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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!
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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 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.
About how many mangos would I need?
This was yummy and very easy to make, thank you. I added some passion fruit puree I needed to finish up and lime juice.
Just a quick note. There is quite a lot of fat in condensed milk so I think the nutrition panel saying 0g fat might be incorrect.
I’m very glad you enjoyed it! Thank YOU! 🙂
Hey! Here in the south of ISRAEL the summer can be a bit of a nightmare… Made this mango delight in my ice-cream maker 3 times already!! It saves the day everytime I need something sweet to cool me down a little… TNX!!
Hi!
SO happy you like the sorbet! I also think it’s beyond delicious and love making it during these hot summer months.
This is an excellent recipe but I have a question. In using seeded fruit like raspberries strawberries blackberries is there anyway to Get the seeds mashed or make them Softer. Don’t like the texture from the seeds but love the fruit. Thank you for your input keep up the good work
Hi, beautiful pictures! Just wanted to say that this recipe should be called “ice cream”, not sorbet. Sorbet is not made with any milk. I read that you didn’t like it without milk but that’s what sorbet is like – watery and very light. I was looking for a sorbet recipe and got a bit confused when I read the ingredients. 🙂
I agree, I was also confused. I think she may have confused sorbet with sherbet.
OMG! I don’t have an ice cream machine so I tried this recipe and the whole family loved it, will certainly make it again and again, luckily I have a mango tree in my backyard….x
Great Spring Dessert! Sounds delicious right now!
Mango sorbet is one of my favorite summertime treats! You’re making me wish that summer would arrive tomorrow.
I love no-churn ice cream recipes! This mango ice cream looks like a tropical vacation!!
I just adore this recipe! It is so easy, and oh soooo good!
Perfection! Love mango so much, cannot wait to try this!
this is such a gorgeous shade! and i’ve done some no churn ice cream with sweetened condensed mllk and whipped cream, but never just sweetened condensed milk! will have to try this method out (: also: i’ve had lingering drafts for a couple years, but i don’t have the parenthood excuse lol.