Sweet, tart, rich, and delicious Mango Sorbet made with just 5 ingredients and without an ice cream maker!
Frozen Mango Sorbet
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 Sorbet Recipe
- Mango Sorbet provides a delicious mix of sweet, tangy, and creamy flavors.
- There’s no need for an ice cream maker; just a blender or food processor is required.
- Storage is easy, ensuring you can enjoy this sorbet anytime you crave it.
How To Make Mango Sorbet
To create this sorbet, you only need five basic ingredients and a little waiting around while the sorbet freezes.
- cubed frozen mangoes
- 1 can Sweetened Condensed Milk
- fresh lemon juice
- pure vanilla extract
- pinch of salt
- 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!
Handy Tips for Making Mango Sorbet
While the recipe is simple, these tips can enhance the process and final result:
- 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.
- I also tried it with Fat-Free Sweetened Condensed Milk; however, the consistency was runny and wouldn’t completely freeze.
Storing Homemade Mango Sorbet
- You can store the sorbet in an airtight container 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.
P.S. If you’re looking for something without the sweetened condensed milk, please, you have got to try my 2-ingredient Blueberry “Ice Cream”. It’s just bananas and blueberries, blended together and frozen. It’s delicious!
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!
- 2 pounds cubed frozen mangoes
- 1 can (14 ounces) Sweetened Condensed Milk
- ½ teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- pinch salt
- 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.
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.