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Three scoops of bright yellow mango sorbet in a teal bowl, topped with fresh mint, next to a wooden spoon and a ripe mango.

Mango Sorbet

A quick, dairy-free, and refreshing mango sorbet made with just 3 basic ingredients – ripe mangoes, sugar or honey, and lime juice. No ice cream maker needed, perfect for hot summer days and kid-approved!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: 1 ingredient mango sorbet, Best mango sorbet recipe, Healthy mango sorbet recipe, Lemon mango sorbet, Mango Sorbet, Mango Sorbet near me, Mango sorbet with coconut milk, Orange mango sorbet
Prep Time: 10 minutes
Freeze Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4
Calories: 110kcal
Cost: $5

Equipment

  • 1 High-powered blender (Or food processor)
  • 1 Shallow freezer container (Freezer-safe)
  • 1 set Measuring cups/spoons
  • 1 Ice cream scoop (For serving)

Ingredients

  • 3–4 cups Mango chunks - Fresh or frozen, peeled and chopped
  • 2–4 tablespoon Sugar - Or honey, to taste
  • 2-3 tablespoon Lime juice - Fresh preferred

Optional Add-Ins:

  • 1–2 tablespoon Coconut milk - For creaminess
  • 1 teaspoon Lime zest - For extra brightness
  • 1 pinch Salt - Enhances flavor
  • 1 teaspoon Tajin - For spicy twist

Instructions

  • Peel and chop fresh mangoes into chunks. You’ll need 3–4 cups. If using frozen mango, no need to thaw completely—just break apart any large pieces.
  • Add mango chunks to blender with lime juice and sugar (or honey). Blend until very smooth, scraping down the sides as needed.
    Smooth, freshly blended mango sorbet in a food processor with a vibrant yellow swirl pattern. A plate of lime wedges and a used spoon are nearby on a marble counter.
  • Taste the purée—it should be a little sweeter than you'd normally want, since freezing dulls sweetness. Adjust lime or sugar, and blend again.
  • Pour into a shallow container, cover with plastic wrap, and freeze 2–3 hours. Stir every 30 minutes for the first hour to reduce ice crystals.
    Freshly made mango sorbet in a metal loaf pan, smoothed with soft swirls across the surface. The vibrant yellow-orange sorbet sits on a light marble surface under natural sunlight.
  • Let sit at room temp 5–10 minutes before scooping. Use warm scoop if needed. Garnish with lime zest or fresh mango.
    Close-up of a metal ice cream scooper lifting a smooth, round scoop of bright yellow mango sorbet from a rectangular metal container. The texture is creamy with visible frost, and the background is softly blurred.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 120g | Calories: 110kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.5g | Sodium: 1mg | Potassium: 230mg | Fiber: 2g | Sugar: 24g | Vitamin A: 230IU | Vitamin C: 35mg | Calcium: 15mg | Iron: 0.3mg