This Easy Mango Sorbet is made with just 3 ingredients, no churning in an ice cream maker needed, and it's going to be your go-to refreshing dessert this summer. A really intense mango flavour, by simply blending frozen mango with a little maple syrup and lime juice until it's creamy and delicious. It really is THAT easy.
Mango sorbet is a healthier alternative to ice cream, and it's dairy free. Our version is naturally sweetened with a little maple syrup, so it's even healthier than traditional sorbet made with sugar. It is the perfect refreshing summer treat, that is fat free and low in calories too.
Why you will love it
- Dairy-free - Mango sorbet is made without any dairy products, making it a good option for people who are lactose intolerant or vegan.
- Low-fat - Mango sorbet is low in fat compared to ice cream, making it a healthier option for those watching their calorie intake.
- Rich in vitamins - Mangoes are a good source of vitamins A and C, which are essential for maintaining healthy skin, vision, and immune system.
Ingredients and substitutions
- Mango - The key to making the perfect mango sorbet is to use ripe mangoes. Ripe mangoes are sweeter and have a more intense flavour than unripe ones. You can chop up your own mango and freeze it, or you can use ready frozen mango which will always be nice and ripe and saves on the freezing time too. Read all our tips below on how to choose the perfect mango. You can use tinned mango if that was all you could get though.
- Maple syrup - This adds a little extra sweetness. You could leave it out, or use honey instead if you prefer.
- Lime juice - This really freshens up the mango sorbet and adds some zestiness too.
A full ingredients list with measurements is in the recipe card below.
How to make mango sorbet - Step by step
One: Put the mango chunks into a food processor. Blend until smooth. This may take a while to get the correct consistency. It might seem quite "powdery" at first, but keep blending and it will come together.
Two: Add the maple syrup and lime juice and blend again.
Three: Transfer to a tub and store in the freezer. See below for storage instructions.
Choosing a mango
The key to making this recipe as amazing as possible is choosing the best mangoes you can find. They need to be really ripe and full of flavour.
The best way to tell if a mango is ripe is by the feel of it. Give the mango a gentle squeeze and it should give slightly which means that the flesh inside is nice and soft. It is similar to checking if a peach is ripe.
Don't focus on the colour too much, as different types of mango have different colours when ripe. Whilst you might think that a darker red, rather than green, would mean it is ripe, it doesn't necessarily work that way.
How to ripen a mango
If when you go shopping you still can't find a perfectly ripe mango, then you have some options when it comes to ripening them at home. Firstly, never put them in the fridge, as they need to be left out to be able to ripen.
If you want to speed up the process a little, then you can put them in a brown paper bag and leave it undisturbed overnight. This will allow it to release some ethylene, which is an odourless gas that speeds up the ripening process. Remove the mangoes from the bag once they start giving off a fruity smell and softened.
Another way to speed up the ripening process is to put the mango completely submerged in a bowl of uncooked rice or popcorn kernels. The rice or popcorn helps trap the ethylene gas around the mango which makes it ripen faster.
You can store mango sorbet in a container in the freezer for up to one month. Before serving, you will need to leave it at room temperature for about 15 minutes to soften up and make it scoopable again. Here are some tips on freezing it.
- Transfer the sorbet to an airtight container with a lid. This will prevent freezer burn and odours from affecting the sorbet.
- Label the container with the date it was made and the flavour.
- Store the sorbet at the back of the freezer where the temperature is the most consistent.
- Do not refreeze sorbet that has melted as this can affect the texture and taste.
It is important to note that the longer the sorbet is stored, the more likely it is to develop ice crystals and lose its smooth texture. Therefore, it is recommended to consume the sorbet within 1 month of freezing.
Frequently Asked Questions
You need a high powered food processor to make this mango sorbet. We love our Ninja 3-in-1 Food Processor.
If you have processed it for 5-10 minutes and it's still not getting creamy, then it could be because your food processor is under or over filled. It needs enough in there to be able to mix, but not too much that it is crowded. You could also try letting your frozen mango thaw a little first.
This would only happen if you have added too much maple syrup or you have left it to thaw for too long.
More frozen dessert recipes
Easy Mango Sorbet
- 2 Mangoes - peeled, de-stoned and frozen
- 2 tablespoon Maple syrup
- 1 Lime - juice only
- Put the mango chunks into a food processor. Blend until smooth. This may take a while to get the correct consistency. It might seem quite "powdery" at first, but keep blending and it will come together.2 Mangoes
- Add the maple syrup and lime juice and blend again.2 tablespoon Maple syrup, 1 Lime
- Transfer to a tub and store in the freezer.
- Trust the process! A bit like making your own nut butter, when you first start blending this it will look like not a lot is happening. But, keep on scrapping down the sides and blending again and repeat until it becomes a lovely creamy sorbet texture.
- To make this mango sorbet recipe look more presentable, you can add some garnishes. We like mint leaves, but some crushed pistachios or almonds on top look nice.
- It is best served straight away to be scoopable. If you don't want to serve it straight away, then you can put it in the freezer. But, before serving you will need to let it thaw for 15-30 minutes (depending on room temperature) for it to be scoopable again.
- For some added crunch, serve with some granola sprinkled over.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.