There’s nothing quite like the taste of fresh, juicy mangoes on a hot day, and turning them into a smooth, refreshing sorbet takes that tropical flavor to the next level. This homemade mango sorbet recipe is the perfect summer dessert: naturally sweet and made with simple ingredients. Whether you’re looking for a lighter alternative to ice cream or want a quick treat that doesn’t require an ice cream maker, this recipe will become your go-to. You’ll have a bowl of golden, creamy mango sorbet bursting with flavor in just a few easy steps.
Before diving into the recipe, I’d like to thank Feedspot for featuring my blog in their Top 80 Chef Blogs list. I’m truly honored by the recognition!
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This homemade mango sorbet recipe is light, refreshing, and made with simple ingredients
- 6 Pieces Frozen mango chunks/sliced (about 5-6 cups)
- 1/4 Cup Maple syrup/honey/ or agave nectar Adjust to your taste
- 2 Tbsps Lime juice (optional)
- Pinch of Salt
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Peel the mangos. When I'm busy, I would clean and freeze my mangos whole. Leave the mango at room temperature for 5-10 minutes. Peel the mangos and dice/slice. You can buy store-bought mango.
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Add the sliced/chunks of mango into a blender cup/food processor, and add salt, lime, maple syrup, or any sweetener you like.
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Blend the mixture until smooth.
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Transfer the sorbet into a container and freeze for at least an hour or until you are ready to consume.
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Use an ice cream scooper to scoop into a cup/bowl.
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Enjoy!
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