3 Ingredient Mango Sorbet
Dairy-free, no-sugar 3-ingredient mango sorbet! Blend, freeze & enjoy this refreshing, tropical summer dessert in minutes.
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- or 3 Ingredient Mango Sorbet
- 2 large ripe mangoes
- 2–3 tablespoons honey or agave syrup (adjust to taste)
- 1 tablespoon lemon juice
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Slice the mango from all four sides, avoiding the pit. Make criss-cross cuts on the flesh without cutting through the skin, then scoop out the cubes with a spoon. Line a baking tray with parchment paper. Place the mango chunks on a tray lined with parchment paper. Spread them out evenly so they don’t stick together, and freeze for 3–4 hours or until completely frozen.
- 2
Once frozen solid, break up any large clumps for easier blending. Transfer the chunks to a high-speed blender or food processor. Add honey or agave syrup and lemon juice.
- 3
Blend until smooth and creamy. If needed, scrape down the sides or add a splash of water to help blend. For soft-serve style, you can enjoy it immediately for a creamy, fresh texture. You can also serve it in mango peels. Scoop the sorbet into the empty mango skins for a beautiful, tropical presentation and garnish with basil or mint leaves. Or scoop the soft serve into a serving bowl.
- 4
For frozen style, transfer the sorbet to a freezer-safe container, cover with plastic wrap, and freeze for 2–3 hours for a firmer, scoopable version. Scoop the firm sorbet into a bowl or cone and enjoy your refreshing mango sorbet.
- 5
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 6
ENJOY THIS RECIPE.