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Homemade mango sorbet with vibrant color in a bowl, melting slightly. No-churn frozen treat made from real ripe mangoes.

Creamy Mango Sorbet

Naturally creamy mango sorbet made with real ripe fruit, no ice cream maker needed. A refreshing dairy-free treat perfect for summer.
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Course: Dessert, Snack
Cuisine: American, Dairy-Free, Tropical
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 140kcal
Cost: $6

Equipment

  • 1 High-speed blender (Or food processor)
  • 1 Shallow freezer container (Preferably metal or glass)
  • 1 Fork (For stirring during freeze)
  • 1 Ice cream scoop (For serving)
  • 1 Fine-mesh strainer (Optional, for ultra-smooth texture)

Ingredients

  • 4 cups Ripe mango chunks - About 4–5 large mangoes, very ripe
  • 2 tablespoon Lime juice - Freshly squeezed
  • ⅓ cup Sugar or honey - Adjust to taste (can use coconut sugar or maple syrup)
  • 1 pinch Salt - Enhances sweetness
  • ¼ cup Water or coconut water - Adds blendability and hydration
  • 1 tablespoon Corn syrup - Optional, helps prevent ice crystals
  • 1 tablespoon Vodka - Optional, prevents freezing solid (alcohol doesn't freeze)
  • ½ teaspoon Fresh ginger - Optional, finely grated
  • 1 teaspoon Lime zest - Optional, for bright flavor
  • 1 teaspoon Vanilla extract - Optional, adds warmth
  • ¼ cup Coconut milk - Optional, for extra creaminess

Instructions 

  • Peel, pit, and chop very ripe mangoes into chunks. Let them sit at room temperature briefly.
    Chopped ripe mango pieces on a board with pit and juice. Prepping mango for homemade sorbet recipe.
  • Blend base: Blend mango chunks until smooth. Add lime juice, sugar or honey, salt, and any optional flavor boosters like zest or vanilla. Blend again until fully combined.
    Mango chunks blending into golden puree for sorbet. Natural, homemade process on a white kitchen surface.
  • Initial freeze: Pour mixture into a shallow freezer-safe container. Freeze for 45 minutes, then stir vigorously with a fork.
    Partially frozen mango sorbet being stirred with fork. Homemade no-churn method on white kitchen counter.
  • Continue stirring every 30–45 minutes for 3–4 hours. Final freeze 2+ hours until scoopable. Let soften 5 mins before serving.

Notes

For ultra-smooth sorbet, strain the blended mango mixture before freezing. The corn syrup and vodka are optional but help with smoothness and scoopability.

Nutrition

Serving: 1small bowl | Calories: 140kcal (7%) | Carbohydrates: 35g (12%) | Protein: 1g (2%) | Fat: 1.5g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 15mg (1%) | Potassium: 280mg (8%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 1250IU (25%) | Vitamin C: 35mg (42%) | Calcium: 20mg (2%) | Iron: 0.4mg (2%)