Easy Homemade Mango Sorbet

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You’ll love how easy it is to make no-churn sorbet with frozen mango chunks! It’s a 3-ingredient dessert that’s so simple to prepare.

Homemade mango sorbet is a refreshing, fruity treat that’s perfect for summer time. But since it uses frozen mango, you can enjoy it any time of year!

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If you’re a fan of mango treats, you’re going to love this easy recipe for mango sorbet!

You just need 3 ingredients to whip up a frozen dessert that screams summer time, thanks to its refreshing tropical flavors.

Best of all, it’s made with frozen mango chunks, so there’s no peeling and chopping required, and you can enjoy the taste of summer year-round.

This is one of those recipes that proves that sometimes, the simplest recipes are the best!

More Mango Desserts:

• Ninja Creami Mango Sorbet
• Tropical Mango Popsicles

Homemade Mango Sorbet

I’ve been a fan of homemade sorbet recipes for years. Fruity desserts are irresistible during the summer time, and I love that it’s a great way to get more fruit into my kids.

And although I often make sorbets in the Ninja Creami, I realize not everyone has that machine at their disposal.

So I wanted to share a recipe that can be made without any kind of special equipment, besides a food processor or blender.

Of course, if you have a traditional ice cream maker, you can use it with this recipe, but you don’t have to.

How to Make Sorbet with Frozen Mango

It’s really easy to whip up this treat.

Ingredients You’ll Need:

• Frozen mango chunks
• Maple syrup or sugar
• Fresh lime juice

How to Make It:

(Full printable recipe card is available below)

Blend ingredients. First, you’ll combine the ingredients in the bowl of a food processor (or a powerful blender).

I recommend starting with 1/4 cup of sweetener, then adding more if needed.

Process the ingredients until nice and smooth. If needed, add a little bit of water to thin the mixture if it isn’t blending well.

Freeze. Next, you’ll spread the mango mixture into an 8×8″ baking dish (make sure it’s freezer safe). Freeze for about 3-4 hours.

If you prefer to use an ice cream machine, you can churn the mango mixture in the machine instead.

Serve and enjoy. Last, you’ll scoop and serve!

If the mixture is frozen too solid to scoop, you can let it sit out at room temperature for about 10-15 minutes to soften up a bit.

Recommended Equipment:

• Food processor

Be sure to save this recipe to your sorbet board on Pinterest!