Mango Sorbet

On a blistering hot day, all you want is a cold and refreshing sweet treat that takes minimal effort. Meet easy, no-churn mango sorbet. All you need is a food processor, frozen mango, agave syrup, and fresh lime juice to make this tangy frozen dessert. Top bowls of fruity sorbet with fresh fruit and granola for a dessert version of a smoothie bowl. Or, spoon it into pretty glasses and finish it off with sparkling wine or ginger ale for a refreshing sorbet spritz.

Do you need an ice cream maker for mango sorbet?

One of the “coolest” features of this recipe is that it's a no-churn sorbet. Instead of an ice cream maker, you'll need a food processor. And there's no downtime waiting for your dessert to freeze; it's ready to enjoy straight out of the processor. The secret ingredient is agave syrup, which keeps the sorbet smooth and scoopable rather than turning it into a solid popsicle in the freezer. The syrup has a high fructose content, which lowers the mixture’s freezing point, preventing large ice crystals from forming. Agave syrup also doesn’t water down the sorbet like regular simple syrup can.

Can you make sorbet with fresh mango?

Absolutely! This recipe calls for frozen mango, which is easy to find at most grocery stores, but you can easily use fresh mango instead. Simply peel and cut 3 to 4 large fresh mangoes to yield about 6 cups of cubed fruit. Arrange the mango cubes in a single layer on a large freezer-safe plate or baking sheet and freeze them until solid, about 2 hours. Then follow the recipe below.

Can you double the recipe?

Absolutely, if there's enough room in your food processor, you can make a double batch of mango sorbet to make up to eight servings. It's a delightful dessert to serve guests after a summer dinner party.