This Easy Homemade Mango Sorbet is my favorite hot and lazy summer 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. This recipe is naturally gluten-free, vegan, dairy-free, nut-free, soy-free and refined sugar-free!
Easy Homemade Mango Sorbet
This quick and simple Homemade Mango Sorbet 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. Because the mangoes are already frozen, no further freezer time is needed. This recipe only requires one ingredient (frozen mango). So easy!
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.
How to Make Homemade Mango Sorbet
Simply toss the frozen mango into your blender and use the blender's tamper to push the frozen mango into the blades of the blender. Keep pushing the tamper into the blades until creamy. Taste and add a touch of maple syrup for added sweetness if desired. That's it! You can then enjoy immediately. Instant desserts are the very best desserts if you ask me!
Health Benefits of Mangos
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 one ingredient and a good quality blender, you can enjoy a naturally sweetened version of sorbet. I think it tastes better than store-bought which can oftentimes not have authentic flavor and have an icy texture. This version tastes like authentically tropically sweet mango and it is mega creamy!
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
Homemade Mango Sorbet (refined sugar-free)
- Total Time: 5
- Yield: 4 1x
- Diet: Vegan
This quick and simple Homemade Mango Sorbet 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
- Optional: 1 tablespoon pure maple syrup
- Optional Garnish: fresh mint
- Add frozen mango to a high-speed 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 wait a couple minutes for your frozen mango to thaw a bit more.
- Once the sorbet is smooth and creamy and no chunks remain, scoop it out of the blender using a spoon or an ice cream scooper. Divide into bowls and garnish with fresh mint if you are feeling fancy. Serve and enjoy immediately.
- You can store leftovers covered in the freezer for 1-2 hours. Any longer and it will start to freeze solid and be difficult to scoop. If stored for longer than 2 hours you will want to let the mango sorbet sit at room temperature until soft again. I find the texture is best when fresh.
This recipe makes four small (but satisfying!) portions. Double the recipe if you desire larger portions.
- Prep Time: 5
- Category: Dessert
- Method: Blender
- Serving Size:
- Calories: 25
- Sugar: 5.6 g
- Sodium: 0.4 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 0.7 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: mango sorbet
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