3-Ingredient Mango Sorbet (No-Churn!) Recipe

There are few things sweeter than summer’s golden sunshine — except, perhaps, a chilled bowl of homemade 3-Ingredient Mango Sorbet that’s ready in minutes, no ice cream maker required. This vibrant, creamy dessert is sun-ripened mango magic at its simplest, with just a hint of tang and sweetness to make each bite totally irresistible.

this Recipe

Ingredients You’ll Need

I’m not exaggerating when I say these three ingredients are pure magic together. Each one has a starring role, coming together for that luscious, tropical creaminess you crave in the best 3-Ingredient Mango Sorbet. Don’t skip or swap without reading my tips below!

• Frozen mango chunks: They provide not only the bold, juicy flavor but also the creamy, velvety texture. Make sure you use frozen, not fresh, for that instant sorbet consistency!
• Maple syrup: Just enough for the perfect balance of sweetness — plus, it helps keep your sorbet soft and scoopable instead of icy.
• Fresh lime juice: A splash of brightness brings all the flavors together and keeps the dessert wonderfully refreshing and light.

Variations

The beauty of this recipe is that you can truly let your imagination (and your fruit drawer) run wild! The basic 3-Ingredient Mango Sorbet easily adapts to your mood, your pantry, or even the season.

• Mango Raspberry Sorbet: Swap out 1 cup of frozen mango for frozen raspberries for a gorgeous color and a tart, berry twist that’s absolutely irresistible.
• Coconut Mango Sorbet: Drizzle in 2-3 tablespoons of coconut cream with the lime juice for a tropical, ultra-creamy spin.
• Spicy Mango Sorbet: Add a pinch of cayenne or a sprinkle of chili powder for a little kick — it pairs so well with the sweetness!
• Lemon or Orange Zest: Use citrus zest instead of lime juice for a different, aromatic flavor pop.

How to Make 3-Ingredient Mango Sorbet

Step 1: Shred the Mango

Start by adding your frozen mango chunks to a food processor. Pulse in short bursts until the pieces break down to small, snowy shreds. The smaller the shreds, the smoother your sorbet will become later — so don’t rush this part!

Step 2: Add Maple Syrup and Lime

Scrape down the sides of the bowl, then add in your maple syrup and fresh lime juice. Blend again, pausing to scrape down the sides as needed, until the mixture transforms into a thick, almost creamy mass. The food processor should start whirring with ease instead of struggling with the frozen fruit.

Step 3: Blend Until Creamy

Once you see very few mango pieces left and the mixture looks cohesive, let the processor run for at least a full minute. This extra blend time is what gives your 3-Ingredient Mango Sorbet that luscious, velvety texture — the secret to its never-icy finish!

Step 4: Serve or Freeze

You can enjoy the sorbet right away for a soft-serve treat, or transfer it to a container and freeze for 2–3 hours for a firmer, scoopable result. If freezing for longer, just let it thaw on the counter for about 10-15 minutes to hit the perfect scoop stage.

How to Serve 3-Ingredient Mango Sorbet

Garnishes

Dress up your 3-Ingredient Mango Sorbet with a light sprinkle of toasted coconut, a few fresh mint leaves, or a grating of lime zest on top. These simple touches add color, aroma, and just a touch of elegance — perfect for making any night feel special!

Side Dishes

Pair your sorbet with crisp, buttery shortbread cookies or delicate coconut macaroons for a little crunch and an extra treat. It’s also amazing alongside a platter of fresh summer fruit, think pineapple or papaya, for a true tropical party.

Creative Ways to Present

Scoop your sorbet into hollowed-out lime shells or mini dessert glasses, or make layered parfaits with berries and coconut whipped cream. I love serving it as mini “sorbet shots” at summer gatherings — guaranteed to delight both kids and grown-ups!

Make Ahead and Storage

Storing Leftovers

Store any leftover 3-Ingredient Mango Sorbet in an airtight container in your freezer, smoothing the top before you seal it to minimize ice crystals. It’ll keep beautifully for up to 2 weeks, ready for whenever that dessert craving strikes.

Freezing

If you need to freeze the sorbet for longer than a few hours, don’t worry! Let it thaw on the counter for about 10-15 minutes before serving so it’s scoop-ready — the texture will be just as velvety as fresh-made.

Reheating

Sorbet doesn’t need reheating, but if it’s too firm to scoop, just leave it out at room temperature for a short while (about 10-15 minutes) to hit the perfect, spoonable texture. No microwave needed, ever!

FAQs

Final Thoughts

I hope you’re as smitten with this 3-Ingredient Mango Sorbet as I am. It’s the kind of treat that brings pure, sunny joy to any moment — easy enough for a Tuesday night, impressive enough for a dinner party, and so endlessly customizable. Give it a try and let your spoon take you to the tropics!

Print