There’s a lot to love in the world of frozen desserts, from homemade ice cream to refreshing fruit granitas. One of my favorite sweet treats to scoop at the end of the day is sorbet. It tastes intensely fruity because it does not include dairy; instead it relies on fruit and sugar alone. (Sherbet is sometimes used interchangeably with sorbet, but sherbets include milk or cream.)

Sorbet can be made from any fruit, but I’m convinced that nothing tops mango sorbet. By turning mangoes into sorbet, you can capture the tropical sweetness, honeyed aroma, and creamy consistency that is so beloved in the fresh fruit. My mango sorbet recipe requires just three ingredients and 10 minutes to make, plus you don’t need to use an ice cream machine. You can freeze it longer for scooping, but I adore the soft-serve consistency of just-made mango sorbet.

Why you’ll love it

Key ingredients in Mango Sorbet

Mango Sorbet

Serves 4 to 6

2 (10-ounce) bags frozen mango chunks (about 5 cups)

1/3 cup liquid sweetener of choice, such as maple syrup, simple syrup, honey, or agave nectar

2 tablespoons freshly squeezed lime juice (from 1 medium lime)

1/4 teaspoon kosher salt

1. Let two (10-ounce) bags frozen mango chunks sit at room temperature for 10 minutes to take the chill off, but do not thaw completely.

2. Process the mango, 1/3 cup liquid sweetener, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 5 minutes total.

3. Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, cover the surface with parchment or wax paper, and freeze until solid, 2 to 3 hours. (If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.)

Recipe notes

Fresh mango substitution: Peel, pit, and cut 3 pounds fresh mangoes (3 to 4 medium) into 3/4-inch pieces (about 3 heaping cups). Line a rimmed baking sheet with parchment paper. Arrange the mango on the baking sheet in a single layer. Freeze until solid, about 4 hours. Proceed with Step 2 of the recipe.

Storage: Store in an airtight container in the freezer for up to two weeks.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2025 Apartment Therapy. Distributed by Tribune Content Agency, LLC.