🍦 3-Ingredient Mango Sorbet

Prep time: 10 minutes | Freeze time: 4+ hours | Servings: 4

3 cups Frozen Mango Chunks: (About 2 large ripe mangoes). Using frozen mango is the secret to getting that thick, “soft-serve” consistency immediately.
2 tablespoons Honey or Maple Syrup: Adjust based on how sweet your mangoes are.
1 tablespoon Fresh Lime Juice: This cuts through the sweetness and keeps the color bright.
Optional: 2–4 tablespoons of warm water or coconut milk (only if needed to help your blender move).

Prep the Mango: If you are using fresh mangoes, peel and dice them, then freeze the chunks in a single layer on a tray for at least 4 hours. If using store-bought frozen mango, you’re ready to go!
Blend: Place the frozen mango, sweetener, and lime juice into a high-speed blender or food processor.
Process: Pulse until the mango is broken down. Then, blend on high. You may need to stop and scrape down the sides a few times.
- Tip: If the blade is spinning but not grabbing the fruit, add 1 tablespoon of water or coconut milk at a time until it creates a smooth swirl.
Serve or Firm Up: * For soft-serve: Serve immediately right out of the blender.
- For scoopable sorbet (as pictured): Transfer the mixture into a shallow container (like a loaf pan), smooth the top, and freeze for another 2–3 hours.
Scoop: Use a warm ice cream scoop to create those perfect round spheres.

The Mango Matters: Use “Alphonso” or “Honey” (Ataulfo) mangoes if available; they are less fibrous and much creamier than other varieties.
Don’t Over-blend: Blending for too long will cause the friction of the blades to melt the sorbet.
Easy Scooping: If the sorbet has been in the freezer overnight, let it sit on the counter for 5–10 minutes before scooping so it softens slightly.