Vegan Mango Sorbet
I make this vegan mango sorbet when I want something cold and fruity without spending much time in the kitchen. It’s easy, only takes a few ingredients, and you don’t need any special equipment besides a food processor. I like having a few basic vegan sorbet recipes I can rely on, and this one is great when I have frozen mango in the freezer. If you’re looking for dessert recipes with mango or a homemade sorbet recipe that’s simple and plant-based, this is a good one to try.
Why you’ll love this recipe♡
It’s made with just 3 ingredients – no additives, no dairy, and no weird stuff.
Naturally sweet and refreshing – perfect for summer or a light dessert anytime.
Quick to make – the prep takes just 5 minutes before it heads to the freezer.
Ingredients you’ll need for this recipe
Servings: 7 cups
Equipment
- food processor
- deep baking tray
Ingredients
Step by Step Guide
1. Place the frozen mango chunks, maple syrup, and freshly squeezed lime juice into a food processor.
2. Blend for around 5 minutes, or until the mixture becomes completely smooth and creamy.
3. Transfer the mango mixture to a deep baking tray, spreading it out even.
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4. Freeze for a minimum of 3 hours, or until firm.
Recipe FAQ
Q: Can I use fresh mango instead of frozen?
A: Yes, but you’ll need to freeze the chunks before blending to get the right texture.
Q: Do I need an ice cream maker for this vegan mango sorbet?
A: No, all you need is a food processor and a freezer.
Q: How long does the sorbet need to freeze?
A: At least 3 hours, or until firm.
Q: Can I substitute lemon juice for the lime?
A: Yes, lemon juice works too, but lime gives a fresher, slightly more tropical flavor.
Q: Is this sorbet very sweet?
A: It’s naturally sweet from the mango, with a small amount of maple syrup for balance.
Q: Can I use honey instead of maple syrup?
A: If you’re not strictly vegan, you can use honey. Otherwise, stick to maple syrup or agave.
Q: How long does the sorbet keep in the freezer?
A: About 1–2 weeks in an airtight container before the texture starts to change.
Q: Can I blend the sorbet again after freezing to make it creamier?
A: Yes, you can let it thaw slightly and re-blend for a smoother texture.
Q: What kind of mango should I use?
A: Any ripe, sweet mango variety works; Ataulfo and Kent are great options.
Q: Can I add other fruits to this sorbet?
A: You can, but it may change the texture. Try to keep the mango as the main ingredient.
Q: Is this recipe kid-friendly?
A: Yes, it’s made with simple, natural ingredients that are safe for kids.
Q: Does this count as one of the vegan sorbet recipes that’s also low in fat?
A: Yes, it’s naturally low in fat with no added cream or oils.
Vegan Mango Sorbet
Equipment
- food processor
- deep baking tray
Ingredients
- 2 lbs frozen mango pieces
- 1/4 cup maple syrup
- 2 limes, juiced
Instructions
- Place the frozen mango chunks, maple syrup, and freshly squeezed lime juice into a food processor.
- Blend for around 5 minutes, or until the mixture becomes completely smooth and creamy.
- Transfer the mango mixture to a deep baking tray, spreading it out even.
- Freeze for a minimum of 3 hours, or until firm.
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