This refreshing mango sorbet is a simple, tropical treat perfect for beating the heat.
Naturally sweet and creamy, it’s made with ripe mangoes, coconut milk, and a hint of lime, offering a dose of fiber, plant-based healthy fats, and low saturated fat.
Quick to prep and freezer-friendly, it’s a guilt-free dessert ideal for everyday enjoyment or effortless summer entertaining.
Easy Creamy Mango Sorbet
Equipment
- 1 Baking sheet
- Parchment paper (enough to line baking sheet)
- High-powered blender or food processor
- Airtight container for freezing
Ingredients
- 4 cups ripe mango diced (about 4 large mangoes)
- ½ cup full-fat coconut milk
- ½ cup granulated sugar organic preferred
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions
- Prepare the Mango for Freezing: Start by washing and peeling your ripe mangoes. Dice the mango flesh into evenly sized chunks—this ensures they freeze uniformly. Line a baking sheet with parchment paper to prevent sticking and arrange the mango pieces in a single layer, leaving space between them. This prevents clumping and makes blending easier later. Place the sheet in the freezer for about 4 hours, or until the mango chunks are fully frozen. If using store-bought frozen mango, skip this step and ensure the mango pieces are separated before blending.
- Measure and Gather Ingredients: While the mango is freezing, measure out your coconut milk, sugar, lime juice, and salt. Using a fresh tablespoon and measuring cups will make the process precise. Keep these ingredients handy so you can quickly combine everything once the mango is ready. This step saves time and prevents the mixture from melting prematurely.
- Prepare Your Blender or Food Processor: Choose a high-powered blender or food processor for smooth, creamy results. If your blender isn’t very powerful, let the frozen mango sit at room temperature for a few minutes to soften slightly. Dicing the mango into smaller chunks also helps achieve a smoother consistency. Make sure your appliance is clean, dry, and ready to handle frozen fruit without overloading.
- Combine Ingredients in Blender: Place the frozen mango chunks into the blender or food processor first. Add the coconut milk, granulated sugar, lime juice, and a pinch of salt. The lime juice brightens the flavor, while the salt enhances the natural sweetness of the mango. Secure the lid tightly before blending to prevent splattering.
- Blend Until Smooth and Creamy: Start blending at a low speed, gradually increasing to high. Pause occasionally to scrape down the sides of the blender with a spatula and redistribute the mixture. At first, the mango may appear chunky or icy. Keep blending; after a few minutes, the mixture will turn thick, creamy, and smooth. Patience is key—do not rush this step, as a fully blended mixture ensures the perfect texture.
- Taste and Adjust Flavor: Once smooth, taste your sorbet mixture. If desired, add a little extra lime juice for more tanginess or a touch more sugar for sweetness. Blend again briefly to incorporate any adjustments. This step lets you personalize the sorbet’s flavor to your liking.
- Transfer to Freezer Container: Line an airtight container with parchment paper if desired for easier serving later. Pour the sorbet mixture into the container, smoothing the top with a spatula. Make sure the container is freezer-safe and tightly sealed to prevent freezer burn.
- Freeze Until Firm: Place the container in the freezer for at least 2 hours, though 4 hours is ideal for scooping consistency. During this time, the sorbet will firm up, becoming scoopable yet still creamy. For best results, avoid opening the freezer frequently, as fluctuating temperatures can cause ice crystals to form.
- Soften Before Serving: Remove the sorbet from the freezer about 10 minutes before serving. This allows it to soften slightly, making scooping easier and improving the creamy texture. Using a warm ice cream scoop can help achieve perfect, smooth scoops.
- Serve and Enjoy: Scoop the sorbet into bowls or glasses and garnish if desired with fresh mint leaves, lime zest, or small fruit pieces. Enjoy immediately as a refreshing, fiber-rich, naturally sweet dessert. Store any leftovers in the airtight container back in the freezer for up to 2 months.
Notes
- Using fully ripe mangoes ensures natural sweetness and maximum flavor.
- Full-fat coconut milk adds creaminess without overpowering the mango taste.
- Organic granulated sugar is recommended, but alternatives like coconut sugar or maple syrup can work for a different flavor profile.
- Lime juice brightens the flavor and balances the sweetness.
- Frozen mango chunks should be spread in a single layer to prevent clumping and achieve a smoother blend.
- A high-powered blender produces the creamiest sorbet, but a standard blender works with slightly softened mango.
Chef’s Secrets for Perfect Sorbet
Creating a velvety, scoopable sorbet doesn’t require an ice cream maker—it just takes a few thoughtful steps.
Freezing mango pieces separately on a parchment-lined sheet prevents them from freezing into a solid block, which makes blending much easier.
When blending, patience is key; scraping down the sides frequently ensures every mango piece is incorporated, resulting in a smooth texture.
Using full-fat coconut milk gives the sorbet a rich mouthfeel without dairy, while a pinch of salt enhances the natural sweetness of the mango.
Finally, allowing the sorbet to soften slightly before serving ensures a creamy, easy-to-scoop dessert every time.
Serving Suggestions for Mango Sorbet
Mango sorbet is wonderfully versatile and can be served in multiple ways.
Scoop it into small dessert bowls for a refreshing treat, or serve in tall glasses as a light, tropical parfait layered with fresh berries or granola.
Garnish with a few mint leaves, a sprinkle of lime zest, or toasted coconut for extra flair and flavor.
It pairs beautifully with light summer cocktails, sparkling water, or alongside a tropical fruit salad for a complete, refreshing dessert experience.
Storage Tips to Keep Fresh
Store your mango sorbet in an airtight, freezer-safe container to maintain its creamy texture and prevent ice crystals.
Parchment paper lining helps easily scoop every last bit without sticking. For best texture, consume within 2 months.
If the sorbet hardens too much in the freezer, allow it to sit at room temperature for 10–15 minutes before serving to soften naturally.
Avoid repeated thawing and refreezing, as this can cause icy texture and diminish flavor.
Frequently Asked Questions
1. Can I use frozen mango from the store?
Absolutely! Store-bought frozen mango works perfectly. Just ensure the pieces are separated before blending.
You may need to let them sit out a few minutes to soften slightly if your blender isn’t high-powered.
2. Can I make this sorbet without sugar?
Yes! You can substitute sugar with natural sweeteners like honey, maple syrup, or agave.
Keep in mind that using a liquid sweetener may slightly change the texture, so blend carefully and freeze slightly longer if needed.
3. How can I make the sorbet extra creamy?
Using full-fat coconut milk adds natural creaminess.
Additionally, blending slowly and scraping down the sides often ensures a smooth, ice-free texture.
Avoid over-freezing the mango pieces before blending to prevent icy chunks.
4. Can I prepare this sorbet in advance for a party?
Yes! This sorbet can be made up to 2 months in advance. Store it in an airtight, freezer-safe container, and let it soften 10–15 minutes before serving.
5. What can I serve with mango sorbet?
Mango sorbet pairs beautifully with fresh berries, toasted coconut, lime zest, or mint.
For a fun dessert, layer it with granola or yogurt in parfaits, or enjoy alongside light summer cocktails for a tropical touch.
