Mango Sorbet

5 from 1 vote

Mango Sorbet can be made in 5 fast minutes using only 3 ingredients -- no ice cream maker needed!

Prep Time5

Chill Time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 126kcal

Place the frozen mango, simple syrup, and lime juice in a food processor and blend for about 3 minutes or until smooth and creamy.
Scrape down the sides and bottom of the processor bowl and pulse again if needed until everything is completely smooth.
Serve immediately or pour into a shallow, freezer-safe container and cover well with plastic wrap or parchment paper.
Seal with a lid and place in the freezer for 30 minutes to an hour. Serve frozen with mint leaves and fresh raspberries, optional.

Storage:

To Store: Mango Sorbet should be stored in an airtight container in the freezer for up to 2-3 months.

Tips:

I always recommend using fresh lime juice for the best flavor; however, you can use lime juice from concentrate instead.
You can use fresh mango instead of frozen mango, but you will need to freeze the sorbet for longer. You will need about 3 cups of mango.
If you'd like a more frozen sorbet, you can pour the mixture into a shallow, freezer-safe container and cover it with plastic wrap or parchment paper. Place it in the freezer for 30 minutes to an hour and serve frozen with mint leaves and fresh raspberries.