Description
A creamy no-churn mango sorbet made with frozen mango, syrup, lime juice, and a pinch of salt. This refreshing frozen dessert takes 15 minutes and needs no ice cream maker.
Ingredients
Scale
- 4 cups frozen mango chunks
- 1/4 cup maple syrup or simple syrup
- 2 tablespoons fresh lime juice
- Pinch of kosher salt
- Fresh mint, for garnish
Instructions
- Place the frozen mango chunks in a food processor and pulse until slightly chopped.
- Scrape down the sides of the bowl with a spatula.
- Add the maple syrup or simple syrup, fresh lime juice, and kosher salt.
- Process the mixture, stopping as needed to scrape down the sides of the bowl.
- Keep the food processor running for at least one minute once the mixture starts coming together, until the sorbet looks creamy and smooth.
- Taste and adjust with a little more lime juice or syrup if needed.
- Serve immediately for a soft, creamy texture, or transfer to a sealed freezer-safe container and freeze until firmer.
- Remove from the freezer for 10 to 15 minutes before serving if frozen solid.
- Garnish with fresh mint before serving.
Notes
- Use frozen mango straight from the freezer for the thickest texture.
- Do not add extra liquid unless the food processor needs help moving.
- Store in an airtight freezer-safe container for up to two weeks.
- Press parchment paper or plastic wrap against the sorbet surface before freezing to reduce ice crystals.
- Let the sorbet sit at room temperature for 10 to 15 minutes before scooping after freezer storage.
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Method: No-Churn, Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 101
- Sugar: 23
- Sodium: 2
- Fat: 1
- Saturated Fat: 0.2
- Unsaturated Fat: 0.3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 1
- Cholesterol: 0