This post may contain affiliate links. Please read our disclosure policy.
Sweet, tart, rich, and delicious Mango Sorbet made with just 5 ingredients and without an ice cream maker!
For more mango sweets, try my refreshing mango semifreddo and this wonderfully creamy no churn mango ice cream. Both recipes are easy to make and perfect for satisfying a sweet tooth.
Let me convince you to make this vibrant mango sorbet, a tasty refresher that bursts with tropical flavors. This treat is your passport to a virtual summer getaway, regardless of the season. Imagine spoonfuls of luscious, icy cold sorbet, each bite bursting with the sweet and tangy flavor of ripe mangoes. It’s a fantastic and unbeatable dessert for warm days. And the best part? It requires no special equipment and is remarkably simple to create at home.
Why You’ll Love This Mango Sorbet Recipe
- Delicious. Mango Sorbet provides a delicious mix of sweet, tangy, and creamy flavors.
- No special equipment. There’s no need for an ice cream maker; just a blender or food processor is required.
- Enjoy it for days. Keep it in the freezer and have a bite of sorbet anytime you crave it.
How To Make Mango Sorbet
With just a few basic ingredients, including cubed frozen mangoes and sweetened condensed milk, this mango sorbet recipe is incredibly easy to make. All you need is a bit of patience while the sorbet freezes.
Ingredients
- cubed frozen mangoes
- 1 can Sweetened Condensed Milk
- fresh lemon juice
- pure vanilla extract
- pinch of salt
Directions
- Combine all the ingredients in a food processor or high-powered blender and process the mixture for a few minutes or until smooth, making sure to scrape down the side of the bowl as needed.
- Transfer the mango mixture to an ice cream tub or an airtight container. Cover and freeze until firm.
- Serve and enjoy your homemade Mango Sorbet!
Recipe Tips
- Consistency. For the best consistency, use frozen mangoes. They offer more flavor and a better texture. If the mixture seems too thick when blending, add a bit of water or coconut milk to thin it out.
- Do not rush the freezing process. Allow it to completely freeze for the best texture.
- Don’t use fat free alternatives. I tried making mango sorbet with fat free sweetened condensed milk; however, the consistency was runny and wouldn’t completely freeze.
- Lighter options. If you’re looking for something without the sweetened condensed milk, try my 2-ingredient Blueberry “Ice Cream”.
Storing Sorbet
You can store mango sorbet in an airtight container and keep it in the freezer for up to two months. Make sure to cover it properly to prevent ice crystals from forming on the surface. For the best flavor, consume within the first few weeks.
So go ahead, grab a bag of frozen mangoes, and get started on this tropical culinary adventure. You’ll be savoring the flavors of this easy Mango Sorbet before you know it!
ENJOY!
Easy Ice Cream Recipes
Pin this now to find it later
Pin It
Mango Sorbet
Ingredients
- 2 pounds cubed frozen mangoes
- 1 can (14 ounces) Sweetened Condensed Milk
- ½ teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- pinch salt
Instructions
- Combine all ingredients in a food processor or high powered blender.
- Puree for 2 to 3 minutes or until smooth. Scrape down the sides of the bowl as needed.
- Transfer the mango mixture to an ice cream tub or an airtight container; cover and freeze until firm.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
You might want to start with a bit less condensed milk and add to taste. Especially if you haven’t worked with condensed milk much, it can quickly overpower other flavors.