This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required and it’s SO quick and easy to make! Enjoy immediately or freeze for a firmer sorbet. Let us show you how it’s done!
How to Make Mango Sorbet Without an Ice Cream Maker?
Use frozen mango and a food processor! If you’ve ever made a mango smoothie, you know how magically creamy frozen mango gets when blended. The same idea applies here, but with a food processor, you don’t need as much liquid, so the sorbet stays especially thick and creamy.
Adding lime juice makes the sorbet feel especially tropical and zingy while also providing liquid for blending. Plus, mango and lime are just made for each other (mango salsa and chili lime mango margaritas, anyone?).
The third and final ingredient is maple syrup to keep this refined-sugar-free while enhancing the fresh mango flavor and sweetness.
We hope you LOVE this mango sorbet! It’s:
& FULL of mango flavor!
It’s the perfect easy dessert for hot spring and summer days! Serve it on its own or top with your favorite fresh fruit (berries or kiwi would be especially delicious!).
More Sorbet Recipes
Raspberry Coconut Mango SorbetStrawberry Watermelon Sorbet (5 Minutes)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
3-Ingredient Mango Sorbet (No-Churn!)
The easiest mango sorbet that also happens to be naturally sweetened, NO-churn, and SO easy to make! Just 3 ingredients required. Print SAVE SAVED
Prep Time 2 hours 15 minutes Total Time 2 hours 15 minutes Servings 4 (Servings)Course DessertCuisine Gluten-Free, VeganFreezer Friendly 2 WeeksDoes it keep? Store in freezer.from votes
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US Customary – Metric4 heaping cups frozen mango (~two 10-oz bags)1/4 cup maple syrup2 Tbsp fresh lime juice
Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks!
*For Mango Raspberry Sorbet, sub 1 cup of the frozen mango with frozen raspberries.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 155 Carbohydrates: 37.7 g Protein: 1.2 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 51 mg Fiber: 2.3 g Sugar: 33.6 g Vitamin A: 1138 IU Vitamin C: 43.1 mg Calcium: 43.8 mg Iron: 0.4 mg