Mango Sorbet

Mango sorbet is very easy to make with 3 ingredients and a blender – or food processor.

There’s no churn involved, no need for an ice cream maker, and you can eat it right from the blender.

There are two ways of serving mango sorbet: soft serve and frozen.

Soft serve is our favorite because you can serve it right after making it, from the blender, without having to wait.

Also, soft-serve mango sorbet is more flavorful than frozen mango sorbet because it’s a few degrees warmer. Its creaminess is unparalleled; it’s velvety smooth and plain delicious.

Frozen mango sorbet is also really good, and it looks like real ice cream.

To make it, you have to freeze the blended mango for 2 to 3 hours; then, you can scoop it out into balls. It’s really pretty, especially if served with some red or black berries.

Mango

You can use fresh or frozen mango.

The pro of using fresh mangos is that you can pick the best ripe mangos from the store and freeze them, making the mango sorbet naturally sweet and delicious.

The advantage of using store-bought frozen mango is that you can use it right away without having to wait for the mango to freeze.

Liquid

You’ll need some kind of liquid to get the blender going and turn the mango into a velvety sorbet.

You can either use cold water or dairy-free milk of your choice.

We love making mango sorbet with almond milk.

Sweetener

Since mango sorbet is served really cold, and since cold reduces flavor, you will have to add some sort of sweetener to make this recipe delicious.

We tried sugar and maple syrup, and they both work really well.

Start with a couple of tablespoons and add more as you like.

The amount of added sugar can vary depending on the sweetness of the mangos and on your personal preference.

We usually add 3 to 4 tablespoons of sugar for 3 mangos.

You could substitute a ripe banana for sugar. We tried that, and it’s ok, but the banana changes the flavor of the sorbet, turning it into a banana-mango sorbet.

Acid (optional)

If you like your sorbet a little tangy, add two tablespoons of lime juice and some grated lime zest. We think mango is plenty tangy on its own, so we don’t add that.

Some like to add alcohol like vodka or rum, but we prefer making it without.

Salt (optional)

Salt is a flavor enhancer, and it actually enhances overall sweetness in sorbet. You can add a pinch of salt if you want, or not. We usually don’t.

Serve with

You’ll love this recipe with strawberries, cherries, raspberries, blueberries, and blackberries.

1. Freeze the mango

Peel and cut the mango into chunks. Add it on a baking tray that can fit in your freezer, and freeze for at least 4 hours; best if you do this one day in advance.

2. Blend the mango

Transfer the frozen mango chunks to a high-speed blender or food processor.

Add the water or milk and maple syrup or sugar, and blend until smooth, stopping occasionally to scrape down the sides.

It should take you about one minute with a high-speed blender and a couple of minutes with a food processor.

Note: not all blenders are able to blend frozen foods. Read your blender manufacturer’s instructions to be sure.

3. Soft-Serve Mango Sorbet

Scoop the blended mango into a bowl and serve immediately as is or with fresh berries and mint leaves.

4. Frozen Mango Sorbet

Transfer the blended mango mixture to a loaf pan, flatten it with a spatula, and freeze for 3 to 4 hours.

Note: if you freeze it for longer, then it will turn into a block of ice. You’ll have to take it out of the freezer 15 to 20 minutes before serving.

Scoop it out with an ice cream scooper.

Serve as is or with berries and mint leaves.

• Black bean mango salad (black beans, quinoa, mango, red onion, cucumber, etc.)
• Sesame noodles (linguine pasta, cucumber, mango, peanut sauce, etc.)
• Mango avocado salad (avocado, mango, bell pepper, mint, lime, olive oil, etc.)
• Buddha bowl (tofu, brown rice, red cabbage, avocado, peanut sauce, spinach, etc.)

Get refreshing and light summer dessert inspiration from these easy recipes:

• Baked pears (walnuts, cinnamon, pear, maple syrup, etc.)
• Apricot tart (apricots, flour, almonds, sugar, butter, almond milk, etc.)
• Vegan lemon bars (lemon, baking powder, flour, sugar, cornstarch, etc.)
• Single-layer lemon cake (flour, water, vanilla, lemon juice, baking powder, etc.)
• Vegan vanilla custard (cornstarch, vanilla aroma, lemon zest, plant milk, etc.)