Description
This easy homemade mango sorbet requires just 3 simple ingredients and no ice cream maker. Made with ripe mangoes, a touch of sugar, and fresh lime juice, it’s naturally dairy-free, refreshingly light, and bursting with pure tropical flavor. Perfect for hot summer days or as an elegant palate cleanser, this smooth and creamy sorbet is healthier than ice cream yet tastes absolutely divine.
Ingredients
Scale
- 4 cups (about 600g) mango chunks, frozen (or fresh mangoes, peeled and cubed, then frozen)
- ½ cup (100g) granulated sugar (adjust to taste based on mango sweetness)
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 2–4 tablespoons water (optional, if needed for blending)
Instructions
- Prepare mangoes (if using fresh): If starting with fresh mangoes, peel and cut them into 1-inch chunks. You should have about 4 cups. Spread the mango chunks in a single layer on a parchment-lined baking sheet and freeze for at least 3-4 hours, or until completely solid. If using pre-frozen mango chunks, skip this step.
- Blend the mixture: Place the frozen mango chunks in a high-powered blender or food processor. Add the sugar and lime juice. Blend on high speed, stopping to scrape down the sides as needed. The mixture will initially be crumbly, then gradually become smooth and creamy as you blend. If your blender struggles, add 1-2 tablespoons of water at a time to help it process, but use as little liquid as possible for the creamiest texture. Blend for 2-3 minutes until completely smooth with no chunks remaining.
- Taste and adjust: Once smooth, taste the sorbet mixture. Add more sugar if needed for sweetness, or more lime juice for brightness. Blend again briefly to incorporate any additions.
- Serve immediately or freeze: At this point, you have two options. For soft-serve consistency, serve immediately—it will be perfectly scoopable and creamy right now. For firmer, traditional sorbet texture, transfer the mixture to a freezer-safe container with a lid, spreading it evenly and smoothing the top.
- Freeze until firm: If freezing for firmer texture, freeze for at least 3-4 hours, or until completely solid. For easier scooping later, press plastic wrap directly onto the surface before covering with the lid to prevent ice crystals from forming.
- Soften before serving: When ready to serve, let the sorbet sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Use an ice cream scoop dipped in warm water for the prettiest presentation.
Notes
- Fresh mangoes must be completely frozen before blending—partially frozen fruit won’t create the right texture.
- The less liquid you add during blending, the creamier and richer your sorbet will be. Be patient and let your blender work.
- For the smoothest texture with minimal ice crystals, transfer the blended sorbet to your freezer immediately without letting it sit at room temperature.
- Sorbet is best enjoyed within 2 weeks for optimal texture, though it will keep safely for up to 1 month.
- If your frozen sorbet becomes too hard, let it sit at room temperature for 10-15 minutes, or pulse briefly in the food processor to restore creaminess.
- Champagne mangoes (Ataulfo mangoes) create the smoothest, creamiest sorbet due to their texture and lower fiber content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: International
Nutrition
- Serving Size: ½ cup (approximately 85g)
- Calories: 110
- Sugar: 26g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg