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!
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.
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?).
The third and final ingredient is maple syrup to keep this refined-sugar-free while enhancing the fresh mango flavor and sweetness.
We hope you LOVE this mango sorbet! It’s:
& 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!).
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!
3-Ingredient Mango Sorbet (No-Churn!)
- 4 heaping cups frozen mango (~two 10-oz bags)
- 1/4 cup maple syrup
- 2 Tbsp fresh lime juice
- 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!