Description
This easy homemade mango sorbet is my favorite frozen treat for hot summer days! It's super creamy, perfectly sweet and oh so refreshing. Best of all, no ice cream maker or churning needed and it takes less than 1 minute to put together! Naturally gluten-free, vegan, dairy-free, nut-free, soy-free and refined sugar-free.
Ingredients
- 4 cups frozen unsweetened mango chunks
- Optional add-ins: 1 tablespoon pure maple syrup, fresh lime juice, pinch of salt, splash of coconut milk*
- Optional garnish: fresh mint
Instructions
- Add frozen mango (and any desired optional add-ins) to a food processor and process for 30-60 seconds. This is my preferred method. You can also use your blender. With the blender, you may need to use the 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.
Notes
*I usually just stick to the frozen mango but you can flavor it with these add-ins.
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: 1
- Category: Dessert
- Method: Blender
