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No-Churn Mango Sorbet

No-Churn Mango Sorbet
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A vibrant and refreshing No-Churn Mango Sorbet recipe that captures the natural sweetness and tropical flavor of ripe mangoes in a smooth, icy dessert. This easy-to-make, vegan, and dairy-free sorbet requires no ice cream machine and is perfect for warm days, offering a light and guilt-free treat for the whole family.

Ingredients

Scale

Main Ingredients

  • 2 cups ripe mangoes, peeled, diced, and frozen
  • 2 tablespoons lemon or lime juice
  • 2–3 tablespoons sugar or honey (adjust to taste)
  • 1/4 cup water
  • A pinch of salt

Instructions

  1. Prepare the Mangoes: Peel and dice ripe mangoes into small pieces. Freeze them flat on a parchment-lined tray for a few hours until completely frozen to ensure the sorbet has a perfectly icy texture without churning.
  2. Blend the Ingredients: Combine the frozen mango pieces with lemon or lime juice, sugar or honey, water, and a pinch of salt in a high-speed blender. Blend until smooth and creamy, tasting and adjusting the sweetness as needed.
  3. Freeze the Mixture: Pour the blended mango mixture into a shallow container. Freeze for at least 2-3 hours until firm, stirring halfway through to break up ice crystals and keep the texture light and fluffy.
  4. Serve and Enjoy: Scoop the No-Churn Mango Sorbet into bowls or cones. Serve immediately or store in an airtight container in the freezer for later indulgence.

Notes

  • Use very ripe mangoes for the best flavor and natural sweetness.
  • Freeze mango pieces flat to prevent clumping before blending.
  • Taste and adjust sweetness before freezing as flavors may mellow afterward.
  • Stir sorbet halfway through freezing for a smoother texture.
  • Store sorbet covered in an airtight container to avoid freezer burn.

Nutrition

Keywords: mango sorbet, no churn sorbet, vegan dessert, dairy free ice cream, tropical dessert, summer treat, easy sorbet recipe

Find it online: https://marybaking.com/no-churn-mango-sorbet/