Mango Sorbet Recipe
Apr 28, 2017, Updated Jun 23, 2024
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Summer just got WAY better with this sweet, tart, creamy, and delicious homemade mango sorbet. All you need are 5 ingredients. No ice cream maker!
Homemade Mango Sorbet
Mango is one of my favorite ingredients. Whenever I’m looking for a delicious summer dessert, I turn to recipes like my mango semifreddo and creamy no-churn mango ice cream. This homemade mango sorbet is refreshingly frosty and bursting with bright, juicy tropical flavor. I make it with only 5 ingredients, including ripe, frozen mangoes. It’s truly an unbeatable dessert on warm days. And the best part? This easy sorbet recipe doesn’t need an ice cream maker. Literally anyone can make it in their own kitchen!
Why You Should Make This ASAP
- Cold and creamy. I love the sweet, tangy, and creamy flavors of this mango sorbet. It’s a bit lighter and frostier than traditional ice cream.
- No special equipment. There’s no need for an ice cream maker. You can make this frozen treat in your blender or a food processor.
- Enjoy it for days. Keep it in the freezer and have a bite of sorbet anytime you crave something cool and sweet.
Only 5 Ingredients
These are the simple ingredients needed to make homemade mango sorbet. Refer to the printable recipe card below for the full amounts.
- Frozen Mango – Frozen fruit thickens the sorbet, and it comes already chopped.
- Sweetened Condensed Milk – Not to be confused with evaporated milk, which is unsweetened. For a dairy-free version, use coconut milk.
- Lemon Juice – I recommend using freshly squeezed.
- Vanilla Extract – You could also use vanilla paste.
- Salt – I like to balance out the sweetness with a pinch of salt, too.
Use Any Fruit
The beauty of this sorbet recipe is that you can swap mango for any frozen fruit to make endless flavors! Try this recipe with frozen bananas, berries, or peaches.
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 your mango sorbet 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 it wouldn’t completely freeze. Just like making ice cream, full-fat is the way to go.
- Lighter options. If you’re looking for something without the sweetened condensed milk, try my 2-ingredient blueberry ice cream.
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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. Combine all ingredients in a food processor or high-powered blender.
- Blend. Purée for 2 to 3 minutes or until smooth. Scrape down the sides of the bowl as needed.
- Freeze. Transfer the mango mixture to an ice cream tub or an airtight container; cover and freeze until firm.
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.
How To Make Mango Sorbet
Technically, this recipe isn’t a traditional, dairy-free sorbet. I use cubed frozen mangoes and sweetened condensed milk for a super-creamy texture.
- Blend the ingredients. Combine all the ingredients in a food processor or high-powered blender. Process for a few minutes or until smooth, making sure to scrape down the side of the blender as needed.
- Freeze. Transfer the mango mixture to an ice cream tub, loaf pan, or an airtight container. Cover tightly and freeze for 2-4 hours, until firm.
- Enjoy! Serve your homemade mango sorbet with a serving of my tres leches cake!
Storing Sorbet
You can store mango sorbet in an airtight container and keep it in the freezer for up to 2 months. Make sure to cover it properly to prevent ice crystals from forming on the surface. I like to press a sheet of plastic wrap directly against the surface of the sorbet to prevent it icing over. For the best flavor, consume within the first few weeks.
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.