Mango Sorbet Recipe
Easy mango sorbet recipe made with 3 ingredients: frozen mango, honey, and optional lime juice. Takes 5 minutes to blend it all together.
Servings: 4 servings
Equipment
Ingredients
- 2 (10-ounce) bags frozen mango chunks (about 4 cups)
- ¼ cup freshly squeezed lime juice
- ¼ cup honey
Instructions
- Spread the frozen mango on a plate and let it sit at room temperature for 4–5 minutes until the edges soften slightly.
- Add the mango, lime juice, and honey to a high-speed blender or food processor. Blend, stopping to scrape down the sides as needed, until the mixture is smooth and creamy (about 1–2 minutes). If the machine struggles, pause for another minute so the fruit softens a bit more rather than adding liquid.
- Serve immediately for a soft-serve texture, or transfer to a shallow container, press parchment directly onto the surface, cover, and freeze for 3-4 hours until scoopable. Let it sit on the counter for 3–4 minutes before scooping.
Notes
Storage: Transfer the sorbet to a shallow, freezer-safe container and press a piece of parchment paper directly onto the surface before sealing with a lid. This helps prevent ice crystals from forming on top. Store in the coldest part of your freezer for up to 1 month.
When you’re ready to serve, let the sorbet sit at room temperature for 5–10 minutes so it softens enough to scoop. If it’s frozen solid, you can also pop the container in the fridge for 20–30 minutes before serving; it’ll soften gradually without melting unevenly.
Nutrition
Serving: 0.75cup | Calories: 68kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 0.01g | Polyunsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg
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