This mango sorbet is my favorite hot and lazy summer day dessert! It is super creamy, perfectly sweet and oh so refreshing. Best of all, no ice cream maker or churning needed and it takes less than 5 minutes to put together. Because the mangoes are already frozen, no further freezer time is needed.
For this recipe you will only need three ingredients (and two are optional really): frozen mangos, an optional drop of maple syrup and an optional splash of your favorite plant-based milk. Simply toss into your blender and blend until creamy. Then, enjoy immediately. This method is quick, simple and ready instantly. Instant desserts are the very best desserts if you ask me!
This recipe is free of refined sugars found in commercial sorbets. It is naturally sweet from mangos which are such a wonderful fruit that can satisfy your sweet tooth while packing in important nutrients. Mangos offer fiber, potassium and vitamins A and C, which together boost immunity, improve heart health and reduce your risk for many chronic diseases.
Frozen mango chunks are cheaper than fresh mangoes, plus they save time in that they have already been diced. With just three ingredients and a good quality blender, you can enjoy a naturally sweetened version of sorbet.
I hope this recipe inspires you to try homemade sorbet. It really is the easiest summertime dessert.
This sorbet is vegan, paleo, dairy-free, grain-free, soy-free, refined sugar-free, nut-free and gluten-free which makes it wonderful for serving to anyone with food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your mango sorbet creations!
If you love sorbet, also try my easy 2-ingredient homemade strawberry sorbet recipe!Print
This quick and simple recipe is perfect for a healthy dairy-free treat for kids or adults! It is ready instantly with no freezing or ice cream machine required.
The tropical, sweet mango becomes silky and creamy when blended. A touch of maple syrup helps bring out the mango’s natural sweetness but you could skip it if desired. A splash or two of non-dairy milk helps with blending if needed but isn’t required either.
- 4 cups frozen unsweetened mango chunks
- 1 tablespoon pure maple syrup
- Optional: 2 tablespoons unsweetened, plain plant-based milk (if needed to help with blending) – I used almond milk
- Garnish: fresh mint
- Add mango and maple syrup to a good quality blender and blend on low speed. Use the blender’s tamper (also known as a plunger) with the blender lid on to push the ingredients into the blades as they move slowly on low speed. Continue to push the frozen mango into the blades until the mixture is smooth and creamy.
- If your blender is having trouble add a splash of non-dairy milk to help it get going. Try not to use more than 2 tablespoons of non-dairy milk to keep a thick and creamy consistency.
- Once the sorbet is smooth and creamy and no chunks remain, scoop it out of the blender using an ice cream scooper. Divide into two bowls and garnish with fresh mint if desired. Serve and enjoy immediately.