Mango Sorbet without an Ice Cream Maker

This mango sorbet is an easy and delicious way to stay cool over the summer. With only 3 ingredients, anyone can make this homemade mango sorbet without ice cream maker.

All summer long I have been reading these wonderful blog posts showing these gorgeous recipes for homemade ice cream and sorbets. I do not own an ice maker. I will also publicly admit that I am not a big fan of ice cream… unless it has chunks of brownies in it.

When it comes to frozen treats, I prefer sorbets. There’s something refreshing about the taste of fresh fruits in their prime, whether fresh or frozen. It is one of the oldest and simplest forms of frozen desserts, and it is often used at fine restaurants as a palate cleanser.

Ingredients you need

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• Mango: You want fresh ripe mangoes. You can use any variety of mangoes to make sorbet. You can also use frozen mangos to make it even easier!
• Granulated sugar: I used regular sugar to sweeten this sorbet. You can also use honey or maple syrup. If you do use a liquid sweetener, you will not need any water.
• Limes: You will use the zest and juice from limes. The juice adds some tartness to balance the super sweet mangoes. And the zest is so fragrant!

Step-by-step directions

1. Chop the mango. Using a sharp knife, cut from the top of the mango, down one side of the pit. Turn the mango around and repeat with the other side. Score the flesh of the mango making a checkerboard pattern into it. Do not to cut through the peel. Use a spoon to scoop out the mango segments from the peel.
2. Blend the mixture. Add mango pieces to a blender with the remaining ingredients and blend until completely smooth.
3. Freeze. Pour into a freezer-safe bowl and cover. Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender. Let sorbet freeze for 8 hours or until hard.

Expert tips and recipe FAQs

You can reduce the amount of sugar based on the sweetness of your mango. I added a bit more lime juice to our mix because we like the zing lime adds. This is an easy recipe to adjust to your personal taste.

Now, as I said, I do not own an ice cream maker. So after you blend your mango mix until smooth, you pour everything into a freezer-safe bowl. A chilled metal bowl is preferred, although I used a plastic one.

Another trick to no-churn mango sorbet is to freeze the mango chunks first. Then add everything into a food processor and run it until smooth!

Try my other fabulous mango recipes like my whole wheat mango bread, mango spinach green smoothie and my mango coleslaw.

And for more simple frozen fruit treats try my strawberry rhubarb creamsicle popsicles or these fun smoothie popsicles!

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Mango Sorbet without Ice Cream Maker

Laura Bashar | Family Spice

This mango sorbet is an easy and delicious way to stay cool over the summer. With only 3 ingredients, anyone can make this homemade mango sorbet without ice cream maker.

4.44 from 16 votes

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Prep Time 10 minutes mins

Additional Time 12 hours hrs

Total Time 12 hours hrs 10 minutes mins

Course Frozen Desserts

Cuisine American

Servings 10

Calories 227 kcal

Ingredients

  

1x2x3x

• 5 large mango
• 1 ½ cup granulated sugar
• 1 ½ cup water
• 1 cup lime juice
• Grated zest from 2 limes

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Instructions

 

• To cut, hold a mango with one hand, standing it on its end, stem side down. The mango has a flat oval pit inside. Using a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. You will feel the knife slide along the pit, guiding you down. Turn the mango around and repeat with the other side.
• Take one mango half and use your knife to score the flesh of the mango both lengthwise and crosswise, making a checkerboard pattern of cuts into it. Do not to cut through the peel.
• Use a spoon to scoop out the mango segments from the peel. Or turn the mango half inside out so the mango segments pop out. Then use a knife to cut segments off the peel. Repeat with other mango half.
• For the mango piece with the pit, lay it flat on the cutting board. Cut out the flesh from the pit, then remove the peel. Repeat this for the other mangoes.
• Add mango pieces to a blender and add remaining ingredients. Blend until completely smooth.
• Pour into ice cream maker and follow manufacturer’s directions until done.
• If you do not have an ice cream maker, pour into a freezer-safe bowl and cover. Every 30 minutes for 4 hours, stir sorbet very well with a whisk or a hand blender.
• Let sorbet freeze for 8 hours or until hard.

Notes

Serving Suggestions: Try this with any combination fo fresh fruits: peach, nectarine, strawberries…

Cooking Tips: You can reduce the sugar by ¼ cup depending on the sweetness of the mangos.

Storage: Your homemade mango sorbet will last in the freezer for up to 2 months. After that, it will start to crystalize and the quality starts to diminish.

Nutrition

Serving: 0.5cupCalories: 227kcalCarbohydrates: 59gProtein: 2gFat: 1gSodium: 4mgFiber: 3gSugar: 54g

Keyword mango sorbet, no churn mango sorbet, no churn sorbet, sorbet without ice cream maker

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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