wrap
How to Make Mango Sorbet
- Make The Sorbet Mixture: Blend together the 3 ingredients until smooth and creamy.
Pro Tip: Scrape down the sides and bottom of the processor bowl and pulse again if needed until everything is completely smooth. - Serve: Serve immediately or freeze for later. Enjoy!
Tips For Making The Best Mango Sorbet
- I always recommend using fresh lime juice for the best flavor; however, you can use lime juice from concentrate instead.
- You can use fresh mango instead of frozen mango, but you will need to freeze the sorbet for longer. You will need about 3 cups of mango.
- If you’d like a more frozen sorbet, you can pour the mixture into a shallow, freezer-safe container and cover it with plastic wrap or parchment paper. Place it in the freezer for 30 minutes to an hour and serve frozen with mint leaves and fresh raspberries.
- For a creamier texture, you can add a spoonful of Greek yogurt or coconut cream to the blender.
How To Serve Sorbet
Mango Sorbet is a versatile dessert that can be served in a variety of ways.
As a Standalone Dessert: Serve it in a dessert bowl or glass, garnished with mint leaves and fresh raspberries for a simple yet elegant dessert.
As a Refreshing Palate Cleanser: Serve a small scoop of sorbet between courses at a dinner party to cleanse the palate and prepare guests for the next delicious dish.
In a Dessert Parfait: Layer Mango Sorbet with fresh fruits, granola, and yogurt in a tall glass to create a colorful and healthy dessert parfait.
With a Tropical Twist: Top your homemade sorbet with a sprinkle of shredded coconut and a drizzle of passionfruit syrup for a tropical twist.
As a Float: Scoop sorbet into a glass and pour over sparkling water or ginger ale to create a refreshing sorbet float.
How to Store Recipe Name
Mango Sorbet is a great make-ahead dessert that can be stored in the freezer.
Make Ahead: You can make Mango Sorbet in advance. Just pour the blended mixture into a shallow, freezer-safe container, cover well with plastic wrap or parchment paper, seal with a lid, and place in the freezer until ready to serve.
In the Freezer: Mango Sorbet can be stored in the freezer for up to 3 months. Make sure it’s well covered to prevent freezer burn.
To Serve: When ready to serve, remove the sorbet from the freezer and let it sit at room temperature for 5-10 minutes to soften. Scoop the sorbet into bowls and serve immediately. It’s best not to let the sorbet sit out at room temperature for too long, as it can become soft and start to melt.
More Easy Ice Cream Recipes
Other Easy Frozen Treats
Mango Sorbet
Ingredients
- 16 ounce bag of frozen mango
- ¼ cup simple syrup
- 1 Tablespoon lime juice
- Mint leaves optional garnish
- Fresh raspberries optional garnish
Instructions
- Place the frozen mango, simple syrup, and lime juice in a food processor and blend for about 3 minutes or until smooth and creamy.
- Scrape down the sides and bottom of the processor bowl and pulse again if needed until everything is completely smooth.
- Serve immediately or pour into a shallow, freezer-safe container and cover well with plastic wrap or parchment paper.
- Seal with a lid and place in the freezer for 30 minutes to an hour. Serve frozen with mint leaves and fresh raspberries, optional.
Jenn’s Notes
- To Store: Mango Sorbet should be stored in an airtight container in the freezer for up to 2-3 months.
- I always recommend using fresh lime juice for the best flavor; however, you can use lime juice from concentrate instead.
- You can use fresh mango instead of frozen mango, but you will need to freeze the sorbet for longer. You will need about 3 cups of mango.
- If you’d like a more frozen sorbet, you can pour the mixture into a shallow, freezer-safe container and cover it with plastic wrap or parchment paper. Place it in the freezer for 30 minutes to an hour and serve frozen with mint leaves and fresh raspberries.
Ok, just to make you think I don’t know much a cooking. What exactly is simple syrup??
I’m going to guess clear corn syrup.
LOL – no worries – Simple syrup is a basic syrup made by dissolving equal parts sugar and water, commonly used as a sweetener in beverages and desserts.