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
4.94 from 47 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. Kim Meyer says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your friends have been enjoying it. Thank you for sharing, Kim! xo

  2. Readerrita says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it’s a hit in your household. Thank you for sharing! xo

    • ReaderRita says

      I have now made this repeatedly for friends and family, and it is universally adored! The maple syrup and lime don’t taste like themselves- they just work magic and make the mango taste even more mango-y! It truly is heavenly.
      I do want to mention that adding the mango to the food processor a little at a time (while the food processor is running) helped it blend waaaayyy better than dumping it all in at once and then starting to process like I did the first time- if any one else had that problem, 3 increments while running works better.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Amazing! We’re so glad you and your friends/family have been enjoying this sorbet. Thank you for the lovely review and for sharing your method! xo

  3. Lynda Myers says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your guests enjoyed it, Lynda! Thanks so much for sharing!

  4. AbiJacob says

    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!

  5. Susan Ottwell says

    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.

  6. Diane M says

    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!

  7. Rebecca says

    I can not wait to try this after next grocery run! Do you or any readers have any tips on good “ice cream” type containers to store it in freezer? Thanks for any info you can share!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, We typically freeze it in a metal loaf pan so we’re not sure! Maybe another reader can chime in. We hope you love the sorbet! xo

  8. Regina Webber says

    hi can you do this with fresh mango instead of frozen? if. it do you have a recipe for fresh mango

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Regina, We’d recommend cutting and freezing your fresh mangoes for the best result!

  9. Chef Mary G. says

    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).

  10. Julie Charland says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and for sharing your modifications, Julie! xo

  11. Sherrie Bailey says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Whit, We haven’t tried this in a blender, and you might need some extra lime juice to get things moving, but other readers have done it successfully! We would recommend using the tamper (if your blender has one).

  12. Audrina says

    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

  13. Paula Bentley says

    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! 💛

  14. Henry says

    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.

  15. ENRIQUE R FERNANDEZ says

    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.

  16. Anna Alexander says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it was what you were hoping for, Anna! Thank you for the lovely review! xo

  17. Leah says

    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!!!

  18. Adrian says

    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.

  19. Ann says

    Thank you so much for this recipe!
    Do you think I could substitute frozen mangoes for fresh mangoes with whipping cream and a night in the freezer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann, we’re not sure what you mean! We’d recommend cubing and freezing your fresh mangoes for the best result.

  20. Pam says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Pam! Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could definitely freeze fresh mango and use it, but it wouldn’t work without freezing it.

  21. Maria M says

    Mine came out pretty chunky still. I had it in the food processor for probably 5-10min on high and it just never got creamy :( any idea why that would be??

    still tasted amazing. Had to sub lime with lemon, and syrup with honey. Kids LOVED it

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, so glad you enjoyed the taste of this! For the texture, it could be that your food processor was under or over filled, or perhaps the mango needed to sit a bit to thaw slightly?

  22. Debbie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Devvie. We are so glad you both enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Debi says

    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!?

  24. Melissa says

    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!

  25. Sandra says

    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??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra! It’s important to let it thaw to be scoopable, but it does get harder to scoop the longer it’s in the freezer!

  26. Nathan says

    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.

  27. Jennie says

    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.

  28. Alex says

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

  29. 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.

  30. 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!

  31. 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

  32. 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.

  33. 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.)

  34. 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

  35. 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!! ;-)

  36. Sabrina says

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

    • crystal l sanders says

      I made this with my kitchen aid mixer and yes it was chunky but super good. What do you think of using a blender?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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!

    • 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!

  37. 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

  38. 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!

  39. 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!

  40. 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!

  41. 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.

  42. 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.

  43. 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!