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This dairy-free Mango Sorbet is the ULTIMATE summer treat! It’s refreshingly tropical, creamy, and SUPER easy to make — no ice cream maker required!
Table of Contents
Why You’ll LOVE this Mango Sorbet
This mango sorbet is a naturally sweet, dairy-free frozen dessert made from pureed mangoes and a splash of liquid. It’s smoother than sherbet, lighter than ice cream, and bursting with bright, fruity flavor—plus it comes together in just minutes.
- Made with real fruit and no refined sugar – perfect to share with your little one
- Ready in 5 minutes, no cooking needed
- Smooth, creamy, and scoopable
- Easy to mix and match with other fruits or flavors
- Packed with vitamins A and C, antioxidants, and digestive enzymes
Mango sorbet is just the beginning—try it with other fruits to keep things fun and fresh all season. You might love this easy strawberry sorbet or this easy watermelon sorbet just as much.
Related: Easy and Healthy Frozen Dessert Recipes
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Mangoes – either purchase frozen mangoes or use fresh mangoes and freeze at home (refer to the recipe tips section below). Here’s how to safely prepare mango for babies.
- Coconut milk – I just think mangoes and coconut are a match made in heaven! The coconut milk not only adds delicious flavor but also makes the sorbet smoother and creamier. I recommend using full fat canned coconut milk for best results. If you desire a creamier and richer sorbet, swap coconut milk with coconut cream. Note that the coconut flavor will be a lot more pronounced.
- Lime or lemon juice (optional) – not only adds a slightly tangy flavor but also helps the texture to not be too icy.
- Honey or maple syrup (optional) – depending on your mangoes’ sweetness, a touch of natural sweetener can balance the flavor.
Step-by-Step Instructions
Step 1: Prepare coconut milk – it’s normal for coconut milk to separate. No worries! Just warm in the microwave for 20 seconds or so and give it a good stir.
Step 2: Add mangoes, coconut milk, and lime or lemon juice (if using) to a high-powered food processor blender.
Step 3: At first, the texture will be crumbly. Don’t worry! Trust the process and continue blending. Alternate between scraping down the sides of the processor and blending until you achieve the desired smoothness.
Step 4: Serve immediately or freeze.
Recipe Tips
- Take the frozen mangoes out of the freezer about 5-10 minutes in advance to make them easier to blend, resulting in a smoother texture and reducing the strain on your blender or food processor.
- If you’re using fresh mangoes, peel and dice them into uniform pieces, roughly 1 inch in size. Then, flash freeze them, similar to the method used for freezing bananas. This prevents the pieces from clumping together into a single large block.
- Do NOT over blend! It’s important to blend just until you achieve the desired smoothness, as further blending can break down the fibers in the fruit and release more liquid, resulting in a thinner consistency.
Variations
While this classic mango sorbet is delicious on its own, you can easily customize it to suit your taste or explore new flavors. Here are some exciting variations to try:
- Pineapple Mango Sorbet – Add frozen pineapple chunks to your mango and coconut milk mixture for a delightful tangy twist.
- Peach Mango Sorbet – Add frozen peach slices for a mellow, sweet blend.
- Spicy – Add a pinch of Tajín seasoning, cayenne pepper, or a small chopped jalapeño to bring a little heat.
- Creamier Mango Sorbet – Add a banana for extra creaminess and a subtle banana flavor.
- Mint Mango Sorbet – Enhance the tropical vibe of the sorbet by adding a handful of fresh mint leaves. It’ll give your treat a cool, refreshing kick!
- Salted Mango Sorbet – Add a pinch of sea salt or flaky salt on top before serving. It sharpens the mango flavor and brings out its natural sweetness.
- Mango Berry Swirl – Layer or swirl in a quick purée of raspberries, strawberries, or blueberries for color and tart contrast.
Equipment
You don’t need an ice cream machine to make this mango sorbet! But you do need a high-powered food processor or blender to break up the frozen mangoes.
Pro Tip – using a food processor if you have one as the wider and more shallow bowl makes it easier to scrape down the sides during processing. My husband got me this food processor for Christmas a few years ago and since then I’ve been using it multiple times a week.
Storage
Transfer the sorbet to a freezer-safe container. Smooth the surface and add a layer of plastic wrap or parchment paper on top to minimize ice crystals from forming. Close the lid and freeze for up to a month.
When ready to enjoy, let the sorbet sit at room temperature for 20-30 minutes to soften. This will make it easier to scoop.
FAQ
Absolutely! If you’re using fresh mangoes, peel and dice them into uniform pieces, roughly 1 inch in size. Then, flash freeze them, similar to the method used for freezing bananas. This prevents the pieces from clumping together into a single large block.
Yes, you can use light coconut milk for a lighter version of the sorbet. However, keep in mind that it may affect the creaminess of the final texture slightly.
Yes, this recipe is completely vegan-friendly since it doesn’t contain any dairy or animal products.
Your mango sorbet’s icy because it likely needs more sugar or it’s been frozen too hard. Sugar helps keep it smooth, not just sweet. Try adding a bit more next time or let it soften before serving.
More Mango Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Mango Sorbet
Equipment
Ingredients
- 3 cups frozen mangoes (415g)
- 1 tablespoon lime or lemon juice, depending on your preference, (see note)
- 1/4 cup canned coconut milk
- 1-2 tablespoons honey (optional)
Instructions
- Place mangoes, lemon juice, and coconut milk into the bowl of your food processor. Blend everything together until smooth and creamy. You will need to stop and scrape down the sides of the bowl occasionally to ensure everything is well combined. Don't blend too long though. Otherwise the sorbet will get too soft.
- Once you have a smooth creamy texture, taste it and adjust the sweetness if needed by adding more honey. Enjoy immediately or freeze for 3-4 hours, or until ready to serve.
Notes
-
- Take the frozen mangoes out of the freezer about 5-10 minutes in advance to make them easier to blend. This also results in a smoother texture and reduces the strain on your blender or food processor.
- If you’re using fresh mangoes, peel and dice them into uniform pieces, roughly 1 inch in size. Then, flash freeze them, similar to the method used for freezing bananas. This prevents the pieces from clumping together into a single large block.
- lime or lemon juice – you can leave it out if you wish but it not only adds a slightly tangy flavor but also helps the texture to not be too icy.
- Do NOT over blend! It’s important to blend just until you achieve the desired smoothness, as further blending can break down the fibers in the fruit and release more liquid, resulting in a thinner consistency.
- For more ways to make this mango sorbet uniquely yours, check the variations section above.
Very easy pudding and very yummy!
Super easy and delicious!
It was delicious. My 2 ur old grandson loved it as did the rest of the family. I tried to do it in my blendtec blender, but it worked better in my kitchen aid food processor!
My kids and I cannot get enough of this mango sorbet! It’s such a delicious treat for a summer afternoon and I love that it’s a healthier (and cheaper) alternative to going to the ice cream shop! The kids love to help me make it so it’s an activity and a treat – can’t rave enough! We are planning to try it out with other frozen fruits just for fun.
Yay!! So happy to hear that!!
Do I use lime or lemon? Both are stated in your recipe and IG reel. Thanks!
Sorry about that! You can use either lime or lemon juice!
Thank you yummy 😋 .👍🏻👍🏻👍🏻👍🏻👍🏻😊😊😊😊
Great!
Can you do this with other fruits like Frozen bananas for example?
Absolutely!