3-Ingredient Vegan Mango Sorbet

Why You’ll Love This Recipe

3-Ingredient Vegan Mango Sorbet is a naturally sweet, creamy, and refreshing dessert made without dairy, added sugar, or special equipment. With just frozen mango, a splash of lime, and a bit of plant-based milk, this tropical treat comes together in minutes—perfect for hot days or a healthy anytime indulgence.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen mango chunksfresh lime juiceplant-based milk (such as coconut, almond, or oat)

directions

Add frozen mango chunks, lime juice, and a splash of plant-based milk to a high-speed blender or food processor.

Blend until smooth, scraping down the sides as needed. Add more milk a tablespoon at a time if needed to help it blend.

Serve immediately as soft-serve style, or freeze for 1–2 hours for a firmer, scoopable sorbet.

Servings and timing

This recipe yields approximately 2–3 servings.Preparation time: 5 minutesFreezing time (optional): 1–2 hoursTotal time: 5–10 minutes (or up to 2 hours with freezing)

Variations

Add a handful of pineapple or banana for extra fruit flavor.

Use canned coconut milk for a richer, creamier texture.

Blend in a few mint leaves or ginger for a refreshing twist.

Drizzle with agave or maple syrup if extra sweetness is desired.

Add a pinch of chili powder for a spicy mango kick.

storage/reheating

Store in an airtight container in the freezer for up to 1 week.Let sit at room temperature for 5–10 minutes before scooping if fully frozen.

FAQs

Can I use fresh mango?

Yes, but freeze it first for the right texture.

Is it sweet enough without added sugar?

Ripe mango is naturally sweet, but you can add a sweetener if desired.

Do I need an ice cream maker?

Nope—just a blender or food processor works perfectly.

Can I use lemon instead of lime?

Yes, lemon juice works too, though lime adds a tropical brightness.

Is it creamy like ice cream?

Yes, it’s smooth and creamy thanks to the mango and plant-based milk.

Can I make this without milk?

Yes, just use a splash of water or fruit juice to help it blend.

How do I make it scoopable?

Freeze for 1–2 hours after blending and let soften slightly before scooping.

Can I double the recipe?

Absolutely, just make sure your blender or processor can handle the volume.

What kind of mango works best?

Ataulfo, honey, or Kent mangoes are best for sweetness and creaminess.

Is this recipe keto-friendly?

Not typically, as mango is high in natural sugars.

Conclusion

3-Ingredient Vegan Mango Sorbet is a simple, wholesome dessert that delivers big tropical flavor with no fuss. Naturally sweet, smooth, and refreshing, it’s the perfect plant-based way to cool down and satisfy your sweet tooth in just minutes.

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