How to Make the Perfect Mango Sorbet Blender
Tropical · Easy · 5 min · 4 servings
This two-ingredient mango sorbet blends up in just 5 minutes using frozen mango for a refreshing quick dessert with no ice cream maker needed. In 15 minutes or less you have a vibrant tropical sorbet that is naturally dairy-free and vegan.
Why this recipe works
This Mango Sorbet Blender recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 5 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 120 calories with 1g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 4 simple ingredients that you can find at any grocery store:
- 4 cups frozen mango chunks
- 3 tbsp honey or agave syrup
- 2 tbsp lime juice
- 2 tbsp water
Step by step instructions
Step 1: Add Ingredients to Blender
Place frozen mango chunks, honey, lime juice, and water into a high-powered blender. Allow the mango to sit for 2 minutes to soften very slightly for easier blending.
Step 2: Blend Until Smooth
Blend on high power, using the tamper if available, until completely smooth and creamy. Stop and scrape down sides as needed. The mixture should be thick and sorbet-like.
Step 3: Serve Immediately
Scoop sorbet into bowls or glasses and serve immediately for a soft-serve texture. For a firmer sorbet, transfer to a freezer-safe container and freeze for 10 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- frozen mango → frozen pineapple or frozen strawberries for a different flavor
- honey → maple syrup for a fully vegan version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding too much water which creates an icy watery texture instead of creamy sorbet
- Blending unfrozen mango which results in a smoothie rather than sorbet
Nutrition facts
Per serving: 120 calories, 1g protein, 30g carbs, 0g fat, 3g fiber.
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