3-Ingredient Mango Sorbet (No-Churn!)

Delectable! So easy.
I started with fresh mango. I scooped it out the night before and froze the chunks.
Like some others I initially had trouble getting the mango to blend in my small food processor even though I started with a small amount and even tried adding the maple syrup and lime juice. I had the time so I let the mango thaw for ~30 minutes. I started again and it worked great without me having to add more liquid.
I like my mango with more lime so added more lime juice.
The combination of the mango, lime and maple syrup is sublime!
I served the sorbet with two topping options: a spectacular sumac syrup I make and my black raspberry syrup. Wow all were delicious! Plus it seems healthy so no one felt guilty having multiple scoops to try all the flavor combinations.
My personal favorite is the sorbet topped with sumac syrup – awesome!
Thank you for a wonderful recipe.

After coming back last year from Cancun, I wanted a healthy alternative to the mango sorbet I enjoyed there.
This clean simple ingredient recipe is amazing! I also learned that frozen mango shreds.
I have made this recipe multiple times for friends who are always surprised it takes a few minutes to make and is delicious!
Highly recommend!!!

Made this, and it is heavenly. Aldi sells a 24 oz bag of frozen mango which is usually really good, so I used that (Because who can leave 4 oz of yummy mango alone in the bag when its brethren are becoming fabulous sorbet? Not I. ) and upped the maple syrup and lime juice just a smidge to compensate. Also had to add a couple tablespoons of water to get the mango to blend. A huge hit in our house and it’s going in to heavy rotation! Sososo good!

So delicious and easy to make! Thank you

I made the mango sorbet as written. Had to do it in two batches in my small blender, so halved the lime juice and maple syrup for each batch. My guests loved it, but I will add more maple syrup next time, as it wasn’t quite sweet enough for me. Fast and easy to make.

Yummy and so easy! My daughter and I are enjoying some now thanks again for a great recipe. I’ll add more lime juice next time I don’t taste it very much. But it’s so good!

Delicious and so quick and easy!

Allergic to mango, but it works just as well with any fresh or frozen fruits… apricots, cherries, peaches, plums, even melon. Using frozen banana chunks, add a bit of homemade peanut butter for a special treat.

I have made this several times over the past couple or three years. It is delicious. I do try some variations like add some blueberries or a few strawberries. And often I add bananas. It is just a great and a healthy dessert that is fun to add others fruits to the basic recipe. Satisfies my ice cream cravings! I freeze single servings for me – labeled!

Thank you for NOT including highly saturated coconut cream in this delicious recipe.

When I make this oh-so-yummy recipe, I omit the maple syrup and substitute soaked dried mango. It can also be a mango lime pudding if using fresh, not frozen, mangos (and is lovely topped with coconut whipped cream).

I just made this with 16oz of frozen mango and 4 oz of cantaloupe, the juice of a whole lime (slightly more than the recipe) and correct amount of maple syrup. Takes so refreshing on a warm day! What a great way to eat up frozen fruit. I will definitely try other combinations with the mango.

Fantastic, quick, healthy dessert! Made exactly as written and will surely make again 😃 Thank you!

I made this for a dessert and it hit the spot! It was so delicious and refreshing. I used lemon juice instead of lime and added only an eighth cup of maple syrup. I will definitely be making this again. :D

I made this with 3 fresh mangoes that I peeled, chopped and froze overnight. Slightly thawed and pulsed in my food processor with the maple syrup and fresh lime juice and a sprinkle of salt on top. We loved it! Creamy deliciousness without added unnecessary ingredients. Thank you! 💛

Instead of frozen mango pulp, I used three medium to large size ripe mangos, took the pulp out, and placed the pulp in the freezer until firm. The weight of the pulp is approx. 1.25 lbs It turned out perfect. And happily surprised that the maple syrup did not compete or masked the taste of the mango.

I did this recipe with some mangos I had (3 medium size mangos ) peeled them and removed the bone, then placed the mango pulp in the freezer until pretty firm, checked for weight, and got a bit more above 1 1/4 lbs. I used the two other ingredients and it turned out perfect. The maple syrup did not compete with the sweetness and taste of the mango.

Loved this recipe!! I swapped out the maple syrup for honey as mine somehow went bad but it was still delicious!! Very tart but exactly what I was looking for, if you don’t like the tartness and want more sweetness I’d suggest using a little less lime juice and more of your syrup/ honey.

Super delicious and easy to make!!

