Homemade Mango Sorbet
Creamy, tropical homemade mango sorbet made in a blender with just 3 ingredients — no ice cream maker needed! Ready in 5 minutes and naturally dairy-free, vegan, and gluten-free.
Servings: 8 servings
Calories: 223kcal
Cost: $7.38 or $0.93/serving
Equipment
Ingredients
- 6 cups frozen mangoes
- 1 ½ cups mango syrup (or simple syrup, agave, or honey)
- 1 - 1 ½ cups warm water
- 2 tbsp lime juice (optional)
Instructions
- Add 3 cups frozen mangoes, ¾ cup syrup, ½ cup water, and 1 tbsp lime juice (if using) to a high-speed blender. Blend until smooth, pausing to push the mango sorbet down if the blades get stuck. If too thick, add 1 tbsp of warm water at a time until it blends smoothly.
- Transfer the mango sorbet to a metal loaf tin or other freezer-safe container and place in the freezer.
- Repeat these steps with the remaining ingredients, then serve immediately or store covered in the freezer for up to 1 week.
Video
Nutrition
Calories: 223kcal | Carbohydrates: 57g | Protein: 1g | Fat: 1g | Sodium: 2mg | Fiber: 3g
