Easy Mango Sorbet Recipe

When it comes to dessert, there's nothing more refreshing than a frozen treat. Now, when we mention a frozen treat, your mind may immediately think of ice cream. Ice cream is an absolute staple across the globe with its creamy texture and sweet flavors successfully creating (and maintaining) a strict following for decades. Of course, frozen treats aren't limited to ice cream, though, and one might consider sorbet to be a distant cousin.

So, what exactly is sorbet? According to MasterClass, sorbet simply comprises of fruit puree and sweetener — that's it! Unlike ice cream or even gelato, sorbet has no dairy of any kind, making it a great option for vegans or those seeking a lower calorie dessert. 

If you love sorbet and have been looking for the perfect recipe, look no further than this mango sorbet recipe from developer Susan Olayinka of The Flexible Fridge. Olayinka does acknowledge that this sorbet is "a bit like ice cream," but much less creamy, since there isn't actually any sort of dairy in the recipe at all. She also loves how simple this recipe is, and with just three ingredients, it's easy to see why. It's never been easier to make sorbet in your kitchen, and this recipe proves it — keep reading to learn how to make it.

One of the best things about sorbet is that it calls for minimal ingredients. For this particular recipe, you'll only need three ingredients: frozen mango ("Home cooks can slice the mango themselves, or buy precut/frozen mango," Olayinka notes.) lime juice, and sugar. That's it! 

Olayinka does note that there is some room for adjustments. For example, you can make your sorbet less sweet by simply adding less sugar or using stevia, which would reduce the sugar content greatly. Additionally, you may want to top your sorbet off with some fresh fruit like raspberries, strawberries, or even a "passion fruit sauce," as Olayinka suggests.

Now that you have your ingredients sorted, it's time to get down to business. To begin making your mango sorbet, start by pulling out your blender. Get that situated, and then add the frozen mango slices, sugar, and lime juice in. Turn on the blender, and allow all of the ingredients to come together. Olayinka says to let the blender go on high for three minutes, though your blend time may need to be slightly adjusted. Pay attention to the mixture and blend accordingly — once there are no chunks remaining, you know that your sorbet is ready to go.

It wouldn't be a frozen treat if it didn't have to spend some time in the freezer, and that's exactly what this next step entails. After you finish blending the ingredients, pour them into a loaf pan (or any pan that you have on hand). Pop the tin into the freezer, and let it sit for at least three hours so that the sorbet has plenty of time to harden. Of course, no one wants a rock-hard sorbet. On the other hand, no one wants their sorbet to be melting in the bowl. By allowing your mixture to sit in the freezer for a bit, you'll ensure that it strikes the perfect balance between frozen and soft.

After those three hours are up, go ahead and pull your mango sorbet out of the freezer. Scoop it out into bowls, then serve, and enjoy! As Olayinka notes, fresh fruit is a great topping option, although you can also enjoy this sorbet completely on its own. The flavors are a perfect combination of fresh and sweet without overbearing, and the cold nature of the sorbet makes it just as delicious as ice cream. And, if you have leftovers, you can simply pop the tin back into the freezer, and enjoy the rest of the sorbet later.