This mango lime sorbet is smooth, velvety, and fruity! With only two ingredients and no added sugar, this mango sorbet ice cream is not too sweet and refreshing!
This recipe was originally published on February 28, 2016. It was updated with new photos and information on April 14, 2022.
Forget buying store-bought sorbet! It’s often overpriced and full of added sugars and ingredients you can’t pronounce.
Introducing homemade mango sorbet developed by my friend Chahinez from Lifestyle of a Foodie!
This mango sorbet recipe is super quick and easy to make. After the mangoes are frozen, it only takes about 10 minutes to blend them into a creamy smooth sorbet!
Not to mention, there’s no need for an ice cream machine!
- Mango - Use any mangoes you like to eat fresh. I’ve made this fruit sorbet using Alphonso mango and Ataulfo mango, and both were delicious.
- Lime - Buy fresh limes, as you’ll need both the juice and zest.
How to make mango lime sorbet
- Peel and cube your mangoes, place them on a baking sheet and freeze them for 4 hours, or until completely frozen.
- In your food processor, blend the mangoes with the lime juice.
- Serve immediately!
- Cut the mango into small cubes. The smaller the cubes, the quicker they freeze, and the quicker they’ll be blitzed up into creamy sorbet!
- Scrape the sides of the food processor. To ensure that your sorbet is even and smooth, use a spatula to scrape the sides of the food processor to get any unprocessed chunks of mango.
Keep your homemade sorbet in an airtight container in the freezer. When you are ready to serve, leave the sorbet out for about 15 minutes to soften it before scooping it out.
How long does it last?
It will last for about a month in the freezer. That said, it’s at its best for the first week, so I highly suggest you make small batches.
This recipe is naturally gluten-free, dairy-free, egg-free, vegan, and processed sugar-free!
Is mango sorbet healthy?
I've asked my friend Megan Byrd, RD from The Oregon Dietitian to give me her opinion as an expert in nutrition:
"Mango lime sorbet is an incredibly healthy and natural treat! Frozen mangoes are flash-frozen at the peak of ripeness, effectively "freezing" their high nutrient content in time and making them just as nutritious as fresh mangoes. Frozen mangoes are high in vitamin C, potassium, and many antioxidants that can help reduce inflammation in your body and give you a serious nutrient boost! Fresh squeezed lime juice has very similar properties, and is also high in vitamin C and antioxidants! Making this 2-ingredient mango lime sorbet is sure to give your body a serious nutrition boost!"
Frequently Asked Questions
Classic mango sorbet, or mango sorbetto in Italian, is made from mango purée and sugar, often in the form of simple syrup. But mangoes are so sweet on their own, it’s perfect to blend up on their own to make a delicious sorbet.
Not only are they sweet, but they are also high in fiber, resulting in a creamy sorbet!
The difference between sherbet and sorbet is dairy. While sorbet is a combination of fruit and sugar, sherbet must include milk or cream. According to FDA guidelines, sherbet must contain 1 to 2% milkfat.
Absolutely! You can use frozen mangoes in the freezer section of your store, and use that instead of cutting fresh mangoes and freezing them yourself.
Yes. Because this isn’t a lime sorbet recipe, you can skip the lime if you’re not a fan.
You can also swap the lime out for another citrus. I would suggest grapefruit, lemon, or orange juice and zest.
Yes, you can use lime juice that comes in a bottle. It won’t taste as fresh, and you won’t be able to add the zest. That said, if you can’t find any limes at your store and you don’t want to substitute it with another citrus, feel free to use bottle lime juice.
Because this mango sorbet is made without an ice cream machine, ice crystals will form, making it freeze solid. To make it soft before serving it, I would let it sit on the counter for 10 minutes, and stir it before serving.
Alternatively, you could use an ice cream machine. Churning the mixture in an ice cream machine breaks up the ice crystals, and you’ll be left with a smooth sorbet.
Tools needed to make the recipe
To make this sorbet, you will need a food processor. You can also use a high powered blender, but you’ll need to use something to push down the frozen chunks of mango, as this is a much thicker consistency than smoothies.
Although this recipe is for mango sorbet without an ice cream maker, you can use it if you own one! Instead of freezing chunks of mango, blend the fresh mango and lime juice in a blender, chill it in the refrigerator, and pour it in your prepared ice cream machine and churn it for 25 minutes.
More no-bake & frozen dessert recipes!
- Blueberry cheesecake bites (V & GF)
- Matcha ice cream (V & GF)
- Chocolate & coconut haupia pie (V & GF)
- Kashiwa mochi (V & GF)
Mango Lime Sorbet
- 1 Food processor
- 4 cups mangoes, chopped (about 7 yellow mangoes)
- 1 tablespoon lime juice (half a lime)
- lime zest to sprinkle on top
- Peel and cube your mangoes, place them on a baking sheet and freeze them for four hours or until completely frozen.
- In your food processor, blend the mangoes with the lime juice and serve immediately with some lime zest.
- You can store this in the freezer but make sure to pull it out 15-20 minutes before serving so it can soften a bit.
- I grated the lime zest on top of the sorbet but you could also grate some while blending the mangoes to add a little extra lime flavor in there!
- Make sure that you only use the green part when grating you lime to avoid any unwanted bitterness.