This mango sorbet will make your summer dreams come true: rich mango flavor with a hint of lime acidity and maple syrup for sweetness. This simple three-ingredient combo is incredible! It’s so quick and easy to make, and there’s No churning is required! You can eat it immediately or freeze it to get a firmer sorbet. We’ll show you how to make it!
How to make mango sorbet without an ice cream maker?
Use a food processor to blend the frozen mango. You’ll know that frozen mango becomes creamy when it is combined. This is the same concept, but you can use a food processor to reduce the amount of liquid needed, which will make your sorbet extra thick and creamy.
The lime juice adds a tropical, zingy flavor to the sorbet while providing the liquid needed for blending. Mango and lime go together like peanut butter and jelly. ).
Maple syrup is the third ingredient to make this refined sugar-free and enhance its fresh mango flavor.
- Four heaping cups of frozen mango (~two 10-oz bags)
- 1/4 cup maple syrup
- Fresh lime juice, 2 Tbsp
- Place the frozen mango into a processor and pulse until it is small shreds. Add the maple syrup and the lime juice. Scrape down the sides of the food processor as necessary. Mix until it runs smoothly. After there are no more mango pieces visible in the food processor, let it run for 1 minute or longer to get the best consistency.
- Enjoy immediately! If you prefer a firmer sorbet, then transfer it to a container with a lid and freeze for about 2-3 hours or until ready. Remove the sorbet from the freezer if it has been frozen for more than an hour, and let it thaw out for 10-15 minutes to make scooping easier. The frozen food can be kept in the freezer for up to two weeks.