This homemade no churn mango sorbet is super easy to make, and perfect for a summer sweet treat. Made without an ice cream maker, we use just two ingredients of frozen mango and maple syrup for a fun vegan, gluten-free dessert that both adults and kids alike will love.
Always in the mood for an icy treat in the summer like my family are? Perhaps you may like to see my peaches and cream popsicles and cherry coconut popsicles too.
And for a super easy recipe, my apple juice popsicles require minimal ingredients but are so delicious!
This frozen vegan mango sorbet sorbet is light and flavourful, and the perfect swap for ice cream! Best of all, it has minimal ingredients and is no churn. Easy to make, both kids and adults alike will enjoy the fruity summer flavours of this fruit sorbet!
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⭐ Why you'll love this recipe
- Fresh and fruity - the taste of mango in summer is just so delicious and always reminds me of vacations. Perhaps it will take you back to a time spent with friends and family in the sunshine too!
- Frozen mango - no need for fresh mango, just head to the freezer for the main ingredient!
- No churn sorbet - this is the easiest recipe and made without an ice cream maker, but a blender instead. And only two ingredients!
🥭 Ingredients
I think this may be the shortest ingredients list I have ever written! All you need is:
- Frozen mango: I always have a stash of frozen fruit in the freezer, and this is an easy dessert to make very quickly. The mango does need to be frozen and not fresh to get the sorbet consistency (fresh would give you a smoothie instead!).
- Maple syrup: to add a little extra sweetness to make it even more indulgent.
⏲️ Equipment required
This is an easy sorbet made without an ice cream maker, so instead we use a blender to make the dessert. Just two tools needed:
- Blender: A regular food processor / blender is all you need. If it is an older model that isn't a high-powered blender, you may just have to run it for a bit longer.
- Ice cream scoop: not a necessity, as you can use a spoon, but I find that an ice cream scoop makes it easier to serve.
🔪 Step by step instructions
Make this no churn mango sorbet in just a few steps:
Homemade sorbet is so easy to do, and requires only blending the frozen mango. Here are the steps:
Step 1
Add the frozen mango and maple syrup to your blender. Pulse blend, scraping down the sides as needed. The mango will change consistency so it looks almost like pieces of rice or grated cheese.
Step 2
Keep blending, and it will then become a creamy consistency. If you like it a bit more lumpy stop earlier, if you want a smooth consistency then keep blending (and scraping down the sides as needed) until it is more creamy in texture.
For a smoother consistency, you will want to blend a little longer than in the picture below.
💭 Recipe tips and notes
- Make sure the mango is frozen when you begin or will you will end up with more of a smoothie than sorbet!
- Adjust the amount of mango syrup to preference.
- For extra creaminess you can add a little coconut milk.
- Blending the mango will warm it slightly so it will have a softer consistency. If you prefer a more 'icy' texture then return to the freezer for it to set again.
📋 Frequently asked questions
Sorbet can be made without an ice cream maker, so as a no churn recipe. You simply blend the frozen fruit and sweetener in a food processor.
Yes, you can freeze sorbet. It is best not to leave it in the freezer for too long though as it can get icy.
🍽 More fun sweet treats
There are lots of sweet treats to try on the desserts page, both for hotter summer weather with icy treats such as my peaches and cream popsicles and more cosy dishes perfect for winter such as my spiced poached pears and passion fruit posset. Some recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
📖 Recipe
Two Ingredient Mango Sorbet (No Churn)
Ingredients
- 3 cups frozen mango
- 2 tablespoon maple syrup
Instructions
- Add the frozen mango and maple syrup to a blender. Pulse blend, scraping down the sides with a spoon as needed, until it is smooth and creamy in texture. It first resembles rice, then will become smooth.
Notes
- Make sure the mango is frozen when you begin. If it is warmer you will get more of a smoothie than a sorbet!
- Adjust the amount of maple syrup to taste preference.
- Blending the mango will warm it slightly so it will have a softer consistency. If you prefer a more 'icy' texture then return to the freezer for it to set again.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- mango, which scores 1 and has a ? as a liberator. There is a note 'To be debated. Often well tolerated'. Other lists state that is an antihistamine.
Monique says
This was a hit with dinner guests. I added a bit of coconut milk to it - yummy & refreshing! Thanks for sharing.
Claire says
So glad you liked it Monique! Adding the coconut milk would make it even more creamy I imagine, so I'll have to give it a try.