3-Ingredient Mango Sorbet
This 3-Ingredient Mango Sorbet is the ultimate easy dessert that tastes like it came from an ice cream shop. With just frozen mango, a touch of honey, and bright lime juice, you can create a silky-smooth, dairy-free treat in minutes without an ice cream maker. Perfect for hot summer days or whenever you need a refreshing, healthier dessert that everyone will love.
Ingredients
- 3 cupsfrozen mango chunks (about 450g)
- 2 tbsphoney
- 2 tbspfresh lime juice
Instructions
- 1
Ensure your mango chunks are completely frozen solid (at least 4 hours or overnight in the freezer). If using fresh mango, cut into chunks and freeze on a parchment-lined baking sheet until solid before proceeding.
- 2
Add the frozen mango chunks to a high-powered blender or food processor. Pulse 8-10 times until the mango breaks down into small, crumbly pieces, scraping down the sides as needed.
- 3
Add the honey and fresh lime juice to the blender with the crumbly mango. The lime juice adds brightness while the honey provides sweetness and helps achieve a smoother texture.
- 4
Blend on high speed for 1-2 minutes, stopping every 20-30 seconds to scrape down the sides and break up any chunks. The mixture will transform from crumbly to smooth and creamy, resembling soft-serve ice cream.
- 5
Continue blending until the sorbet is completely smooth and has a creamy, scoopable consistency with no icy chunks remaining. If your blender struggles, let the mixture sit at room temperature for 2-3 minutes to soften slightly, then blend again.
- 6
Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer, scoopable sorbet. If frozen solid, let sit at room temperature for 5-10 minutes before scooping.
- 7
Scoop into bowls or cones and enjoy immediately. Store any leftovers in an airtight container in the freezer for up to 2 weeks; allow to soften slightly before serving for the best texture.
