3-Ingredient Mango Sorbet (No-Churn!) | Minimalist Baker Recipes



Ice cream scoop in a pan of no-churn mango sorbet

This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required and it’s SO quick and easy to make! Enjoy immediately or freeze for a firmer sorbet. Let us show you how it’s done!

Lime wedges, frozen mango chunks, and a spoonful of maple syrup

How to Make Mango Sorbet Without an Ice Cream Maker?

Use frozen mango and a food processor! If you’ve ever made a mango smoothie, you know how magically creamy frozen mango gets when blended. The same idea applies here, but with a food processor, you don’t need as much liquid, so the sorbet stays especially thick and creamy.

Frozen mango chunks in a food processor

Adding lime juice makes the sorbet feel especially tropical and zingy while also providing liquid for blending. Plus, mango and lime are just made for each other (mango salsa and chili lime mango margaritas, anyone?).

Maple syrup and lime juice in a food processor with frozen mango pieces

The third and final ingredient is maple syrup to keep this refined-sugar-free while enhancing the fresh mango flavor and sweetness.

Creamy mango sorbet in a food processor

We hope you LOVE this mango sorbet! It’s:

& FULL of mango flavor!

It’s the perfect easy dessert for hot spring and summer days! Serve it on its own or top with your favorite fresh fruit (berries or kiwi would be especially delicious!).

Wooden spoon in a pan of creamy mango sorbet made without an ice cream maker

More Sorbet Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl with scoops of creamy mango sorbet

Prep Time 2 hours 15 minutes

Total Time 2 hours 15 minutes

Servings 4 (Servings)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 2 Weeks

Does it keep? Store in freezer.

  • 4 heaping cups frozen mango (~two 10-oz bags)
  • 1/4 cup maple syrup
  • 2 Tbsp fresh lime juice
  • Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!
  • Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks!

*Nutrition information is a rough estimate.

Serving: 1 serving Calories: 155 Carbohydrates: 37.7 g Protein: 1.2 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 51 mg Fiber: 2.3 g Sugar: 33.6 g Vitamin A: 1138 IU Vitamin C: 43.1 mg Calcium: 43.8 mg Iron: 0.4 mg



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