3-Ingredient Vegan Mango Sorbet Recipe

Why You’ll Love This Recipe

This 3-Ingredient Vegan Mango Sorbet is a tropical, refreshing dessert that’s naturally sweet, dairy-free, and incredibly easy to make. Perfect for hot days or a light after-dinner treat, it blends ripe mangoes with a touch of citrus and sweetener to create a creamy, icy delight without any added fuss. No ice cream maker required!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe mangomaple syrup or agavelime juice (or lemon juice)

directions

Peel and cube the mangoes, then freeze them until solid—about 4 hours or overnight.

Place the frozen mango chunks in a high-speed blender or food processor.

Add lime juice and maple syrup.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust sweetness or tartness if necessary.

Serve immediately for a soft-serve texture, or freeze for 1-2 hours for a firmer consistency.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesFreezing time: 4-6 hoursTotal time: 4 hours 10 minutes

Variations

Add a pinch of chili powder for a spicy twist.

Mix in coconut cream for extra richness.

Swap lime juice for passionfruit or orange juice.

Blend in frozen pineapple or banana for a fruit medley sorbet.

storage/reheating

Store leftover sorbet in an airtight container in the freezer for up to 2 weeks.Let sit at room temperature for 5-10 minutes before scooping to soften slightly.

FAQs

Can I use store-bought frozen mango?

Yes, just make sure it’s unsweetened for best results.

Can I make this without a blender?

A food processor is recommended, but a strong blender can work. Hand-mixing won’t achieve the right texture.

Is it okay to use honey instead of maple syrup?

For a non-vegan version, yes—honey works as a sweetener substitute.

What if my mango isn’t sweet enough?

Add more sweetener to taste or blend in a ripe banana.

Can I add herbs?

Yes, mint or basil can add a fresh note to the sorbet.

Do I need to strain the mixture?

No straining is necessary unless you want an ultra-smooth texture.

How do I prevent ice crystals?

Store with plastic wrap pressed directly on the surface and use an airtight container.

Can I double the recipe?

Yes, just ensure your blender or processor can handle the volume.

Is this safe for kids?

Absolutely—it’s fruit-based, naturally sweet, and free of allergens.

Does it taste like real mango?

Yes, it’s bursting with real mango flavor since it’s the main ingredient.

Conclusion

3-Ingredient Vegan Mango Sorbet is the ultimate minimalist dessert—fruity, creamy, and totally plant-based. Whether you’re entertaining guests or cooling down solo, this recipe delivers maximum flavor with minimal effort. Keep it in your freezer for an anytime tropical escape.

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