Craving a refreshing, dairy-free dessert? This 3-Ingredient Mango Sorbet is a tropical delight that’s simple, healthy, and incredibly satisfying. No ice cream maker needed—just a blender or food processor and a craving for something sweet, cool, and naturally fruity.
🍽️ Ingredients
- 4 heaping cups frozen mango chunks (~two 10-oz bags)
- 1/4 cup maple syrup
- 2 tablespoons fresh lime juice
🧑🍳 Instructions
- Blend Mango: Place frozen mango in a food processor. Pulse until you achieve small shreds.
- Add Sweeteners: Scrape down the sides and add maple syrup and lime juice. Blend until smooth and creamy.
- Serve or Store: Enjoy immediately for a soft-serve texture or transfer to a sealed container and freeze for 2–3 hours for a firmer consistency.
🌟 Why You’ll Love This Recipe
- No-Churn: No special equipment required
- Dairy-Free & Vegan: 100% plant-based
- Tropical & Refreshing: Bursting with mango flavor
- Ready in Minutes: Just blend and enjoy!
🥭 3-Ingredient Mango Lime Sorbet (No-Churn!)
Equipment
- Food processor or high-speed blender
- Spatula
- Airtight container (for storage)
Ingredients
- 4 heaping cups frozen mango chunks ~two 10-oz bags
- 1/4 cup maple syrup
- 2 tablespoons fresh lime juice
Instructions
- Blend Mango
- Add frozen mango chunks to the food processor. Pulse until they break into small shreds.
- Add Sweeteners
- Scrape down the sides. Add maple syrup and lime juice. Blend until smooth and creamy.
- Serve or Store
- Soft-Serve Style: Serve immediately.
- Firmer Texture: Freeze in a sealed container for 2–3 hours before serving.
Notes
🔍 Nutrition Information (Estimated per serving)
- Calories: 120
- Carbs: 30g
- Sugar: 25g
- Protein: 1g
- Fat: 0g
- Fiber: 2g
🍨 Serving Suggestions
- Scoop into cones or bowls
- Top with fresh mint, toasted coconut, or lime zest
- Serve between cookies for tropical sorbet sandwiches
- Pair with coconut cake or grilled pineapple
- Enjoy as a palate cleanser between courses
💡 Tips for Success
- Use Ripe Mangoes: If using fresh, choose soft, ripe mangoes and freeze them in chunks.
- Too Thick?: Add a splash of water or extra lime juice to help blend.
- Chill Tools: Use a chilled bowl and spoon for serving to keep it firm longer.
- Scrape Often: Scrape the food processor sides during blending to ensure smoothness.
🔄 Variations
- Berry Mango: Swap 1 cup mango with frozen raspberries or strawberries.
- Coconut Twist: Add 2–3 tablespoons of coconut milk for a creamier result.
- Spicy Mango: Add a pinch of cayenne or chili powder for a spicy kick.
- Herb-Infused: Add a few mint leaves or basil for a herbal touch.
- Tropical Blend: Blend in frozen pineapple or passionfruit for added brightness.
🔍 Nutrition Information (Estimated per serving)
- Calories: 120
- Carbs: 30g
- Sugar: 25g
- Protein: 1g
- Fat: 0g
- Fiber: 2g
❓ FAQs
Q: Can I use fresh mangoes instead of frozen?
A: Yes! Peel, chop, and freeze fresh mangoes before using.
Q: How long can I store the sorbet?
A: Store in the freezer for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before scooping.
Q: Can I substitute the maple syrup?
A: Honey or agave syrup can be used, but they may alter the flavor slightly.
✅ Final Thoughts
This Mango Sorbet is your go-to for a clean, vibrant, and delicious frozen treat—made with only 3 ingredients and zero fuss. Whether you need a cool-down on a hot day or just want something light and fruity, this no-churn dessert is a guaranteed hit. 🍋🥭
