Made with natural ingredients, this homemade mango sorbet is a healthier alternative to store-bought options. It’s dairy-free and has no added sugar, making it suitable for all ages and dietary needs. While mango sorbet is a fantastic choice, don’t stop there! Experiment with other kinds of fruit to keep your taste buds delighted all season long. You’ll love trying this easy strawberry sorbet or a this watermelon sorbet.
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Mangoes – either purchase frozen mangoes or use fresh mangoes and freeze at home (refer to the recipe tips section below). Coconut milk – I just think mangoes and coconut are a match made in heaven! The coconut milk not only adds delicious flavor but also makes the sorbet smoother and creamier. I recommend using full fat canned coconut milk for best results. If you desire a creamier and richer sorbet, swap coconut milk with coconut cream. Note that the coconut flavor will be a lot more pronounced. Lime or lemon juice (optional) – not only adds a slightly tangy flavor but also helps the texture to not be too icy.
Step-by-Step Instructions
Variations
While this classic mango sorbet is delicious on its own, you can easily customize it to suit your taste or explore new flavors. Here are some exciting variations to try:
Pineapple Mango Sorbet – Add frozen pineapple chunks to your mango and coconut milk mixture. This addition brings a delightful tangy twist that pairs perfectly with the sweet mango. Peach Mango Sorbet – Add frozen peach slices to your mango and coconut milk mixture. The sweet, juicy peaches blend beautifully with the mango, resulting in a refreshingly flavorful sorbet. Spicy – Add a pinch of Tajín seasoning, cayenne pepper, or a small chopped jalapeño to the blend. This spicy variation contrasts deliciously with the sweetness of the mango. Creamier Mango Sorbet – Add a banana for extra creaminess and a subtle banana flavor. Mint Mango Sorbet – Enhance the tropical vibe of the sorbet by adding a handful of fresh mint leaves. It’ll give your treat a cool, refreshing kick!
Equipment
You don’t need an ice cream machine to make this mango sorbet! But you do need a high-powered food processor or blender to break up the frozen mangoes. I highly recommend using a food processor if you have one as the wider and more shallow bowl makes it easier to scrape down the sides during processing. My husband got me this food processor for Christmas two years ago and since then I’ve been using it multiple times a week.
Storage
Transfer the sorbet to a freezer-safe container. Smooth the surface and add a layer of plastic wrap or parchment paper on top to minimize ice crystals from forming. Close the lid and freeze for up to a month. When ready to enjoy, let the sorbet sit at room temperature for 20-30 minutes to soften. This will make it easier to scoop. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
