This healthy mango sorbet is the easiest mango dessert you could make. You just need a blender, mangoes, honey and water! It’s delicious and refreshing and completely hits the spot on a hot summer day.
What’s so good about this sorbet?
This is basically fruit in a more fun and invigorating form. It’s perfect for summer and will appease any ice cream cravings you have in a totally guilt free way.
It only uses three ingredients, one of which is water. So it’s basically a two ingredient sorbet!
The sorbet sugar free- sweetened with just a touch of honey. When you use ripe mangos, it’s balanced with enough sweetness without the need to add sugar syrup or sugar.
It’s the perfect way to use up frozen mango chunks, or to freeze ripe mangoes and use them before they become overripe.
Part of the fun is how versatile you can get with toppings. Fresh fruit is great on top of this
Kids will love it, and they’ll have no idea how healthy the sorbet actually is.
Sugar free sorbet:
When you use ripe, naturally sweet fruit, you barely need to add any additional sweetener, which is why I gave a range.
The original recipe adapted from Tasty called for a whole 1/2 cup of honey. When I read the reviews, a lot of people said the honey taste was overpowering, so I decided to gradually add a little honey at a time.
When I got to 3 tablespoon of honey, the taste was perfect to me. You couldn’t taste the honey, but it just enhanced the sweet mangoes. You can add an extra tbps or even more if you want!
How to make healthy mango sorbet in a blender:
It’s the easiest process ever. Combine the frozen mango chunks, water and honey in a blender until smooth and creamy.
Pour this mixture into a loaf pan, then freeze for a few hours or until a solid sorbet texture that you can scoop out.
Vegan mango sorbet:
This recipe is naturally dairy free, and to easily turn it into a vegan variation, just sub pure maple syrup for the honey!
Can I substitute the mango for another fruit?
Yes! First of all, free free to use already frozen and packaged mango chunks.
If you want to switch up the fruit, try using berries, cherries, pineapple, melon or any combination of the above.
What to top mango sorbet with:
I loved this with fresh berries- blueberries, raspberries, strawberries, blackberries, the works.
I also topped with some granola bits which gave a nice textural crunch.
You could top with extra mango cubes, pomegranate seeds, a berry sauce.
Keep the sorbet plain too and it’ll be delicious!
How to store mango sorbet:
Cover any extra sorbet in the loaf pan with plastic wrap, and keep in the freezer. Before scooping out, you might need to let it sit at room temp for around 10 minutes if it’s frozen too hard.
Vegan Mango Sorbet
- 4 ripe mangos, cubed
- 3-4 tablespoon maple syrup (or honey) (to taste)
- 1/2 cup cold water
- Freeze the mango cubes single layer on a tray for several hours or overnight.
- Once frozen, place in blender with the maple syrup (or honey) and the water and blend until creamy, smooth and combined.
- Place the sorbet in a loaf pan and freeze for 1-2 hours or until a solid but creamy consistency. Enjoy cold with whatever toppings you like!
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