Mango Sorbet (No-Churn Recipe)

You can make Mango Sorbet at home with this easy no-churn recipe. You only need four ingredients to make this creamy dessert sorbet.

It’s been a long time since I made homemade ice cream. (Several years ago I made two no-churn ice creams. One was birthday cake and the other was cookies and cream. You can find those recipes HERE.) I thought I would give it a go again, but this time I wanted to do a sorbet. I considered a few flavor options but ultimately decided on mango. (I may try watermelon or peach next.)

Homemade Mango Sorbet

I’ve been having a little love affair with mango lately. My grocery store sells it peeled and cut in packs. I realize this is a total luxury, but I find mango so difficult to peel and so this makes it easy to eat and enjoy.

Thankfully, you use frozen mango for this mango sorbet recipe which makes the whole process even easier.

The resulting sorbet is luxuriously creamy and the flavor is lip-smackingly good! I love this homemade sorbet straight out of the food processor, but you can freeze it and enjoy it at a later date. Just be sure to remove it from the freezer about 10-15 minutes before you want to eat it (longer if you want it even softer).

Another reason I wanted to make this homemade mango sorbet is that I was planning on using it to craft some new cocktail recipes. Yes, cocktails! I’ll be using it to make mango margaritas, mango mojitos, and mango mimosas.

Ingredients List:

As I mentioned above you only need four ingredients to make this homemade mango sorbet.

• frozen mango: Having your mango frozen is essential to a cold creamy sorbet.
• sweetener: I used simple syrup, but maple syrup would work as well. (You can find my simple syrup recipe HERE.)
• lime juice: This adds depth of flavor and a really nice kick
• kosher salt: It’s amazing what a little salt can do to enhance the flavor of sweeter recipes.

You’re also going to need a good food processor. You can find the one I have HERE. It’s a workhorse and it’s simple to use. (I bought it because it’s the one Ina Garten has, so you know it must be a winner.)

No-Churn Recipe:

Let me walk you through the recipe here. For your convenience, I’ve provided a detailed ingredients list and instructions in the printable recipe card below.

1. Place the frozen mango in the food processor and pulse until slightly chopped.

2. Scrape down the sides of the bowl and add in the simple syrup, lime juice, and salt.
3. Continue the process of scraping down the sides as needed.

4. Leave the food processor on for at least one minute to achieve a creamy consistency.

The sorbet can be enjoyed immediately or put in a sealed container and stored in the freezer for up to two weeks.

Only four ingredients and four steps to a delicious dessert treat! That’s it, my friends!

Variations – Get Creative!

If you want to have even more fun with your mango sorbet flavors, try adding in other frozen fruit. Some delicious ideas could include

• raspberries,
• pineapple,
• blueberries,
• and more!

Want to make this recipe without the sugar/sweetener? Go for it! Leave out the sugar or use something like stevia to add a touch of sweetness.

Dig in!

And that’s how easy it is to make homemade no-churn Mango Sorbet! If you’re looking for a refreshing, cool, and sweet treat, you might want to give this a try!

Remember to stay tuned in as I’ll be sharing those mango sorbet-inspired cocktail recipes in the coming weeks.

Until next time!

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