Description
Indulge in the refreshing sweetness of homemade mango sorbet with this easy 3-ingredient recipe. No ice cream maker required!
Ingredients
Units
Scale
Frozen Mango:
- 4 heaping cups frozen mango (~two 10-oz bags)
Maple Syrup:
- 1/4 cup maple syrup
Fresh Lime Juice:
- 2 Tbsp fresh lime juice
Instructions
- Prepare Mango: Place frozen mango in a food processor and pulse until small shreds form. Scrape down the sides.
- Add Sweetness: Add maple syrup and lime juice to the processor. Blend until smooth, scraping the sides as needed.
- Creamy Consistency: Blend until very few mango pieces remain visible. Let the processor run for at least 1 minute for the creamiest texture.
- Serve: Enjoy immediately or transfer to a container for a firmer sorbet. Freeze for 2-3 hours or until ready to serve. Thaw for 10-15 minutes before scooping if frozen longer. Keeps well for up to 2 weeks.
Notes
- For Mango Raspberry Sorbet, substitute 1 cup of frozen mango with frozen raspberries.
- Nutrition information is an approximation.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 37g
- Sodium: 3mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
