Close your eyes and imagine this: sunshine in a bowl. That’s what this homemade mango sorbet tastes like. It’s bright, refreshing, and ridiculously easy to whip up—just a handful of ingredients and a blender. Whether you’re cooling down after a backyard BBQ or treating yourself on a regular Tuesday (because why not?), this sorbet is pure golden joy.
Why You’ll Love This Recipe
This mango sorbet has become one of my go-to frozen treats during summer—or honestly, any time I need a tropical pick-me-up. It’s naturally sweet, dairy-free, and bursting with mango magic.
- No ice cream machine needed—just a blender or food processor!
- Only 4 main ingredients, all super simple and probably in your kitchen already.
- Kid-friendly, allergy-friendly, and absolutely party-worthy.
- Freezes like a dream and keeps well for days (if it lasts that long!).
Ingredients Breakdown
Essentials
- 4 cups frozen mango chunks (ripe and sweet)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/3 cup honey or maple syrup (adjust to taste)
- 1/2 cup cold water (or mango juice for more flavor!)
Pro Tips
- If your mangoes are super ripe and sweet, feel free to use less sweetener—or skip it completely!
- Add a pinch of salt—it sounds weird, but it amps up the mango flavor.
- Want extra creaminess? Add 1–2 tablespoons of coconut cream.
Step-by-Step Instructions
- Pop the frozen mango chunks, lime juice, honey or maple syrup, and cold water into a high-powered blender or food processor.
- Blend until smooth and creamy—this usually takes about 2–3 minutes. Scrape down the sides if needed.
- Taste and adjust the sweetness or lime juice to your liking (go on, taste test duty is the best part!).
- Serve immediately for a soft-serve texture, or transfer to a freezer-safe container.
- Freeze for 2–3 hours if you prefer a firmer scoop. Let it sit at room temp for 5–10 minutes before serving.
Chef’s Tips and Tricks
- Use ripe, flavorful mangoes—frozen mango chunks from the store work great, just check the label for added sugars.
- If your blender struggles, let the mango thaw for 5–10 minutes before blending.
- For an adult twist, add a splash of tequila or rum (hello, tropical cocktail sorbet!).
- Freeze leftovers flat in a zip-top bag for quick scooping or blending later.
Recipe Variations and Serving Suggestions
- Swirl in raspberry puree just before freezing for a pretty pop of color and tang.
- Top with toasted coconut flakes and fresh mint for an elegant dinner party dessert.
- Use this sorbet as the base for a sunny fruit parfait layered with granola and yogurt.
- Add a hint of grated ginger or chili powder for an exotic kick.
FAQs
Can I make this without a blender?
You’ll need some kind of high-speed appliance like a blender or food processor for that smooth texture—but even a mini blender works if you blend in batches!
How long does homemade sorbet last in the freezer?
Stored in an airtight container, it’ll stay fresh for up to 2 weeks—though texture is best within the first few days.
Can I use fresh mango instead of frozen?
Yes! Just cut and freeze fresh mango chunks in a single layer before using, or add some ice to the blend if using right away.
Is this recipe vegan?
It can be! Just swap the honey for maple syrup or agave nectar.
Recipe Card
Prep Time: 10 minutes
Freeze Time: 2–3 hours (optional)
Ingredients:
- 4 cups frozen mango chunks
- 1/4 cup fresh lime juice
- 1/3 cup honey or maple syrup
- 1/2 cup cold water
Instructions:
- Blend mango, lime juice, sweetener, and water until smooth and creamy.
- Adjust sweetness or lime as needed.
- Serve immediately for soft sorbet, or freeze in a container for 2–3 hours.
- Let sit at room temp for 5–10 minutes before scooping if frozen solid.
If you try this homemade mango sorbet, snap a picture and tag me on Instagram @thekitchensaid—I LOVE seeing your creations! Don’t forget to leave a comment below and let me know how it turned out. Let’s celebrate the sweet little things, one scoop at a time 🍨💛
