Vegan Mango Sorbet: Churn & No Churn

Mango sorbet is the perfect frozen treat for any sweet tooth or a hot summer day! Mangoes have a sweet, rich, and creamy texture that blends into a perfect sorbet. Made with only four ingredients, this homemade sorbet recipe will be your new go-to favorite! This recipe can be made using a food processor, blender, or ice cream machine.

Mango sorbet on a spoon

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.

Three bowls filled with sorbet made three different ways (churn, blender and food processor.)
Mango sorbet in three different textures on three spoons.

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.

Helpful Hint – Next time your fruit is about to spoil, extend its life and reduce food waste by turning it into a sorbet, compote, or popsicle!

Ingredients:

  • Mango3 cups chopped – (about 3-4 medium fresh mangoes)
  • Granulated sugar – 1 cup – (200g)
  • Water1 cup (237ml)
  • Fresh lime juice Use one lime or substitute 1/2 fresh lemon juice.

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.

Sauce pan fill with water and sugar.
Sauce pan fill with simple syrup.

Step Two: Blend the Ingredients – Prep Time 2 Hours

Add the mango chunkscooled simple syrup, and lime. Puree into a smooth consistency using a blenderhigh-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.

Mango chunks in a blender.
Mango that has been blended.

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.

  • Banana
  • Coconut
  • Kiwi
  • Orange
  • Papaya
  • Passion fruit
  • Peach
  • Pineapple
  • Strawberry
Hands cupping a bowl of sorbet.

Variations

Adding additional flavors and ingredients is a refreshing twist. Try some popular recipe variations, including herbs, spices, or alcohol.

VariationCreamyRecipe Adjustments
CreamyYesSub 1/2 cup of water with 1 cup of plain Greek yogurt
CoconutNoSub 1/2 cup of coconut milk for 1/2 of water
ChiliYesAdd 1-2 jalapeno peppers
GingerNoAdd 2 tbsp grated ginger
MargaritaNoAdd 1/2 cup of tequila
MintNoAdd 2 tablespoons of fresh mint leaves
VodkaNoAdd 1/4 cup of vodka

Frequently Asked Questions

How do I store sorbet?

Place the sorbet in an airtight, freezer-safe container. Freeze for up to three months.

What is the difference between sorbet, sherbert, and ice cream?

Sorbet, sherbet, and ice cream are all frozen desserts, but they differ in their ingredients and texture:
* Sorbet is made with fruit puree, sugar, and water. It contains no dairy products, making it ideal for vegans or lactose-intolerant people. Sorbet has a light texture.
* Sherbet is similar to sorbet but contains a small amount of milk, usually milk or cream. Sherbert can also be vegan by using non-dairy milk or coconut cream. This creates a creamier texture.
* Ice cream is made with milk, cream, sugar, and eggs. It has a rich and creamy texture.

Did you make this mango sorbet? Let me know how it turned out. You can rate, comment, and share on Instagram or Facebook.

Hands cupping a bowl of sorbet.

Vegan Mango Sorbet (Chun & No Churn Recipes)

Mangoes have a sweet, rich, and creamy texture that blends perfectly into a mango sorbet. Add a dash of lime, and you have the perfect hot summer treat!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American, Asian
Servings: 8
Prep Time: 15 minutes
Cook Time: 5 minutes

Equipment

  • 1 Food processor, blender or ice cream maker
  • 1 small sauce pan

Ingredients

  • 1 cup (237ml) water
  • 1 cup (200g) sugar
  • 3 pounds (1.4kg) of mangoes
  • 1 lime lime juice, fresh

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.
    1 cup (237ml) water, 1 cup (200g) sugar
  • 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 slightly grainy texture instead of a perfectly smooth consistency.
    3 pounds (1.4kg) of mangoes, 1 lime lime juice, fresh
  • Step Three: Churn and No Churn Instructions – Freezing Time 4 Hours
    Churn instructions:
    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:
    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.

Notes

Affiliate: The equipment section may contain affiliate links to products used in this recipe.

Nutrition

Calories: 201kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 295mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1844IU | Vitamin C: 64mg | Calcium: 21mg | Iron: 1mg
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