I made this recipe exactly as is , I just replaced the lime juice with lemon juice and it came out amazing and took litterally 2 minutes to make. Will definitely be making this again!!!

Absolutely delicious. Added just a pinch of salt as well and im genuinely super happy with the flavor. I will definitely be using this recipe again.

I’ve made this several times and it’s the best mango recipe ever. I just pulled it out again because our mango tree is full of mangoes this summer. Thanks for a great recipe.

Delicious and easy to make. My husband absolutely loves it. I added whipped cream, it was a perfect desert.

Exceptionally quick & easy! (AND delicious!!) Love that it doesn’t have a bunch of sugar added. Perfect end to General Tso’s Cauliflower, also by MB! Served it w fresh raspberries in stemware….did someone say simple elegance!?

Mmmmmm! We truly enjoyed this recipe! We’re living in Nigeria for 2 years and have not found any sorbet options out here, so to make our own with few ingredients made us all happy! We used really sweet and bright yellow mango and followed the recipe exactly as it is written. After I pureed, I put the sorbet back into the freezer to thicken just a bit. It was just as smooth as the recipe picture and the maple syrup sweetened it just enough to make it reminiscent of sorbet from a nice restaurant, but without any additives. I think the key here was using sweet and ripe mango to keep that sweet and smooth after effect. Thanks for sharing!

I love this recipe. However… my sorbet is not creamy like the photo looks. It is hard to scoop and I have to chunk it off with a knife. Any suggestions??

I will give this recipe 4 stars. While it was ok as is, I found that the maple syrup didn’t make the sorbet sweet enough. I added about a tablespoon of honey and that helped, but it was still missing something, so I added a dash of salt and I found it brought out the flavor of the mango even more. It’s a good recipe, but the addition of honey and salt took it over the top.

This is so good! This tastes like store brought but fresh because it’s got no nasty ingredients. It’s also very easy to make, which has been handy with my sick child. His sore throat has loved this! I also made half mango and half pineapple with some coconut cream for a delicious tropical treat. I make this and we eat it straight away, it’s that good it’s never made it to the freezer 🤣 I use a whole bag of frozen mango and it’s a perfect instant dessert on a hot day.

Used honey instead sooo good

Made this and added chamoy and tajin for a homemade mangonada 😌🔥 what a simple and addictive treat, thank you!

So easy to make and so delicious. Perfect, 10/10. I didn’t have maple syrup so I used honey instead and it was fantastic.

I LOVED this recipe! It’s magical and SO easy to make! I subbed 1 cup of the mango for frozen raspberries and it worked just as well and added a beautiful pop of color. Creamy, perfectly tart-sweet, and a delicious post-meal treat. I especially loved how it scoops like real sorbet after just a few hours in the freezer – 5 stars!

Wow, Wow, WOW. This recipe is everything it promises — it really is as easy as everyone says and is super delicious. It’s been our family go-to dessert this summer, so our freezer is always stocked with frozen mango now. Bonus that it’s non-dairy and super creamy. My 9yr old nephew loved it so much that he even learned to make it on his own! Thank you, MB, for a truly fantastic recipe :-D

So yummy!! Totally satisfied my craving for ice cream.

Quick, easy, and really good. I love a dessert that takes less time to make than a trip to the store. I might add just a little chili powder in the future, since mango and chili were ALSO made for each other.

You might want to first thaw the mango until it can be easily cut with a knife; my food processor had trouble with it when it was any more solid than that.

This is beyond delicious AND easy. And healthy! The best of *all* the worlds! (And it will keep me away from far less tasty and incredibly less healthy vegan desserts in the frozen foods aisle.)

My son and I made this in under 5 minutes. So easy and delicious!! Mango sorbet is our favorite thing to order at the ice cream shop, and this is the best we’ve ever had! We will be making this again for sure.

So easy and delicious! My family loved it!

I made this exactly according to the directions. I was fortunate to have Champagne (Ataulfo) mangoes I had peeled, chunked, and frozen. I weighed out about 20 oz. on my food scale. It was amazing right after making. Remainder is in the freezer. Will see how the texture changes tomorrow after leaving it out 10-15 mins. as suggested. If I can wait that long!! ;-)

Loved this. I followed the recipe exactly. I’ve made mango sorbet before but never with maple syrup. It was delicious!

So good! The universe was shining love down on me by leaving this in my inbox when I got in from a day at the lake in the sun.

It’s amazing! The lime really is the perfect ingredient to mix with the mango. I did it in my Vitamix minus any agave/sweetener and it’s perfect.