Chilled Mango Sorbet Easy

As seen in Fast and Flavorful Pressure Cooker Recipes.

Bright and tropical, this mango sorbet comes together with just a few basics. Toss fresh mango chunks, lime juice, some sugar, and a pinch of salt in a blender until totally smooth and creamy. Once chilled, freeze the mix in an ice cream maker or in a metal tray, giving it a good stir here and there. A little vodka keeps things scoopable if you want—leave it out if that’s not your thing. Let the container hang out on the counter for a bit before serving so you can get those perfect scoops. You’re getting a totally plant-based, dairy-free dessert that cools you down and puts that ripe mango flavor front and center.

Breanna
Created By Breanna
Last updated on Mon, 07 Jul 2025 23:38:55 GMT
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A bowl of pasta with sausage and broccoli. | foodiffy.com

When those hot days hit, I always want a cold treat. Blending up super ripe mangoes into a smooth sorbet is one of the chillest things I make at home. It comes together fast with just a blender and juicy mangoes. If you're skipping dairy, living that plant-based life, or you just want some fruity goodness, every bite bursts with sweet mango flavor right from your kitchen.

Once I spot juicy mangoes at the store, I'm making this. My family finished the entire batch fast, and nobody even missed the pre-made kind from the store.

Dreamy Ingredients

  • Salt: Just a little brings out the mango flavors. Go for fine sea salt so it mixes in quickly.
  • Optional vodka: Makes the finished sorbet creamier, but you won't taste it! Use a basic vodka if you're adding some.
  • Fresh lime juice: Brightens up the whole thing and cuts any extra sweetness. Juicier limes are always best.
  • Sugar: Sweetens and keeps it scoopable. Change it up if your mangoes are really sweet or tart.
  • Ripe mangoes: They do all the heavy lifting for juicy flavor. Look for ones that smell great and squish just slightly.

Easy Step-by-Step

Dig In and Enjoy:
Let your frozen sorbet warm up on the counter for a couple minutes till it's scoopable. Spoon it out, top with whatever you like, and enjoy right away.
Final Chill:
Stash your churned or stirred sorbet in a sealed container. Press some plastic wrap onto the top. Freeze a bit longer (about two hours) until it's perfectly set.
Freezing Time:
Skip the ice cream machine? Spread your mixture in a metal dish, freeze, and give it a mix every half hour with a fork. It'll take around three hours to get firm. Got an ice cream maker? Let it churn based on the manual (usually under half an hour).
Chill Out:
Pour the smooth mix into a bowl and toss in the fridge for a couple hours. Everything freezes better and the flavors blend together.
Taste and Tweaks:
Sample with a spoon. Need it sweeter? Add sugar now. If you want that soft texture, blend in the vodka now too.
Smooth It Out:
Throw your mango pieces in the blender with lime, sugar, and salt. Run it until there are no lumps left and it's super smooth. Scrape down the blender sides if you need.
Mango Prep:
Stand up the mango, chop off each end, then cut away the peel. Slice the flesh off both big sides and cut the rest into chunks. Try to avoid snacking too much as you chop!
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A spoon is in a bowl of yellow ice cream. | foodiffy.com

If you track down champagne mangoes, grab them—they're next-level sweet and floral. One year, I made my kids try sorbet with three kinds of mango just to vote on their top pick. They still talk about it!

Storing How-To

Scoop your mango sorbet into a shallow, tight container so it freezes right and is easy to dish out. It's at its best the first week, but you can keep it even longer. Lay plastic wrap directly on the sorbet to keep freezer burn away. If yours is rock hard, just let it sit out before scooping.

Swaps and Options

No mangoes? Try sweet peaches or pineapple, but the flavor will change up. Instead of sugar, try honey or agave if you like, just taste as you go. Leaving out vodka means your sorbet's a bit firmer, but it's still great.

