Description
This vibrant and refreshing 3-Ingredient Mango Sorbet is a simple, no-churn dessert perfect for cooling down on a warm day. Using just frozen mango, maple syrup, and lime juice, this sorbet blends to a creamy consistency without the need for an ice cream maker. It can be enjoyed immediately for a soft serve texture or frozen for a firmer treat.
Ingredients
Ingredients
- 4 heaping cups frozen mango (~two 10-oz bags)
- 1/4 cup maple syrup
- 2 Tbsp fresh lime juice
Instructions
- Prepare the mango: Place the frozen mango chunks in a food processor. Pulse until the mango is broken down into small shreds, scraping down the sides as needed to ensure even processing.
- Add sweetener and lime juice: Add the maple syrup and fresh lime juice to the shredded mango. Mix again in the food processor until the mixture becomes mostly smooth, with very few mango pieces visible. Make sure to scrape down the sides as needed.
- Blend to creamy texture: Once mostly smooth, leave the food processor running for at least one full minute. This step ensures the sorbet achieves a creamy, soft-serve texture through the heat and motion breaking down the fruit fibers thoroughly.
- Serve or freeze: Enjoy the sorbet immediately for a soft, creamy consistency or transfer the mixture to a sealed container and freeze for 2-3 hours for a firmer texture.
- Storage and serving tips: If frozen, remove the sorbet from the freezer about 10-15 minutes before serving to allow for easier scooping. The sorbet stores well in the freezer for up to 2 weeks.
Notes
- Using frozen mango allows the sorbet to be made without an ice cream machine.
- Adjust maple syrup amount for more or less sweetness according to taste.
- Fresh lime juice adds a nice tart balance but can be adjusted or omitted if preferred.
- For best texture, process the sorbet thoroughly to avoid icy chunks.
- Sorbet keeps up to 2 weeks frozen in an airtight container.
