Description
This bright and refreshing Vegan Mango Sorbet is made with just a few simple ingredients and no added dairy or refined sugars. Bursting with tropical mango flavor, it’s the perfect frozen treat for summer and completely plant-based. Make it in a blender or ice cream maker—easy and delicious! Keywords: vegan mango sorbet, dairy-free mango dessert, tropical vegan ice cream, plant-based sorbet, no-churn mango sorbet
Ingredients
Units
Scale
- 3 cups frozen mango chunks
- 1/4 cup maple syrup or agave nectar (adjust to taste)
- 2–3 tbsp lime juice (freshly squeezed)
- 1/4 cup water or coconut water (as needed for blending)
Instructions
- Add frozen mango, maple syrup, lime juice, and a splash of water to a high-speed blender or food processor.
- Blend until smooth, scraping down the sides as needed.
- Adjust sweetness or tartness to taste.
- Serve immediately for soft-serve texture or transfer to a container and freeze for 1–2 hours for a firmer scoopable consistency.
- Scoop and enjoy!
Notes
- Use ripe mango chunks for the best flavor and natural sweetness.
- For extra creaminess, substitute some of the water with canned coconut milk.
- Store leftovers in an airtight container in the freezer for up to 1 week.
Nutrition
- Calories: 120
- Sugar: 21g
- Sodium: 0mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
