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I love the ease of making sorbet and the fresh fruit flavors that it creates. While my first love is a blackberry coconut sorbet, a close second is this peach mango sorbet. It’s fruity and creamy— and can be made without an ice cream maker. This is a big win in my book since I don’t have one!
Grab these three easy-to-find ingredients and tame those hot summer nights with a delightful treat that the whole family will love.
Table of Contents
Mango Sorbet Ingredients
What makes this recipe so great is its simple ingredient list. You can find all these items at your local grocery store— you won’t even need a list to remember them!
- Frozen mango: I like buying mango in bulk from Costco to cut down on cost. You can also chop up fresh mango and freeze them yourself. I’ve got an easy guide on how to cut a mango.
- Frozen peaches: These are easy to find in the frozen fruit aisle, or freeze your own!
- Fresh orange juice: Look for 100% juice (or make your own), no added sugar is necessary. This helps achieve that gorgeous sunny color as well as adds to the flavor.
This mango sorbet has the sweetness of a vegan dessert without any added sugar, yet you can add in a bit of maple syrup for added sweetness.
Recipe Substitutions
You can easily add in frozen strawberries, raspberries, fresh lime juice, and more to adjust the flavors.
Top your sorbet with homemade chamoy sauce for a little spice, some lime zest or fresh berries. If you are serving this at an adults-only gathering then mix in some vodka.
Try a scoop of sorbet with some sparkling water (flavored or not) for a super refreshing drink.
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How to Make Mango Sorbet
- Combine the mango, peaches and oranges in a blender and puree until smooth. Stop and scrape down the sides as needed. It should be very thick. You can add a little extra liquid if your blender is struggling.
- For a soft-serve sorbet: serve immediately after blending. For a scoop-able sorbet: transfer to an air-tight container and chill it in the freezer until firm.
- Store leftovers in the freezer.
If you want to add in maple syrup, or another natural sweetener, do so during the first step. If you need extra liquid then use a little more orange juice or some water. Add-ins should be done during the blending stage.
How to Make Sorbet in Food Processor
If you don’t have a Vitamix blender, that’s okay! This mango sorbet recipe can also be mixed in a food processor. Just blend a bit longer, stop and scrape down the sides as needed and be patient while you achieve a smooth texture.
Try to thaw your frozen fruit a bit before pureeing, or use fresh fruit instead. This way your machine won’t have to work overtime to puree.
More Summer Desserts
There is no better time than hot summer days to enjoy frozen treats. From ice cream to fruit sorbets and slushies, I’ve got you covered. Here’s how I’m cooling off this year:
- Mexican Mangonada: Spice up the night with this fabulously fun frozen beverage.
- Banana Nice Cream: Enjoy dessert without the bloat that comes from dairy.
What are you whipping up this summer? I want to know! And don’t forget to rate + review this recipe once you make it. I can’t wait to hear how it turns out for you.
Common Questions
Mango sorbet is a frozen dessert made with mango, peaches and orange juice. It is blended in a blender (no ice cream maker needed!) and is naturally dairy-free, yet can have a similar texture to ice cream.
If you want to fancy up your frozen dessert then you can add in some fresh sprigs of mint, add a bit of heat with chamoy sauce or toss in some fresh berries. You can even top it with some coconut whipped cream if you’re feeling extra sassy.
No! Sorbet is typically water + fruit + sugar, so it is naturally dairy-free. My version uses natural fruit sugar and orange juice as the sweetener, and juice as the liquid, so it’s incredibly easy to make and enjoy.
No-Churn Mango Sorbet
Jen HansardIngredients
- 2 cup mango frozen
- 2 cup peaches frozen
- 1 cup orange juice
- 2 tsp pure maple syrup optional
Instructions
- Combine the mango, peaches and orange juice in a high-powered blender. Puree until smooth, stopping to scrape down the sides as needed and adding a little more juice if the blender struggles. Taste and add maple syrup, if desired.
- Serve immediately as soft-serve, or transfer to an airtight container and freeze until firm enough to scoop. Store leftovers in the freezer.
Recipe Notes
- Texture Tip: If you use fresh fruit, the sorbet will be soft; freeze it until firm enough to scoop.
- Sweetener Swaps: Use any natural sweetener in place of the maple syrup, or skip it if your fruit is very ripe.
- Blender Tip: A standard blender or food processor works, but it will take longer to get smooth and you’ll need to scrape down the sides more often.
- Freezing: Frozen leftovers set hard, so let them sit at room temperature for 10 to 15 minutes before scooping.
Wow! This was soooo good! I wasn’t expecting it to have so much flavor but it really was like a treat. Fruit is amazing!
Glad you tried it. Don’t you just love those kinds of surprises?
I’m enjoying learning your recipes!
Do you have a suggestion for a peach substitution in this mango sorbet recipe? I considered pineapple, but I’m wondering if the peaches are specific for the texture… Thanks for sharing your ideas!
Hi Deb! You can definitely substitute the peach for something like pineapple or even more mango. It should turn out just as good!
I will definitely try this, I have 2 mangos peeled and chopped already , I don’t have orange juice but I liked you noted we can use fresh oranges.
Hi Rachel! Let me know how you like it when you make it, I love to hear feedback!!