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Transport yourself to a tropical island with this easy Mango Sorbet Recipe! Its sweet, balanced, and bright flavor tastes like your favorite ice cream shop, but it’s actually made with just 3 whole foods ingredients in a few simple steps. No ice cream maker needed. Naturally vegan, dairy-free, and processed sugar-free!
Looking for easy and healthy summer desserts? I got you covered with the best mango sorbet recipe. Made with leftover fruit or store-bought frozen mango, lime juice, and agave nectar, in 4 easy steps (i.e., no-churning!), it’s sweet, frosty, scoopable, and tropical. A no-brainer summer sweet treat!
I like to make this sorbet with leftover mangos — it’s a great way to use them up before they go bad. Just peel, pit, cube, freeze until solid, and make the sorbet whenever you’re ready.
Baby J and I love snacking on sorbet on warm afternoons. In fact, Baby J has been a fan of sorbets since she was young, and I’ve always enjoyed making them for her. They’re a great way to work wholesome fruits into her diet while tasting like a treat. Talk about a win-win!
For more mango recipes, check out my Mango Guacamole and Mango Avocado Salad.
Ingredients
Frozen Mango: Use up mango before it goes bad by peeling, pitting, and cubing it before freezing. You can use any type of ripe mango, such as champagne, Tommy Atkins, or Kent mangos, or store-bought frozen mango. You will need 4 cups, which is about 6 mangos (depending on the size of the fruit).
Agave Nectar: Also known as agave syrup, this is a natural and vegan-friendly sweetener that sweetens the mango without overwhelming its flavor. If using ripe, super sweet mangos, you can lessen or omit the agave.
Lime Juice: An optional but encouraged ingredient, lime juice’s acidity balances the sweetness of the mango and enhances the sorbet’s tropical flavor. For an extra touch of lime, add the zest.
How to Make Mango Sorbet
This mango sorbet recipe is as simple as 1-2-3-(4!), making it a super simple and delicious way to enjoy fruit before it goes bad:
- Pulverize. Place the frozen mango in a food processor or blender. Cover and blend until coarsely ground.
- Add agave and lime juice.
- Blend. Cover and blend until smooth and spoonable, stopping to scrape down the sides of the food processor or blender as needed.
- Freeze. Spoon the mango sorbet into a freezer-safe container with a lid. Freeze for at least one hour before serving with an ice cream scoop.
Jenné’s Recipe Pro-Tips
- Be patient. Depending on the strength of your food processor or blender, the blending process can take a minute or two. Be consistent with the blending and scrape down the sides of the mixture as needed
- Sweeten to taste. Depending on your preference, sweeter mangos may need less agave syrup, and more tart ones may need more. Once the sorbet has achieved a smooth consistency, sample a bit of it, and add more agave, a teaspoon at a time if needed.
- Prevent burnout. If using a blender (instead of a food processor) know that even high-speed blenders can struggle to blend the thick and cold sorbet. Prevent the motor from burning out by blending on high speed and pushing the sorbet down into the blades with the tamper. If the motor becomes loud or starts to emit a burning smell, give it a minute or two to cool down before resuming.
- Thaw slightly. If using an older food processor or blender with a lower-powered motor, thawing the mangos just slightly before blending can help support the blending process. Leave them at room temperature for 15-30 minutes, or until they are lightly softened and have a frosty texture.
- Storage directions. Once transferred to a freezer-safe container with a lid, the sorbet can be stored in the freezer for up to 3 months.
Recipe Variations
Add your own touch to this homemade mango sorbet recipe by making any of the following adjustments:
- Mango Coconut: Swap one of the cups of mango with a cup of frozen coconut chunks and add 1/2 cup of coconut cream with the agave syrup and lime.
- Mango Pineapple: Blend 3 cups each of frozen mango and frozen pineapple. Sweeten to taste with agave, depending on how ripe and sweet the fruit is.
- Mango Berry: Use 4 cups of frozen mango and 2 cups of frozen blueberries, raspberries, or mixed berries and sweeten the sorbet with maple syrup instead of agave.
- Mango Popsicles: Add 1 cup of mango nectar, coconut milk, or coconut water to the blitzed mangos with the lime juice and agave. Blend until smooth and frosty. Pour the mixture into popsicle molds and freeze overnight until frozen-through.
Frequently Asked Questions
No, sorbet and sherbet are two different frozen desserts. Both are made from blended fruit or fruit juice and sweetener, though sherbet has added dairy, cream, or buttermilk, making it creamier, richer, and not vegan-friendly (as this recipe for mango sorbet is).
Yes, sorbet is healthier than ice cream on many accounts. For example, this recipe is made with only natural, wholesome ingredients, such as fruit, agave syrup, and lime juice, whereas ice cream is usually made with heavy cream, white sugar, and eggs.
Transport yourself to a tropical island with this easy Mango Sorbet Recipe! Its sweet, balanced, and bright flavor tastes like your favorite ice cream shop, but it’s actually made with just 3 whole foods ingredients in a few simple steps. Naturally vegan, dairy-free, and processed sugar-free!Sorbet is much lower in calories and processed sugar than ice cream and is also more wholesome and nutritious. This mango sorbet is rich in fiber, vitamin C, and many other micronutrients (source), making it a better-for-you snack or sweet treat.
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Mango Sorbet
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Ingredients
- 4 cups frozen mango, cubed or cut into large chunks
- 2 tbsp agave nectar
- 2 tbsp freshly squeezed lime juice, optional
Instructions
- Place the frozen mango in a food processor or blender. Cover and blend until coarsely ground.
- Add the agave and lime juice. Cover and blend until smooth, stopping to scrape down the sides of the food processor or blender as needed.
- Spoon the mango sorbet into a freezer-safe container with a lid. Freeze for at least one hour before serving with an ice cream scoop.
Notes
- Be patient. Depending on the strength of your food processor or blender, the blending process can take a minute or two. Be consistent with the blending and scrape down the sides of the mixture as needed
- Sweeten to taste. Sweeter mangos may need less agave syrup, and more tart ones may need more. Once the sorbet has achieved a smooth consistency, sample a bit of it, and add more agave, a teaspoon at a time if needed.
- Prevent burnout. Even high-speed blenders can struggle to blend the thick and cold sorbet. Prevent the motor from burning out by blending on high speed and pushing the sorbet down into the blades with the tamper. If the motor becomes loud or starts to emit a burning smell, give it a minute or two to cool down before resuming.
- Thaw slightly. If using an older food processor or blender with a lower-powered motor, thawing the mangos just slightly before blending can help support the blending process. Leave them at room temperature for 15-30 minutes, or until they are lightly softened and have a frosty texture.
- Storage directions. Once transferred to a freezer-safe container with a lid, the sorbet can be stored in the freezer for up to 3 months.
Mango sorbet is expensive in the supermarket, so being able to make it at home is fantastic! Love this recipe!
Thanks for sharing!! It’s a favorite in my household 🙂
I finally made the sorbet. I used mango, strawberry, and pineapple in mine. It was so good! Thank you! I never would have thought of making my own sorbet.
Hey Tamiko, I love that you mixed all of those. Sounds so yummy! Thanks for rating 🙂