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close-up of smooth and creamy vegan mango ice cream in a chilled bowl

Easy mango sorbet (Smooth, Creamy & dairy-free)

A bright, refreshing mango sorbet that’s smooth, creamy, and easy to make—whether you use an ice cream maker or a simple no-churn method. Perfect for a light summer dessert.
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Prep Time: 10 minutes
Freeze time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 people
Calories: 135kcal
Author: Shayne J

Equipment

Ingredients

  • 3 cups mango fresh or frozen
  • ¼ cup sugar or maple syrup
  • 2 tablespoon lime juice
  • 1 tablespoon glucose syrup or corn syrup
  • Pinch of salt
  • 2 –4 tablespoon plant milk only if using frozen mango

Instructions

Make the base

  • Blend all ingredients until completely smooth. Taste and adjust sweetness or lime juice as needed. Chill for 30–60 minutes if you have time.

Churn (Ice Cream Maker Method)

  • Pour the mixture into your ice cream maker and churn according to manufacturer instructions (about 15–25 minutes). Do this until your sorbet is thick and creamy. Transfer to a container and freeze for 2–3 hours until scoopable.

Manual Churn (No Machine Method)

  • Pour the mixture into a shallow container. Freeze for 30–45 minutes, then remove and stir vigorously, scraping up any frozen edges. Repeat every 30–45 minutes for 2–3 hours, or until smooth and scoopable.

Notes

  1. Use ripe, sweet mango for the best flavor
  2. Glucose or corn syrup helps keep the texture smooth and prevents iciness
  3. If using frozen mango, add plant milk as needed to help it blend
  4. Let sorbet sit at room temperature for 5–10 minutes before scooping if fully frozen
  5. No-churn version is best enjoyed the same day for optimal texture

Nutrition

Serving: 125g | Calories: 135kcal | Carbohydrates: 34g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.07g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 170mg | Fiber: 1.5g | Sugar: 29g | Vitamin A: 1800IU | Vitamin C: 20mg | Calcium: 10mg