Introduction

This refreshing mango sorbet is a simple, naturally sweet treat perfect for hot days or anytime you crave a light dessert. Made with just a few ingredients, it’s creamy, tangy, and bursting with tropical flavor. Plus, it’s easy to customize to your taste.

The image shows a clear glass bowl with scalloped edges filled with bright yellow mango sorbet. The sorbet has a smooth, slightly grainy texture and fills the bowl almost to the top in one thick layer. A silver spoon with a scoop of the sorbet is held by a woman's hand above the bowl, showing the soft and creamy consistency of the dessert. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. frozen mango chunks
¼–½ cup agave nectar (or honey, or simple syrup)
1 Tbsp. lime juice (freshly squeezed, or lemon juice)
1 tsp. lime zest (or lemon zest)
Mint leaves, for serving (optional)

Instructions

Step 1: Add the frozen mango chunks, ¼ cup of your chosen sweetener, lime juice, and lime zest into a large food processor or blender. Blend for 1–2 minutes, pausing every 20–30 seconds to scrape down the sides, until the mixture is completely smooth with no chunks remaining.
Step 2: Taste the sorbet and add additional sweetener one tablespoon at a time, blending well after each addition until it reaches your desired sweetness.
Step 3: Transfer the blended sorbet into a 9×5-inch metal loaf pan and spread it evenly with a spatula.
Step 4: Freeze the sorbet for at least 4 hours or overnight to firm up.
Step 5: Before serving, let the sorbet sit at room temperature for 1–2 minutes to soften slightly. Serve garnished with fresh mint leaves if desired.

Tips & Variations

For a softer texture, pulse the sorbet in the blender again after freezing and then refreeze briefly before serving.
Try swapping lime juice and zest with lemon for a slightly different citrus note.
If you prefer a vegan option, use agave or simple syrup instead of honey.

Storage

Store the sorbet in an airtight container in the freezer for up to one week. To re-soften before serving, let it sit at room temperature for a few minutes or thaw in the refrigerator until scoopable.

How to Serve

A white bowl with a pink inner grid pattern holds three bright yellow scoops of smooth mango sorbet with a creamy texture, slightly melting around the edges. A silver spoon rests inside the bowl, partially under one scoop, catching some of the sorbet. Around the bowl on a white marbled surface, there are several bright green lime wedges scattered, adding a fresh contrast to the yellow sorbet. The overall feel is bright and fresh, with a close-up view that highlights the sorbet’s creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mango instead of frozen?

Yes, but you’ll need to add ice cubes or freeze the mixture afterward to achieve the proper sorbet texture.

Is sorbet dairy-free?

Yes, this mango sorbet recipe is naturally dairy-free, making it a great option for those with lactose intolerance or following a vegan diet.

Creamy Mango Sorbet with Lime and Mint Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

This refreshing Mango Sorbet is a simple, naturally sweetened frozen dessert made with pure mango chunks, lime juice, and a touch of agave nectar. Perfect for a healthy treat or a light dessert, it’s easy to prepare using just a blender or food processor. The vibrant tropical flavors combined with the smooth, icy texture make it a delightful way to cool down on warm days.

Author: Lila
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Blending
Cuisine: International
Diet: Vegan

Ingredients

Scale

Fruit Base

16 oz. mango chunks (frozen)

Sweetener

¼–½ cup agave nectar (or substitute honey or simple syrup)

Citrus

1 Tbsp. lime juice (or freshly squeezed lemon juice)
1 tsp. lime zest (or lemon zest)

Garnish (Optional)

Mint leaves

Instructions

Blend the Ingredients: Add the frozen mango chunks, ¼ cup of the sweetener, lime juice, and lime zest into a large food processor or blender. Blend for 1 to 2 minutes, stopping every 20-30 seconds to scrape down the sides, until the mixture is completely smooth with no visible fruit chunks. Taste and gradually add more sweetener a tablespoon at a time if needed, blending well after each addition to reach your desired sweetness.
Prepare for Freezing: Pour the smooth mango mixture into a 9×5-inch metal loaf pan. Use a spatula to spread it evenly across the pan to create a uniform thickness for freezing.
Freeze the Sorbet: Place the loaf pan in the freezer for at least 4 hours or preferably overnight to allow the sorbet to fully firm up.
Serve: Before serving, let the sorbet sit at room temperature for 1 to 2 minutes to soften slightly for easier scooping. Serve with a fresh sprig of mint for a burst of color and added aroma if desired. Enjoy this cool, naturally sweetened mango sorbet as a refreshing dessert.

Notes

For a sweeter sorbet, adjust the agave nectar amount according to taste.
Substitute honey or simple syrup if agave nectar is not available.
Use a metal pan for freezing as it helps the sorbet freeze faster and more evenly.
Let sorbet soften slightly at room temperature before serving to scoop easily.
Fresh lime or lemon juice and zest add a bright tangy contrast to the sweet mango.
Store leftover sorbet tightly covered in the freezer for up to one week for best texture.

Keywords: mango sorbet, frozen dessert, vegan dessert, healthy sorbet, no dairy sorbet, mango recipe, summertime dessert