This 3-ingredient mango sorbet is a bright, tropical, and delicious treat bursting with real mango flavor. It’s the ultimate frozen treat for summer or anytime you’re craving something chilled and refreshing.
This 3-ingredient mango sorbet is dairy-free and has no added sugar.
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Table of contents
Made using fresh mangoes, a touch of natural sweetener (honey or agave), and a splash of lemon juice, this dairy-free mango sorbet is naturally sweet, smooth, and totally irresistible.
The great thing is that you can enjoy it as a soft-serve or scoop it into firm scoops.
If you want a quick dessert, are hosting a party, or just need to cool down, this easy mango sorbet recipe is your new go-to.
About Mango Sorbet
This homemade mango sorbet is the ultimate no-churn, no-fuss dessert, prepared with just three wholesome ingredients. To make this homemade homemade sorbet, you don’t need an ice cream maker, refined sugar, or preservatives, just pure fruity goodness.
This 3 ingredient mango sorbet recipe is everything you want in a summer dessert, cool, creamy, clean, and packed with tropical vibes. It’s great to serve as a tropical summer dessert or a sweet snack.
This recipe is quick and easy to make, and ideal for anyone looking for a refined sugar-free mango sorbet. It’s a vegetarian and gluten-free dessert that can also be made vegan by simply swapping honey for agave.
This frozen dessert is a clean and easy mango dessert made without any dairy.
For best results, use ripe and sweet varieties like Alphonso, Kesar, or Ataulfo mangoes. They make the mango sorbet silky smooth and full of flavor, as they are naturally sweeter and less fibrous.
This is the perfect no-cook summer dessert recipe, and once you try it, you’ll want to make it on repeat.
It’s perfect for anyone looking for a dairy free mango sorbet, a no sugar added frozen dessert, or a fun way to enjoy mangoes in season. Whether you serve it as soft-serve or let it freeze into scoopable perfection, this recipe checks all the boxes.
Once you try this easy mango dessert, it’ll be on repeat all summer long!
Why You’ll Love the Recipe
This Mango Sorbet
✔ uses just 3 ingredients
✔ requires no cooking
✔ is full of real mango flavor
✔ has no artificial syrups or concentrates
✔ is made without an ice cream maker
✔ is dairy-free & refined sugar-free
✔ has a bright & refreshing flavor
✔ can be soft-served or scoopable
✔ is naturally gluten-free
✔ is kid-friendly
Ingredients
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Ripe mangoes: You will need ripe mangoes. Use any of your favorite ripe varieties of sweet, juicy, and non-fibrous mangoes like Ataulfo, Alphonso, or Kesar. These mango varieties give the best texture and flavor for a creamy mango sorbet without dairy.
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Sweetener: You can use honey or agave syrup according to your taste. Feel free to adjust the amount of sweetener based on how sweet your mangoes are. Use agave to make a vegan mango sorbet.
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Lemon juice: I have added a bit of fresh lemon juice for added brightness, and it balances the sweetness. You can also use lime juice in this sorbet recipe, but adding citrus is a must for enhancing that fresh, tropical flavor.
How to Make
Making this mango sorbet is super simple. You just need to slice the mangoes into chunks. Then line a tray with parchment paper, spread the mango cubes on the parchment-lined tray, and freeze for 3-4 hours until fully solid.
Add the frozen mango chunks to a blender or food processor. Add the sweetener and lemon juice, and blend until smooth and creamy.
Serve immediately as a soft-serve mango sorbet, or freeze for firmer scoops. To freeze, transfer it to a freezer-safe container and freeze for 2-3 more hours.
Scoop into bowls, cones, or back into the mango skins for a beautiful presentation. Garnish with mint or basil leaves if you like, and your refreshing, no sugar mango sorbet is ready!
Variations
Spicy Mango Sorbet
Love a spicy flavor in your desserts? Then add a pinch of chili powder or Tajín for a sweet, tangy, and spicy combination.
Coconut Mango Sorbet
If you love coconut mango desserts, then add about 2 tablespoons of coconut milk or cream to this sorbet for a rich, tropical flavor.
Lime Twist
For a zestier touch, replace lemon juice with lime juice. Also mix in 1 teaspoon of lime zest before serving or freezing.
Minty Sorbet
For a cool finish, add a few fresh mint leaves to the blender and blend until smooth.
Sugar-Free
To make it completely sugar-free, skip adding the sweetener and use mangoes that are ultra ripe.
Serving Suggestions
You can serve mango sorbet in mango skins for a fun party dessert, or scoop it into cones or cups for a classic frozen treat.
