Refreshing, simple, and ready in minutes, this Mango Sorbet is a seriously delish recipe to share with the kids. You don’t need an ice cream maker and yet, it’s perfectly creamy!

Mango sorbet in blue bowl on countertop with spoon

Mango Sorbet

I love having the option of turning frozen diced mango into sorbet, especially on warm days. It’s so easy to do—it’s similar to my Instant Frozen Yogurt—and seriously delish. This is a great option for families who can’t do dairy, those who love mango, or as a snack or dessert to share.

You need either a blender or a food processor to make this recipe. They work similarly, so use the one you prefer. And it is best served right after making, so do plan accordingly.

Ingredients You Need

To make this recipe, you’ll need the following ingredients:

Ingredients for mango sorbet on countertop.
  • Frozen diced mango: You can use any brand you like. I tend to buy the least expensive option.
  • Greek yogurt or canned coconut milk: You can use either of these options, as they both work similarly.
  • Optional: You can adjust the sweetness by adding honey or maple syrup. You can add in a little fresh lime juice or zest to add more flavor.

Step-by-Step Instructions

Here’s the general process of making this recipe. Scroll down to the end of this post for the full information.

how to make mango sorbet in grid of 4 images
  • Add ingredients to the food processor. (It usually helps to let the frozen mango sit at room temp for about 5 minutes before you start so it’s not rock solid.)
  • Blend, stopping to scrape down the sides of the bowl as needed. It can take some time for the pieces of mango to blend up, so stop and start as needed.
  • Serve it immediately in bowls.

How to Store

This is best served right after making, but you can also freeze it in individual containers for future use. Let it sit at room temperature for 20-30 minutes if serving from the freezer.

We often freeze any leftovers as Mango Popsicles.

mango sorbet in blue bowl with hand holding bowl from above

Best Tips for Success

  • Use frozen diced mango and let it sit at room temp for about 5 minutes before you start.
  • Use Greek yogurt, plain or vanilla, or full-fat coconut milk. You can also use apple juice if you prefer.
  • Adjust sweetness after making by tasting and then adding honey (avoid for kids under age 1) or maple syrup. Mango is usually very sweet so we don’t usually do this, but the flavor in the fruit can vary.
  • Add a little fresh lime zest or juice if you’d like extra flavor.
  • Do half mango and half banana to vary the flavor.

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I’d love to hear your feedback on this recipe, so please comment and rate it below.

Mango sorbet in blue bowl on countertop with spoon

2-Ingredient Mango Sorbet

Refreshing, simple, and ready in minutes, this Mango Sorbet is a seriously delish recipe to share with the kids. You don't need an ice cream maker and yet, it's perfectly creamy! Plan to serve right after making.
5 from 9 votes
Prep Time 7 minutes
Cook Time 0 minutes
Total Time 7 minutes
Cuisine American
Course Dessert
Calories 65kcal
Servings 8

Ingredients

  • 4 cups diced frozen mango
  • 1 cup full-fat coconut canned milk (Or full-fat whole milk yogurt; stir it together so the solids and liquids are evenly mixed together, and heat it a little in a heat-safe bowl if needed.)

Instructions

  • Let the mango sit at room temperature for 2-5 minutes before starting.
  • Add the mango and yogurt (or coconut milk) to a food processor or blender.
  • Blend until very smooth, stopping to scrape down the sides of the bowl as needed. (If using a blender, use the tamper stick to help move the mixture.) It may take a minute or two.
  • (If the mixture is hard to blend, let it sit at room temperature for a few minutes or you can add ¼-½ cup water or apple juice, starting with a little liquid at a time. It usually just takes a bit to get going in the food processor, so I would try letting it sit at room temperature or continuing to grind before you add any liquid.)
  • Serve immediately or freeze in a freezer-safe container for up to 3 months until ready to serve. If serving from frozen, let sit at room temperature for 20-30 minutes to soften.

Notes

  • This is best served right after making, but you can also freeze it in individual containers for future use. Let it sit at room temperature for 20-30 minutes if serving from the freezer.
  • Use frozen diced mango and let it sit at room temp for about 5 minutes before you start.
  • Use Greek yogurt, plain or vanilla, or full-fat coconut milk. You can also use apple juice if you prefer.
  • Adjust sweetness after making by tasting and then adding honey (avoid for kids under age 1) or maple syrup. Mango is usually very sweet so we don’t usually do this, but the flavor in the fruit can vary.
  • Add a little fresh lime zest or juice if you’d like extra flavor.
  • Do half mango and half banana to vary the flavor. Or use at least 2 cups of one or the other and add in other berries. (It’s great with strawberries.)

Nutrition

Serving: 0.25cup, Calories: 65kcal, Carbohydrates: 13g, Protein: 3g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Trans Fat: 0.001g, Cholesterol: 1mg, Sodium: 10mg, Potassium: 174mg, Fiber: 1g, Sugar: 12g, Vitamin A: 894IU, Vitamin C: 30mg, Calcium: 37mg, Iron: 0.2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    The best! So glad I found your pages can’t wait to start cooking! Thank you so much for helping a single mama with picky kids! And I’m so grateful these are free recipes too!

    1. It works best with mostly mango (or banana) so use at least 2 cups, if not 3 for the same creaminess. OR, you can use the whole milk Greek yogurt option and use more or all berries. That combo with the thicker yogurt works better than berries and coconut milk. The berries won’t be as sweet as mango, so adjust sweetness as needed.

  2. 5 stars
    Holy moly, this is amazing and so easy and quick to make! Kids, 6 and 3, loved it so much, too! I would’ve never thought 2 ingredients could make something so tasty. Thanks!

  3. 5 stars
    Looks delicious; I can’t wait to try it! Could you make this with other fruits such as strawberries or blueberries without changing the texture?

    1. It works best with mostly mango (or banana) so use at least 2 cups, if not 3 for the same creaminess. OR, you can use the whole milk Greek yogurt option and use more berries. That combo works better than berries and coconut milk. The berries won’t be as sweet as mango, so adjust sweetness as needed.

  4. Taste is fine but did not blend in my blender. Maybe because I dont have a Vitamix? It was much easier to do with an immersion blender.
    Also the image shows coconut cream but the recipe states coconut milk. Would the cream not make for a different texture?

    1. The coconut product I show is the same texture as canned coconut milk, so that doesn’t make a difference. I find it easiest in a food processor since there’s more area on the blade.

    1. That coconut cream is the same consistency as full fat canned coconut milk so no, it doesn’t matter and coconut milk in a can is easier to find. Sorry for that confusion.