3-Ingredient Vegan Mango Sorbet
Turn frozen mango into a smooth, creamy sorbet in minutes—no ice cream maker required. 🥭🍨
Table of Contents
Just three ingredients, a food processor, and a hot day. That’s all you need for this 3-Ingredient Vegan Mango Sorbet. No ice cream maker, no fancy prep, and absolutely no added sugar.
This easy frozen mango recipe comes together in minutes and tastes like a tropical vacation. Creamy, tangy, and naturally sweet, it’s the kind of dessert that cools you down.
Perfect for those “I need something cold now” moments.
For more delicious summer desserts, check out the Raspberry Sorbet recipe, the Mango Popsicles with Lime, and the Easy 3-Ingredient Coconut Ice Cream! And if you love mango, try our refreshing and sweet Mango Lassi with Fresh Mangoes and Yogurt
What is sorbet? Read about the sorbet history to learn more here!
📝Ingredients for the 3-Ingredient Vegan Mango Sorbet
🕐How to make the 3-Ingredient Vegan Mango Sorbet
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
In a food processor, combine all three ingredients, including frozen mango chunks, maple syrup, and the lime juice
Process ingredients until mixture is smooth for about 5 minutes. You can enjoy the mango sorbet as a soft-serve immediately!
Spread mango paste in a deep baking sheet with a spatula, cover in plastic wrap, and let it freeze for 3 hours if you want it firm!
Enjoy your mango sorbet!
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❓FAQs about the Mango Sorbet
Can I use agave nectar instead of maple syrup for this mango sorbet recipe?
You can use the sweetener of your choice, no matter what you decide. The quantity depends on the sweetness level you want for your sorbet.
How can I store the mango sorbet?
You can place the sorbet in a freezer-proof container in the freezer for up to two weeks before it becomes too icy. When you’re ready to enjoy the sorbet, let it thaw at room temperature to make scooping easier.
How can I serve this mango sorbet?
Top it with fresh colorful fruit for a quick, refreshing twist. Want to level it up? Serve it with a glass of bubbly—the fizz and acidity play perfectly with the creamy mango. Non an alcohol drinker? A citrusy mocktail works just as well. It’s a simple way to turn dessert into something a little extra.
Can I use fresh mango for this recipe?
I use frozen mango for convenience – it is packed and cubed to go. However, I could have used fresh mango which I love. This recipe works the same with either. Depending on where you live, choose the option that is most accessible and affordable for you.
📖RECIPE CARD
3-Ingredient Vegan Mango Sorbet
Equipment
- Food processor
Instructions
- In a food processor, combine the frozen mango pieces, maple syrup, and the juice of 2 limes and process until the bottom of the mixture is smooth but the top is still chunky for about 1-2 minutes
- Stop the food processor, scrape down the sides, and stir. Continue processing again until the mango mixture is smooth and creamy, for about 5 minutes
- You can enjoy the mango sorbet immediately as a soft-serve
- If you want your mango sorbet firmer, spread the smooth mango paste in a deep baking sheet covered with plastic wrap; freeze for at least 3 hours
- Remove mango sorbet from the freezer and serve!
Notes
- You can store Mango Sorbet in a freezer-proof container in the freezer for up to two weeks
- You can substitute maple syrup for agave nectar or honey if you wish
