Homemade mango sorbet is a delicious summer treat made with frozen mangos, coconut cream, and a little honey!
If you’re looking for ways to use fresh mango, I’ve just the recipe for you! This homemade sorbet is a tasty dessert that’s dairy-free and vegan. This frozen treat is the perfect tropical dessert to serve on a hot summer day, made with pureed fruit, coconut cream, and a drizzle of honey or maple syrup.
What Is Mango Sorbet?
Sorbet is a frozen dessert made with fruit, fresh fruit juice, frozen fruit, or sugar water. It’s generally made without dairy and is usually low-fat or fat-free. In this sorbet recipe, we will use frozen mango as the base and add a splash of fresh lime juice to add tang.
How To Make Mango Sorbet
For this recipe, you will need four cups of chopped frozen mangos, a fourth cup of coconut cream, or your favorite plant-based milk, lime, and a splash of your favorite sweetener (maple syrup and honey are my favorite options).
Place the frozen mango chunks in a food processor and add the coconut cream, honey, and lime juice. If you’re starting with fresh mangoes, you will need to chop them up and remove the skin and seed. Place the chopped ripe mangoes onto a parchment lined baking sheet and freeze overnight.
Puree the mangos until smooth and creamy, like soft serve ice cream.
Serve the mango sorbet immediately or place it in a freezer-safe storage container and freeze.
If freezing for later use, leave the container on the counter at room temperature to thaw for 20 minutes or until soften before serving.
Tips & Substitutions
- Mango Variety – There are several mango varieties available at the grocery store. My favorite is the Adaulfo, but any type will work in this recipe.
- Best Coconut Cream Substitute – Any plant-based milk or cream can be substituted for coconut cream in this recipe. Coconut cream offers a thick and creamy texture and tropical flavor. If you don’t need a dairy free option, heavy cream can be used in place of coconut cream.
- Sweetener – A liquid sweetener is best for this sorbet recipe. Use maple syrup, agave, honey, corn syrup or simple syrup (try this homemade simple sugar syrup).
- Lime Juice – A splash of lime juice offers a lovely flavor to this mango sorbet, but it can be omitted if you don’t have any.
- Food Processor – If you don’t have a food processor you can use a high-speed blender to make this sorbet.
FAQ
No, this recipe is made in a food processor, so you don’t need to have an ice cream machine to make it at home!
If your sorbet is overly sweet, you can balance it by adding a bit of lemon juice or lime juice to cut through the sweetness. Alternatively, you can make a second batch with less sugar and mix the two together.
The color of your sorbet can depend on the type of mango you use and how ripe it is. Some mango varieties yield a paler color when blended. You can add a small amount of natural food coloring or a splash of carrot or orange juice to enhance the color.
Large ice crystals may form due to improper freezing. Storing the sorbet in an airtight container with plastic wrap pressed directly against the surface can help.
Absolutely! To enhance the flavor and texture, you can fold in chopped fruits, nuts, or a swirl of fruit puree. Just remember that adding too many mix-ins might affect the sorbet’s smoothness.
Properly stored in an airtight container, mango sorbet can last in the freezer for up to 2-3 months. However, for the best taste and texture, consuming it within the first month is recommended.
Related Homemade Ice Cream Recipes
PrintMango Sorbet Recipe
This easy mango sorbet recipe is a delicious tropical dessert perfect on a hot day or anytime you crave a tropical treat! Sweet mangoes offer a fresh mango flavor that you’re taste buds will love!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Ingredients
- 4 cups frozen mango
- 1/4 cup coconut cream, coconut milk or your favorite dairy free milk
- 1/4 cup maple syrup or honey
- optional – squeeze of fresh lime juice
Instructions
- Place the frozen mango pieces into a food processor. Add the coconut cream, lime juice and maple syrup and processes until the mangos churn into a smooth and creamy sorbet.
- Scoop the mango mixture into a serving dish and serve the mango sorbet immediately as a soft serve. If you’d like it to firm up a little, pour the mango purée into a freezer safe storage container and freeze for 30 minutes to an hour.
- If freezing for later use, leave the container on the counter to thaw for 15-20 minutes or until soften before serving. Enjoy!
Nutrition Facts
- Serving Size: 1 serving
- Calories: 169
- Sugar: 32g
- Fat: 3g
- Carbohydrates: 36.5g
- Fiber: 2.4g
- Protein: 1.5g
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