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A spoon in a bowl of ice cream. | foodiffy.com

How to Serve

Grab a chilly bowl and dig in, or sprinkle on toasted coconut or a hit of chili salt if you love spice. Sometimes I serve it with coconut cake or mini pavlovas. For parties, little cones make it even more fun.

Global Flavors

Mangoes get loads of love in tropical cooking, and sorbets are a classic way to show them off. From India to Southeast Asia, you'll find mango ice desserts everywhere once it heats up. I make this as a little nod to sunny fruit and how awesome it is to eat something ice cold in warm weather.

Common Questions

→ Is it possible to make mango sorbet without special equipment?

You bet! Pour your blended mix into a metal tray, freeze, and give it a stir every half hour until it firms up and gets nice and smooth.

→ How can I make sure the sorbet doesn’t get rock solid?

Stir in a splash of vodka before freezing—it keeps things nice and scoopable without turning the sorbet into a brick.

→ Any good storage tips for mango sorbet?

Pop it in a shallow airtight box and lay plastic wrap flat against the top to stop any ice bits from forming.

→ Can the sweetness be tweaked?

For sure! If your mangoes are a little tart, toss in extra sugar after tasting the blended mix.

→ Does lime juice change the taste a lot?

Lime wakes up the mango flavor and keeps things from getting too sweet with its bright zestiness.

→ Is this good for vegans or anyone avoiding dairy?

Yep, this mango sorbet skips all dairy and animal stuff, so it’s plant-based and vegan from start to finish.

Mango Sorbet Easy

Chilled mango sorbet combines juicy fruit, sugar, and tangy lime into one cold, sweet treat.

Preparation Time
10 Minutes
Cooking Time
~
Overall Time
10 Minutes
Created By: Breanna

Type: Instant Pot

Skill Level: Simple

Regional Origin: Vegan

Recipe Output: 4 Portions (Makes around 1 litre of mango sorbet)

Diet Preferences: Plant-Based, Meat-Free, No Gluten, No Dairy

What You'll Need

→ Main Ingredients

01 1 tablespoon vodka (totally your call, it helps keep things smooth)
02 Pinch of salt
03 2 tablespoons fresh lime juice
04 1/3 cup granulated sugar
05 4 juicy mangos (about 2 lbs), peeled and diced up

How to Make It

Step 01

Take the frozen mango sorbet out and let it chill on the counter for 5 to 10 minutes so scooping's a breeze.

Step 02

Move the finished sorbet into a tight-sealing container. Let it hang out in the freezer for at least another couple hours so it gets nice and firm.

Step 03

If you’re using an ice cream machine, churn the cold mix for around 20 to 25 minutes like the directions say. No machine? Pop the mix into a shallow pan and freeze, scraping it up with a fork every half hour for a few hours till it’s soft and easy to scoop.

Step 04

Stash the blended mango goodness in a bowl or container, then cool it in the fridge at least 2 hours so everything comes together and it gets cold.

Step 05

Try the mango blend and see if it’s sweet enough. Wanna use vodka for a softer scoop? Pour some in now and give it another quick blend.

Step 06

Chuck the mango bits, sugar, lime juice, and a bit of salt into your blender or food processor. Run it all until you’ve got a totally silky purée.

Step 07

Get the skin off the mangos, ditch the pits, and chop the flesh into little pieces.

Additional Tips

  1. Grab mangos that feel totally ripe for the sweetest, punchiest flavor.
  2. If you want to keep it ice-crystal free, lay plastic wrap right on top of the sorbet before you close the lid.
  3. A shallow container helps freeze it faster and makes scooping so much easier.

Must-Have Tools

  • Airtight container
  • Ice cream maker (if you have one)
  • Shallow metal pan
  • Blender or food processor

Nutrition Details (Per Serving)

Please treat this information as general guidance and not as personalized health advice.
  • Calories: 140
  • Fat Amount: ~
  • Carbohydrate Count: 35 g
  • Protein Content: 1 g