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Mango Sorbet

Maria G. Brooks
This Mango Sorbet is a naturally sweet, refreshing dessert made from ripe mangoes, lime juice, and a touch of sugar.
Perfect for summer or anytime you need a light, fruity treat, this sorbet is dairy-free, vegan, and can easily be made without an ice cream maker.
With just a few simple ingredients and minimal preparation, you’ll have a smooth and tangy sorbet that is both healthy and delicious.
A great way to enjoy tropical flavors all year round!
Nutrition Facts (Per Serving)
Calories: 120 kcal, Carbohydrates: 31g,Sugar: 27g,Fiber: 2g, Protein: 1g, Fat: 0.5g, Vitamin C: 45% of Daily Value (DV), Vitamin A: 25% of DV, Potassium: 220mg
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine Dairy-Free, Tropical, Vegan
Servings 6 servings
Calories 120 kcal

Equipment

  • Blender or Food Processor (1)
  • Measuring Cups (1 set)
  • Freezer-Safe Container – 1
  • Ice Cream Maker (optional): 1

Ingredients
  

  • 3 large ripe mangoes peeled, pitted, and chopped
  • 1/2 cup sugar or sweetener of choice, such as agave syrup or honey
  • 2 tablespoons fresh lime juice optional
  • 1/4 cup water or coconut water for extra flavor

Instructions
 

  • Prepare the Mangoes: Peel, pit, and chop the mangoes into small chunks.
    Ensure they are ripe for the sweetest flavor.
  • Blend the Ingredients: Place the chopped mangoes, sugar, lime juice (optional), and water (or coconut water) into a blender or food processor.
    Blend until smooth and creamy.
  • Taste and Adjust: Taste the mixture and adjust sweetness if needed by adding more sugar or lime juice.
  • Chill the Mixture: If using an ice cream maker, churn according to the manufacturer's instructions for 20-25 minutes.
    If not, pour the mixture into a freezer-safe container and place in the freezer.
    Stir every 30 minutes for the first 2-3 hours.
  • Freeze Until Firm: Allow the sorbet to freeze for 3-4 hours or until firm.
  • Serve and Enjoy: Scoop the sorbet into bowls or glasses and serve.
    Optionally garnish with fresh mint or extra mango slices.

Notes

  • Mango Ripeness: Use fully ripe mangoes for the best natural sweetness. You can test this by checking for softness when you gently press on the skin.
  • Freezing Tip: If you don’t have an ice cream maker, make sure to stir the mixture every 30 minutes while it freezes to avoid large ice crystals.
  • Flavor Variations: Add a handful of fresh mint leaves to the mixture for a minty twist or use coconut water instead of regular water to enhance the tropical flavor.
  • Storage: Store the Mango Sorbet in an airtight container in the freezer for up to 2 weeks. If it gets too hard, let it soften for a few minutes before scooping.
Keyword Mango Sorbet