Having homemade Mango Sorbet stocked up in your freezer couldn't be easier! Naturally sweetened and made with a small amount of ingredients, plus you don't need an ice-cream maker to put everything together.
When the sweet tooth cravings hit, I like to reach in my freezer for a bowl of this super easy mango sorbet. It comes together in a food processor in no time - if you like it really soft, you don't even have to freeze it right after blending!
Ingredients
- Frozen Mangoes - To make it easier, you can buy the berries already frozen.
- 100% Pineapple Juice - This adds sweetness, and the tropical flavor profile lends very well to our mangoes.
- Warm Water - After blitzing our frozen berries, some warm water helps get the silky smooth texture we're looking for.
- Honey - I like to add a touch of honey for extra sweetness. The amount you want to add is up to you, although I do leave measurement suggestions in the recipe card!
How to Make Homemade Mango Sorbet
Similar to my strawberry sorbet recipe, this homemade sorbet doesn't take much effort - or ingredients - but will have you craving it every night for a sweet treat.
- To a food processor, add the frozen mangoes. You can slice & freeze your own, or just buy them already frozen.
- Blitz the fruit until they form small, icy pieces.
- Pour in the pineapple juice and warm water, and continue to process. Everything should start to form a smooth texture.
- Add your honey and process the sorbet once more, until the sweetener is evenly dispersed.
- You can actually eat this now if you want! It should be super soft.
- If you want the sorbet to be a bit more firm like I do, add it to a 9x5 loaf pan and cover with a layer of cling wrap and a layer of aluminum foil.
- Freeze for about two hours, then stir up and serve.
You can also freeze this overnight and then serve the next day. In that case, your sorbet will be very hard. Let the pan sit out on the counter for 20-30 minutes, until it softens to a palatable texture. I recommend stirring the sorbet thoroughly after it defrosts to get that smooth, velvety texture.
Variations/Substitutions
- You could make my strawberry sorbet recipe and mix them together to create strawberry-mango sorbet! It's the perfect balance of sweet mango and slightly tangy berries.
- This recipe works well with any type of frozen fruit - try watermelon, pineapple, or blackberry sorbet!
- You could also mix in a little liquor for an adult-only version... what about rum for a tropical twist, or tequila + lime for a version of a mango margarita?
Other Frozen Dessert Recipes You'll Love!
No-Churn Cookies & Cream Ice Cream
No-Churn Strawberry Cheesecake Ice Cream
4-Ingredient Mango Sorbet
Ingredients
- 6 cups frozen mango pieces
- ½ cup 100% pineapple juice
- 1 cup warm water
- 3 tablespoon honey
Instructions
- To a food processor, add the frozen mangoes and chop until they form small, icy pieces.
- Slowly pour in the pineapple juice and warm water until the mangoes begin to form a smooth texture.
- Add in the honey and process once more, until sweetened to your preference.
- The sorbet will be really soft; if you enjoy this texture, go ahead and eat.
- If you prefer your sorbet to be a bit more firm, add the sorbet to a 9×5 loaf pan. Cover with plastic wrap and aluminum foil.
- Freeze for about 2 hours, or until firm. Serve immediately. Enjoy!
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The Coined Breakdown
- Total Cost per serving: $0.49
- Total Cost (10 servings): $4.91
- Those Other Guys: $6.99 per serving
Did you make this recipe? Let me know what you think!