Description
There’s nothing quite like the refreshing, tropical taste of mango sorbet on a warm day. Whether you’re enjoying it as a light dessert after dinner or as a midday treat to cool off, this no-churn mango sorbet is a game-changer. It’s smooth, naturally sweet, and bursting with vibrant mango flavor.
What makes this recipe even more special? You don’t need an ice cream maker! With just a few simple ingredients and a blender, you can whip up a creamy, fruity sorbet that tastes just as good—if not better—than the store-bought version.
If you’re a fan of tropical flavors, this homemade mango sorbet is about to become your new favorite. Plus, it’s dairy-free, making it a fantastic option for anyone with dietary restrictions. Let’s dive into this easy, delicious recipe that will transport you straight to a tropical paradise!
Ingredients
- 4 cups mango (peeled, pitted, and diced)
- 1/4 cup honey or maple syrup
- 2 tablespoons fresh lime juice
- 1/4 cup coconut milk
Instructions
Start by peeling and dicing your mangoes. If you’re using fresh mango, make sure they’re fully ripe for the best sweetness and flavor. Frozen mango works great too! If using frozen mango, let it thaw slightly for about 5 minutes so it blends more easily.
In a high-speed blender or food processor, combine the mango, honey (or maple syrup), fresh lime juice, and coconut milk. Blend until smooth and creamy. If needed, stop and scrape down the sides to ensure everything is well incorporated.
Transfer the blended mango mixture to a loaf pan or airtight container. Smooth the top with a spatula, then cover with plastic wrap or a lid.
Place the sorbet in the freezer for at least 3–4 hours, or until it reaches a scoopable consistency. If you prefer a firmer texture, freeze it for up to 6 hours.
Before serving, let the sorbet sit at room temperature for about 5 minutes to soften slightly. Then, use an ice cream scoop to serve up creamy, refreshing mango sorbet. Garnish with fresh mint leaves or extra mango chunks for an extra tropical touch!
Notes
- Choosing the Right Mangoes: The best mangoes for sorbet are Ataulfo (Honey Mango), Kent, or Alphonso, as they are naturally sweet and less fibrous. If using fibrous mangoes, strain the puree for a smoother texture.
- Adjusting Sweetness: The natural sweetness of mangoes varies. Taste the mixture before freezing and adjust the honey or maple syrup accordingly.
- For a Stronger Mango Flavor: If you want a more intense mango taste, reduce the coconut milk slightly or add a bit of mango puree before freezing.
- Quick Serve Option: If you don’t want to wait for the sorbet to freeze, you can blend frozen mango chunks with the other ingredients and enjoy it immediately as a soft-serve treat.
- Preventing Ice Crystals: To keep the sorbet smooth, place a sheet of plastic wrap directly on the surface before sealing the container.
- For a Fun Twist: Try adding a handful of shredded coconut, a few fresh mint leaves, or a pinch of chili powder for a little heat!