Easy Mango Sorbet

Bowl of Mango Sorbet garnished with mint leaves.

5 from 2 votes

My homemade mango sorbet is rich, creamy, and bursting with sweet tropical mango flavor. It's a delicious way to beat the heat! The best part? It's super easy to make, and you don't even need an ice cream maker!

Prep Time15

Freeze Time8

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 169kcal

Author: Alissa

Ingredients

4 cups diced ripe mango (about 4 large mangoes)
½ cup full-fat coconut milk
½ cup organic granulated sugar
2 tablespoons lime juice
Pinch salt

US Customary - Metric

Instructions

Line a baking sheet with parchment paper. Arrange the mango pieces in a single, even layer on the baking sheet so they don't stick together as they freeze. Place the baking sheet into the freezer until the chunks are frozen, about 4 hours (Notes 1 and 2).
Place your frozen mango into a large, high-powered blender or food processor (Note 3). Add the remaining ingredients. Blend until smooth, stopping the machine frequently to scrape down the sides and redistribute the mixture. It will seem like it's not coming together at first, but keep going. After a few minutes, it will become thick and creamy.
Once the mixture is completely blended and there are no mango chunks remaining, transfer it to an airtight container (Note 4). Transfer the sorbet to an airtight container and freeze for at least 2 hours, or ideally 4, until firm enough to scoop.
Remove the sorbet from the freezer and let it sit out for about 10 minutes to soften before serving.

Notes

Alternatively, you can buy a bag of frozen mango at the store.
If you're not planning on making your sorbet right away, transfer your frozen mango to a sealed freezer bag, then place it back in the freezer until ready to use. The mango can stay in the freezer for up to 2 months.
If your blending device isn't high-powered, consider letting the mango sit out for a few minutes before blending to begin softening. Dicing it up super finely will also help. Your sorbet might have more ice crystals, but it will still be delicious.
Pretty much any airtight container will do. I lined a lidded, freezer-friendly glass baking dish with parchment paper, which isn't required, but makes it easier to get the last few bits of sorbet out of the container when serving.

Nutrition