Bowl with scoops of creamy mango sorbet
3-Ingredient Mango Sorbet (No-Churn!)
The easiest mango sorbet that also happens to be naturally sweetened, NO-churn, and SO easy to make! Just 3 ingredients required.
AuthorMinimalist Baker
PRINT
Creamy mango sorbet in a food processor
PREP TIME
2 hours 15 minutes
TOTAL TIME
2 hours 15 minutes
Servings
4
(Servings)
CourseDessert
CuisineGluten-Free, Vegan
Freezer Friendly2 Weeks
Does it keep?Store in freezer.
Ingredients
US Customary – Metric
4 heaping cups frozen mango (~two 10-oz bags)
1/4 cup maple syrup
2 Tbsp fresh lime juice
Instructions
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!
Notes
*Nutrition information is a rough estimate.
