No-Churn Vegan Mango Sorbet
This no-churn vegan mango sorbet is the perfect summer dessert. You only need three simple ingredients and a few minutes to make this recipe! No need for an ice cream maker or any fancy tools.
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Mango is just one of the many fruits you can have fun with this summer! It’s sweet, juicy, and has irresistible tropical flavors everyone will love.
It’s easy to work with and so satisfying to eat. You can blend it into smoothies, turn it into a sorbet, or add it to salads or salsas.
Sorbet, of course, is a fun recipe to start with, especially if you’re preparing sweet treats for the kids or for a crowd.
This no-churn mango sorbet recipe is fruity, creamy, and 100% plant-based. Make a big batch ahead of time. It’s perfect for dinner parties or even as a simple treat on a weekday.
Time to make more homemade treats! This list of chocolate dessert recipes features brownies, treats, cakes, and cookies.
How to Make Homemade No-Churn Vegan Mango Sorbet
Prep Time: 10 minutes (includes blending and spreading the mixture)
Freeze Time: 3 hours (inactive time)
Total Time: 3 hours 10 minutes
Yield: 6
Equipment:
Ingredients:
- 2 lbs. frozen mango pieces
- ¼ cup maple syrup
- Juice of 2 limes
Instructions:
Step 1: In a food processor, combine the frozen mango pieces, maple syrup, and lime juice. Process for about 5 minutes, or until fully smooth.
Step 2: Spread the smooth mango mixture into a deep baking sheet.
Step 3: Freeze for at least 3 hours, and that’s it! Once they’re ready, you can enjoy and share them with everyone.
What to Serve with This Easy No-Churn Vegan Mango Sorbet
Light summer meals: Enjoy this fruity sorbet right after your favorite grilled veggies or pasta salad! You can also try it after air fryer BBQ chicken or baked kielbasa. ☀️
Homemade fruit bowls: Make a colorful fruit bowl with pineapple, watermelon, and berries, and serve the sorbet right in the center. It’s like a build-your-own tropical dessert! Kids and adults will both have fun with this.
Vegan cookies or coconut shortbread: Want something a little more filling on the side? A soft vegan cookie or crisp coconut shortbread would go perfectly with the sorbet’s icy texture. You can also serve it with berry granola cups if you love fruity treats.
Helpful Tips for the Best No-Churn Vegan Mango Sorbet
Use ripe frozen mango: The flavor of your sorbet really depends on the mango you use. Make sure your mango is sweet and ripe before freezing it. If your fruit is too tart, you may want to add a little more maple syrup.
Blend until completely smooth: Don’t rush this step. Let the food processor run for a few minutes until the mixture is creamy and lump-free. It may take longer than you think, but it’s worth it for that silky texture.
Add more toppings: Add extra chopped mango, shredded coconut, or even a few fresh mint leaves on top of your sorbet. Make it extra special for everyone.
How to Store Plant-Based No-Churn Mango Sorbet
Your mango sorbet will stay fresh in the freezer for up to two weeks. Remember to cover it tightly to prevent ice crystals!
Serving a crowd? Scoop the sorbet into small cups or bowls ahead of time and freeze them that way.🍨
Handy Finds for Making and Serving Mango Sorbet
- Glass containers are more durable than plastic ones! Just make sure they come with airtight lids. They’re also super handy for storing other homemade treats, so you’ll get plenty of use out of them.
- These clear glasses can instantly make your mango sorbet look fancy. Layer it with fruit or granola if you want to get creative.
- Planning to serve your mango sorbet in cones? Use a cone stand for an Instagram-worthy presentation.
FAQs About Making No-Churn Vegan Mango Sorbet
How do you thicken no churn ice cream?
The frozen mango already gives it a thick, creamy texture when blended, but if you want it even creamier, you can add a frozen banana.
Can you use coconut milk in sorbet?
Yes, you can! Coconut milk can add a creamy texture and mild flavor to your sorbet.
Why is my no churn ice cream icy?
It might be icy if there’s too much water content or if it wasn’t covered tightly while freezing.
Press a piece of parchment paper or plastic wrap against the surface before sealing the container. This little trick helps keep the texture smooth and prevents icy buildup.
If you’ve been putting off homemade sorbet because you don’t have an ice cream maker, this treat is for you!
And yes, you can definitely try this recipe with other fruits. Frozen pineapple, strawberries, peaches, or even mixed berries all work well in place of mango. Here’s a tip: adjust the sweetness and acidity.
Some fruits might need a little extra maple syrup or a splash of lemon or lime juice.
Looking for more beginner-friendly recipes? These options are future family favorites:
- Shrimp Scampi with Spaghetti
- Keto Egg Roll in a Bowl
- White Bean Dip with Seasoned Pita Chips
- New York Chopped Cheese Sandwich
- Pink Cake Pops
No-Churn Vegan Mango Sorbet
- Total Time: 3 hours 10 minutes
- Yield: 6 1x
Description
This no-churn vegan mango sorbet is the perfect summer dessert. You only need three simple ingredients and a few minutes to make this recipe! No need for an ice cream maker or any fancy tools.
Ingredients
- 2 lbs. frozen mango pieces
- 1/4 cup maple syrup
- Juice of 2 limes
Instructions
- In a food processor, combine the frozen mango pieces, maple syrup, and lime juice. Process for about 5 minutes, or until fully smooth.
- Spread the smooth mango mixture into a deep baking sheet.
- Freeze for at least 3 hours, and that’s it! Once they’re ready, you can enjoy and share them with everyone.
- Prep Time: 10 minutes
