One Ingredient Mango Sorbet

5 from 15 votes

One Ingredient Mango Sorbet

This easy mango sorbet is made with just one ingredient; frozen mango! It’s a naturally sweet and refreshing dessert that blends into a smooth, creamy texture in minutes, with no added sugar or cream. Optional lime juice will add a tangy tartness, but I prefer to let the pure flavor of ripe mango shine through.

There’s something special about frozen mango. It creates a rich, sorbet-like consistency, unlike most fruits that turn icy when frozen. After blending, you’ll have a smooth, creamy sorbet texture.

Prep Time5

Total Time5

Course: Desserts

Cuisine: American

Keyword: mango ice cream, Mango Sorbet

Servings: servings

Author: Pat Nyswonger

Ingredients

6 cups frozen diced mango (see notes if using fresh mango)
2 tablespoons lime juice (optional)
sprigs Mint for garnish

Instructions

Place the frozen, diced mango (and lime juice, if using) in the bowl of a food processor. Process until smooth and creamy. At first, the mango chunks may not seem like they’re coming together, but keep processing.
Stop a few times to scrape down the sides, and after a few minutes, the mango will soften and blend into a creamy texture. Trust the process!
Alternatively, use a high-powered blender like a Vitamix. You’ll need to stop more often to scrape down the sides and push the fruit down toward the blades.
Divide into serving dishes, garnish with fresh mint sprigs and serve immediately.

Notes

If you are using fresh mangos, you will need to freeze them first, see below for instructions.
If you prefer a slightly tart sorbet, include the lime juice. It’s optional, so feel free to skip it if you want the pure, sweet mango flavor to shine through.
If you use a blender, you will get better results with a high powered blender such as a Vitamix or Blendtec.
If you have leftover sorbet, freeze it in ice cube trays. When you're ready to enjoy it again, re-blend the cubes to get a smooth, creamy texture.

To freeze fresh mangoes:

Peel the mangos, slice the flesh, and dice into cubes.
Spread the cubes in a single layer on a parchment-lined baking sheet and freeze until solid.

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