For a more tropical dessert option, pair it with fruits like pineapple or passion fruit. For a nutty taste, sprinkle with coconut flakes or crushed pistachios for added crunch.
This sorbet can also be served at a mango-themed party along with other mango delicacies like Mango Milkshake, Mango Lassi, Mango Falooda, Mango Pudding, Mango Sago Recipe, Frozen Mango Yogurt, Mango Kalakand, and Mango Phirni.
You can also add a scoop of this sorbet to smoothies](https://www.mygingergarlickitchen.com/watermelon-smoothie/), cocktails, or mocktails for a tropical twist.
Storage Suggestions
Store in an airtight, freezer-safe container. To freeze, cover the container with plastic wrap directly on the surface to prevent ice crystals.
It keeps well for up to 2 weeks. Before serving, let it sit out for 5-10 minutes if frozen solid, so it’s easier to scoop.
Tips & Tricks to Make the Best Mango Sorbet
1. Mangoes: Make sure to use very ripe mangoes for maximum sweetness and creaminess. That way, you can cut down on the sweetener.
2. Freezing: You can either freeze fresh mangoes or use store-bought frozen mango cubes; both work fine. When freezing, space out the cubes to avoid clumping.
3. Blending: Use a high-powered food processor or blender and blend until completely smooth for that melt-in-mouth texture.
4. Liquid: Generally, sorbet doesn’t require any liquid. But if the mangoes aren’t blending, add just a splash of water, only if absolutely needed. Don’t add too much liquid, or the sorbet will turn icy.
5. Sweetness: Taste the blended sorbet before freezing and adjust the sweetness as needed.
6. Serving: If serving at parties, use the mango shells and garnish with basil or mint leaves for a stunning presentation.
3 Ingredient Mango Sorbet (Step-by-step photo instructions)
How to Make 3 Ingredient Mango Sorbet
- Slice the mango from all four sides, avoiding the pit. Make criss-cross cuts on the flesh without cutting through the skin, then scoop out the cubes with a spoon. Line a baking tray with parchment paper. Place the mango chunks on a tray lined with parchment paper. Spread them out evenly so they don’t stick together, and freeze for 3–4 hours or until completely frozen.
- Once frozen solid, break up any large clumps for easier blending. Transfer the chunks to a high-speed blender or food processor. Add honey or agave syrup and lemon juice.
- Blend until smooth and creamy. If needed, scrape down the sides or add a splash of water to help blend. For soft-serve style, you can enjoy it immediately for a creamy, fresh texture. You can also serve it in mango peels. Scoop the sorbet into the empty mango skins for a beautiful, tropical presentation and garnish with basil or mint leaves. Or scoop the soft serve into a serving bowl.
- For frozen style, transfer the sorbet to a freezer-safe container, cover with plastic wrap, and freeze for 2–3 hours for a firmer, scoopable version. Scoop the firm sorbet into a bowl or cone and enjoy your refreshing mango sorbet.
Recipe Card
3 Ingredient Mango Sorbet [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 7 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 80 calories | 1 |
INGREDIENTS
or 3 Ingredient Mango Sorbet
- 2 large ripe mangoes
- 2–3 tablespoons honey or agave syrup (adjust to taste)
- 1 tablespoon lemon juice
INSTRUCTIONS:
How to Make 3 Ingredient Mango Sorbet
- Slice the mango from all four sides, avoiding the pit. Make criss-cross cuts on the flesh without cutting through the skin, then scoop out the cubes with a spoon. Line a baking tray with parchment paper. Place the mango chunks on a tray lined with parchment paper. Spread them out evenly so they don’t stick together, and freeze for 3–4 hours or until completely frozen.
- Once frozen solid, break up any large clumps for easier blending. Transfer the chunks to a high-speed blender or food processor. Add honey or agave syrup and lemon juice.
- Blend until smooth and creamy. If needed, scrape down the sides or add a splash of water to help blend. For soft-serve style, you can enjoy it immediately for a creamy, fresh texture. You can also serve it in mango peels. Scoop the sorbet into the empty mango skins for a beautiful, tropical presentation and garnish with basil or mint leaves. Or scoop the soft serve into a serving bowl.
- For frozen style, transfer the sorbet to a freezer-safe container, cover with plastic wrap, and freeze for 2–3 hours for a firmer, scoopable version. Scoop the firm sorbet into a bowl or cone and enjoy your refreshing mango sorbet.
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NOTES:
- Make sure to use very ripe mangoes for maximum sweetness, creaminess and flavor. That way, you can cut down on the sweetener.
- You can either freeze fresh mangoes or use store-bought frozen mango cubes; both work fine. When freezing, space out the cubes to avoid clumping.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/3-ingredient-mango-sorbet/
