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.
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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.
If you are looking for more recipes using mango, why not try our refreshing Mango Cooler, speedy Mango Frozen Yogurt, 10 minute Mango Cheesecake, tangy Mango Chutney or easy Mango Salsa?
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Why You Will Love It
- Dairy-free - a good option for people who are lactose intolerant or vegan.
- Low-fat - low in fat compared to ice cream, making it a healthier option .
- Rich in vitamins - good source of vitamins A and C.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Mango Sorbet
- Step 1: 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.
- Step 2: Add the maple syrup and lime juice and blend again.
- Step 3: 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.
Storage
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.
Dannii's Top Tips
- 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.
Frequently Asked Questions
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.
You need a high powered food processor to make this mango sorbet. We love our Ninja 3-in-1 Food Processor.
More Frozen Dessert Recipes
If you've tried this mango sorbet recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Easy Mango Sorbet
Ingredients
- 2 Mangoes - peeled, de-stoned and frozen
- 2 tablespoon of Maple syrup
- 1 Lime - juice only
Instructions
- 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 tbsp of Maple syrup, 1 Lime
- Transfer to a tub and store in the freezer.
Recipe Video
Recipe Tips
- 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.
Nutritional Information
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Marthie Clark says
Hi Danni
I have not made it yet but wondered if it would work with tinned mango pulp?
Dannii Martin says
Yes, there is no reason why it wouldn't work, although I haven't tried it myself.
Lilliana D says
Hello,
Not sure about the maple flavour with the mango and lime. Texture was a little off too. It's a good idea, maybe worth trying this technique with different recipe another day.
Dannii Martin says
The texture will vary greatly depending on how long your food processor takes to blend it, and then if it has defrosted too much, and then if you have frozen it again or not. You could also sweeten it with honey if you prefer.
Katherine says
Absolutely loved this sorbet and it was healthy enough to give my kids for breakfast during this heatwave!
Tara says
Such a refreshing sorbet! I love that color from the mango and how easily it comes together with just three ingredients.
Carrie Robinson says
I just love how easy this is to make! :) The perfect frozen treat for summertime.
Toni says
I love how easy this is! Such a perfect summer dessert!
Anjali says
This sorbet was so refreshing and easy to make!! It was the perfect afternoon summer treat for my kids today!
Nikki says
This easy mango sorbet is a magnificent summer treat. Everyone will love it.
Kushigalu says
The perfect recipe for summer with mangoes. Thanks for sharing.
Quynh says
My daughter is lactose intolerant. I'm always looking for fun (and healthy) frozen treats to make. She loved this sooooo much! Thank you!
Beth says
This is such a delicious summer dessert! The kids gobbled it up so fast I hardly got to try it!
Katie says
I had no idea sorbet would be so easy. We all loved it.