Easy Mango Sorbet
Description
Super easy mango sorbet recipe! Made with 5 ingredients and done in the food processor—no ice cream maker needed! Naturally sweetened and ultra-creamy no-churn mango sorbet.
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Ingredients
- 2 (10-ounce) bags frozen mango chunks (5 cups)
- ¼ cup honey or corn syrup
- 3 tablespoons fresh lemon juice
- 2 tablespoons vodka, or other high-proof alcohol
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8½ × 4½-inch loaf pan with parchment paper, leaving a 2-inch overhang on both long sides; place in freezer.
- Pulse frozen mango in bowl of a food processor until minced, about 15 (1-second) pulses.
- In a small liquid measuring cup, combine honey, lemon juice, vodka, and vanilla.
- Add honey mixture to mango and process until completely smooth; 4 minutes.
- Pour mango sorbet into chilled loaf pan, smooth top then fold parchment paper overhang over top of sorbet.
- Freeze sorbet until nearly solid but still scoopable, 4–6 hours. Alternatively, freeze until solid then, when ready to serve, remove sorbet from freezer and let sit at room temperature for 10 minutes until scoopable.
Notes
Mango sorbet will last up to 2 months in the freezer.
It’s important to combine the honey with the lemon juice and alcohol before adding it to the frozen mango. If you add the ingredients separately the honey will immediately stiffen and won’t blend into the sorbet smoothly.
I highly recommend chilling the empty loaf pan while you blend the sorbet up. This way, when the cold sorbet hits the pan it stays cold instead of instantly melting.
Play around with the different flavors you add! Here I use lemon juice and vodka. For a more tropical feel consider using lime juice and rum. If you love margaritas, use orange juice, lime juice and tequila.
Nutrition
Serving: 1/6 of recipeCalories: 123kcalCarbohydrates: 26gProtein: 1gSodium: 4mgFiber: 2gSugar: 24g
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