3-Ingredient Mango Sorbet (No-Churn!)

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Ice cream scoop in a pan of no-churn mango sorbet

This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required and it’s SO quick and easy to make! Enjoy immediately or freeze for a firmer sorbet. Let us show you how it’s done!

Lime wedges, frozen mango chunks, and a spoonful of maple syrup

How to Make Mango Sorbet Without an Ice Cream Maker?

Use frozen mango and a food processor! If you’ve ever made a mango smoothie, you know how magically creamy frozen mango gets when blended. The same idea applies here, but with a food processor, you don’t need as much liquid, so the sorbet stays especially thick and creamy.

Frozen mango chunks in a food processor

Adding lime juice makes the sorbet feel especially tropical and zingy while also providing liquid for blending. Plus, mango and lime are just made for each other (mango salsa and chili lime mango margaritas, anyone?).

Maple syrup and lime juice in a food processor with frozen mango pieces

The third and final ingredient is maple syrup to keep this refined-sugar-free while enhancing the fresh mango flavor and sweetness.

Creamy mango sorbet in a food processor

We hope you LOVE this mango sorbet! It’s:

Tangy
Creamy
Bright
Fresh
& FULL of mango flavor!

It’s the perfect easy dessert for hot spring and summer days! Serve it on its own or top with your favorite fresh fruit (berries or kiwi would be especially delicious!).

Wooden spoon in a pan of creamy mango sorbet made without an ice cream maker

More Sorbet Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl with scoops of creamy mango sorbet

3-Ingredient Mango Sorbet (No-Churn!)

The easiest mango sorbet that also happens to be naturally sweetened, NO-churn, and SO easy to make! Just 3 ingredients required.
Author Minimalist Baker
Print
Creamy mango sorbet in a food processor
5 from 21 votes
Prep Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings 4 (Servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Weeks
Does it keep? Store in freezer.

Ingredients

  • 4 heaping cups frozen mango (~two 10-oz bags)
  • 1/4 cup maple syrup
  • 2 Tbsp fresh lime juice

Instructions

  • Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!
  • Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks!

Video

Notes

*For Mango Raspberry Sorbet, sub 1 cup of the frozen mango with frozen raspberries.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 155 Carbohydrates: 37.7 g Protein: 1.2 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 51 mg Fiber: 2.3 g Sugar: 33.6 g Vitamin A: 1138 IU Vitamin C: 43.1 mg Calcium: 43.8 mg Iron: 0.4 mg

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My Rating:




  1. Alex says

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

  2. Bennett says

    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.

  3. Cindy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Cindy! And YUM to the raspberry addition! Thank you for sharing! xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Brennan! Unfortunately this recipe works best in a food processor because it is very thick, we haven’t tried it in a blender but we suspect it will take longer and be a bit hard on the blades. You will definitely want to use the tamper if you give it a try!

  4. PacNWPam says

    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

    • Savannah Snoozy says

      I tried to make this in the nutribullet but it was a fail. I got out the food processor and it was ready in no time! This is so smooth and delicious. It’s a little tart but not too sweet. I topped it with a little sprinkle of tajin! The perfect summer dessert 😋

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thank you for sharing your experience, Savannah! We’re so glad you enjoyed it! xo

  5. Arden says

    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.

  6. Sarah says

    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.)

  7. Maggie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, love that! We’re so glad you both enjoyed it. Thank you so much for the lovely review, Maggie! xo

  8. Sue J. says

    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!! ;-)

  9. Sabrina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it does sound like something went wrong! Was it creamy straight from the food processor? Is it possible it melted too much before going in the freezer? Did you make any modifications?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Bharathi, are you referring to a stand mixer? Unfortunately that won’t work. A blender or food processor is necessary for this one. Hope that helps!

  10. Buffy says

    Hi There,

    We were wondering what video equipment you use for all your food videos? they’re fantastic!

    Thanks,
    Buffy, Be Good Organics

  11. Nicole says

    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.

    • Barbara St. John says

      I will be making this recipe all the time!! It is SO GOOD!!! I did have some trouble making it in my 8 cup Cuisinart food processor (I halved the recipe at first) but once I put the whole recipe in my dry chamber of my Vitamix it worked perfectly.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Wonderful! We’re so glad you were able to troubleshoot and make a half batch work in the Vitamix. Thank you for sharing, Barbara!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried agave in this recipe, but think it would work well. Let us know if you try it!

    • Tari says

      Absolutely delicious. I did cut back on the maple syrup, using only about 1/8 cup since the champagne mangoes were so sweet on their own. This sorbet is dreamy!

    • Oce says

      Amazing! Make just as is! I suggest Valencia pride, Kent or Nam duck mi mangos if you can find them from local fruit stand, as they are mostly fiberless. 🙃

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bev, using frozen mango is key. But you can cube and freeze your fresh mango and then use it!

  12. Anne says

    This looks great! I’m so glad it didn’t have a banana in it. Bananas are okay, but I don’t really love them, so I love some smoothie or ice cream type recipes without them. Looks really creamy!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It’s super creamy! Mango is one of those fruits we find can get creamy like banana. Hope you love it, Anne!

  13. Tari says

    Deliciously juicy champagne mangoes are marked down at Sam’s club. I buy two boxes and come home to find this recipe! They have been chunked and are in the freezer now. Patience and anticipation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teresa! We haven’t tried this in the Vitamix yet, and you might need some extra lime juice to get things moving, but other readers have done it successfully! Let us know how it goes.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kim, We haven’t tried this exact recipe with other fruit but we do have other sorbet recipes on the site if you search “sorbet”! Hope that helps!

  14. Kimberly says

    Yum! This was delicious! I wonder, could it be made with other frozen fruit? Perhaps strawberries or raspberries?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We haven’t tried this exact recipe with other fruit but we do have other sorbet recipes on the site if you search “sorbet”! Thanks for the lovely review, Kimberley!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! We haven’t tried this in the Vitamix yet, and you might need some extra lime juice to get things moving, but other readers have done it successfully! Let us know how it goes.

  15. Tara Luby says

    I don’t have a food processor. Can I make this in my blender? Or with an immersion blender?
    This looks to good to pass up!!
    Thanks
    Tara

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tara! We haven’t tried this in the Vitamix yet, and you might need some extra lime juice to get things moving, but other readers have done it successfully! Let us know how it goes.

  16. Morna Watson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Morna! We’re so glad you enjoyed!