Frozen mango, fresh lime, and a drizzle of maple syrup are all it takes to land a sorbet this bright and creamy, no ice cream maker, no churning, no fuss. Some of the best warm weather desserts require almost nothing from you, and this mango sorbet is exactly that kind of recipe.
No-Churn Mango Sorbet: A 3-Ingredient Summer Fix
Some of the best warm weather desserts require almost nothing from you, and this mango sorbet is exactly that kind of recipe. There is no ice cream maker to dig out of a cabinet, no churning, and no waiting around for a custard base to cool. Just three ingredients, a food processor, and a couple of hours in the freezer stand between you and a genuinely bright, fruit forward sorbet that tastes like it took considerably more effort than it actually did.
Ingredients
You’ll Need
- 2 lbs. frozen mango pieces
- ¼ cup maple syrup
- 2 limes, juiced
Instructions
Variations to Try
Swap the Sweetener
Honey or agave work just as well as maple syrup. Skip granulated sugar though, it won’t fully dissolve and leaves the sorbet grainy.
Mix in Another Fruit
Blend in a handful of frozen pineapple, peach, or strawberry for a completely different flavor combination.
Boost the Citrus
A little lime zest along with the juice adds even more brightness to the finished sorbet.
Go Tropical
A splash of canned coconut milk turns this into a creamier, tropical-leaning version of the same base recipe.
Nutrition (Per Serving)
Nutrition Facts
Equipment & Storage
Equipment
A food processor works beautifully here, though a high powered blender can handle the frozen mango too. A silicone spatula makes scraping down the sides much easier, and a simple citrus juicer helps get every drop out of the limes. Keep a freezer safe container with a lid on hand for storage, and an ice cream scoop for neat servings once it’s set.
Storage
Transfer the sorbet to an airtight, freezer safe container and it will keep for up to two weeks at peak flavor and texture. If it has been frozen overnight or longer, let it sit on the counter for 5 to 10 minutes before scooping so it softens back into that creamy consistency.
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The Mango Sorbet (No Churn Recipe) is a Jersey Girl Cooks Recipe.
