Transform frozen mangoes into a refreshing, smooth treat with just three ingredients. This mango sorbet is quick to prepare, naturally sweetened with maple syrup, and brightened with fresh lime juice. Perfect for a healthy dessert option that doesn’t compromise on flavor.
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Easy Mango Sorbet (Nice Cream)
This mango sorbet is ideal for hot days when you need a quick, refreshing dessert. It’s made with simple, wholesome ingredients and requires minimal preparation and is no-churn – you don’t need an ice cream maker! If you’re looking for other ways to cool down on a hot day, then you should also check out my healthy Watermelon Slushie or Tropical Smoothie.
Why You’ll Love This Recipe
- Easy to Make: Requires only three ingredients and minimal preparation time.
- Healthy: Naturally sweetened with maple syrup, no added sugars or artificial ingredients.
- Refreshing: Perfect for cooling down on hot days with the bright, tangy flavor of lime.
- Versatile: Can be enjoyed on its own or as a topping for other desserts.
Ingredients You’ll Need
The beauty of this recipe (aside from the taste of course) is its simplicity. You don’t need an ice cream maker, and it only requires three ingredients: frozen mango chunks, fresh lime and maple syrup. It tastes like it came straight from an ice cream stand but with no unnecessary added ingredients, artificial colours or flavors – it is just pure, natural deliciousness.
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Frozen mango pieces
- Maple syrup
- Limes
Instructions
Follow this step-by-step guide with photos to make this Easy Mango Sorbet (Nice Cream) recipe. For detailed times, temperatures, and quantities, refer to the recipe card at the end of this post.
Step One: Combine frozen mango pieces, maple syrup, and lime juice in a food processor.
Step Two: Process until the mixture is smooth.
Step Three: Spread the smooth mixture into a deep baking sheet.
Step Four: Freeze until firm.
Substitutions & Variations
Looking to swap an ingredient or customize this recipe? Here are some reliable substitutions that I recommend.
- Maple Syrup: You can omit this entirely if you don’t mind your sorbet a little on the tart side, or you can reduce the amount of lime to compensate for the lack of sweetener. Otherwise, if you don’t have maple syrup you could also use honey, agave syrup or even a little sprinkle of granulated sugar. Keep in mind that depending on the mango variety, the season etc the sweetness will vary. I suggest letting one frozen mango chunk thaw, tasting it, and adjusting the quantity of sweetener to your taste. Remember – you can always taste test once blended too.
- Lime Juice: Can be replaced with lemon juice. I recommend using fresh juice either way as the citrus tang is much more potent freshly squeezed, but bottled juice will also work in a pinch.
- Pineapple: Substitute half the mango with frozen pineapple for a tropical sorbet twist.
Equipment
Here’s the list of equipment you’ll need for this recipe:
- Food Processor or Blender: Essential for blending the frozen mango pieces into a smooth, creamy texture.
- Deep Baking Sheet: Used to spread the mango mixture evenly for freezing.
- Spatula: Helpful for spreading the mango mixture smoothly in the baking sheet.
- Measuring Cup: For accurately measuring the maple syrup and lime juice.
Storage
Store the mango sorbet in an airtight container in the freezer. It can be kept frozen for up to 2 weeks. To serve, let it sit at room temperature for a few minutes or thaw in the refrigerator for 10-15 minutes if needed. Alternatively, you can scoop it directly from the freezer for a firmer texture.
Expert Tips
Let the mango sorbet sit at room temperature for a few minutes before serving to soften slightly. This will make scooping easier and enhance its creamy texture. You can also heat a spoon or ice cream scoop under hot running water to make it easier to scoop.
FAQ
Yes, you can use fresh mangoes. However, freezing them first will help achieve the desired smooth texture for the sorbet.
Freeze the mango mixture for at least 3 hours or until firm.
Yes, you can use honey, agave syrup, or even a sprinkle of granulated sugar. Or, if you don’t mind a slightly tarter flavor, you can omit the maple syrup altogether.
A food processor is recommended for a smooth texture, but a high-powered blender will work as well.
Serving Suggestions and More Recipes
Looking for more refreshing summer desserts? Try my Frozen Raspberry & Coconut Bites or if you’re hosting, a Watermelon Slushie is a wholesome twist on a childhood favorite.
This mango sorbet recipe is perfect for hot summer days and light desserts. It is easy to make, refreshing, and naturally sweetened – the perfect palate cleanser after a BBQ or big meal.
If you enjoy this recipe, I would be super grateful if you could leave a star rating and review—it really helps the algorithm share my recipes with more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to my stories—I am so proud to see you make my recipes!
Easy Mango Sorbet (Nice Cream)
Ingredients
- 2 lbs frozen mango pieces
- ¼ cup maple syrup
- 2 limes juiced
Instructions
- In a food processor, combine the frozen mango pieces, maple syrup and the juice of 2 limes and process for about 5 minutes, or until fully smooth
- Spread the smooth mango paste in a deep baking sheet and freeze for at least 3 hours.
- Enjoy!
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