Vegan Mango Sorbet: Blender & No Churn

This vegan mango sorbet recipe is perfect for any sweet tooth or hot summer day. With just four ingredients, mangoes blend into a sweet, rich, and creamy sorbet. You can make it with a food processor, blender, or ice cream machine.

What is Sorbet

Sorbet is a dairy-free frozen dessert with fruit puree, water, sugar, and citrus. This mixture can be churned in an ice cream maker or frozen immediately after blending into a liquid. Sorbet can be made with just about any fruit. Sorbets are commonly served as sweet treats. However, light citrus sorbets are served in fine dining as a palate cleanser. The same ingredients can be used to make a DIY homemade fruit popsicle; follow the instructions below and pour the ingredients into a popsicle mold!

What Makes Sorbet Vegan

On the surface, sorbet appears to be vegan. However, animal products can be hidden in the sugar or included if honey is added to the recipe.

What is the difference between churn and no churn?

Churned sorbet is made using an ice cream machine, constantly churning the mixture while it freezes. This process helps to incorporate air into the sorbet, resulting in a lighter texture.

On the other hand, in no-churn sorbet, the ingredients are pureed in a blender and then frozen. Without air being churned into the sorbet, the result is denser, and the flavor is more intense.

You can use either method with mango sorbet. However, while testing this recipe, I noticed the ice cream machine had difficulty churning mangoes because of their density. I recommend reducing the churn time to 10- 15 minutes. Longer than that will not change the consistency and might burn out the motor.

Fresh, Frozen, or Canned Mango

You can use three types of mango with this recipe: fresh, frozen, or canned. A fresh, perfectly ripe mango has the best flavor but is not always available. Frozen mango chunks are my favorite; they are already cubbed and ready to go. If you are using canned mango, drain it before making this recipe.

Instructions

Step One: Make the Simple Syrup –

In a small saucepan, combine the water and sugar. Heat over low-medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool to room temperature.

Step Two: Blend the Ingredients – Prep Time 2 Hours

Add the mango chunks, cooled simple syrup, and lime. Puree into a smooth consistency using a blender, high-speed blender, or powerful food processor. Chill in the refrigerator for 1-2 hours or until thoroughly chilled.

Food processor note: This method will create a grainy texture instead of a perfectly smooth consistency.

Step Three: Churn and No Churn Instructions

Churn Instructions:

1. Pour the puree into the bowl of an ice cream maker and churn according to instructions; however, reduce the churn time to 10-15 minutes or until the mixture is thick and slushy. Transfer the sorbet to a freezer-safe container and freeze for 2-3 hours or until firm.

No Churn Instructions:

1. Pour the chilled mixture into a freezer-safe container and freeze for about 2 hours or until partially frozen. Remove the container from the freezer and use a fork or whisk to break the frozen mixture into small pieces. Return the container to the freezer and freeze for another 2-3 hours or until firm.

Additional Flavors

Adding additional fresh fruit to the recipe can add a flavor twist. If you want to add fruit, replace it in equal parts. For example, replace 1/4 cup of mango with 1/4 banana. You can use fresh or frozen fruit.

Frequently Asked Questions