Made with just three ingredients, this mango sugar free sorbet is easy and delicious. You can have a batch ready in minutes with a food processor or blender.
Why You Will Love This Recipe
This frozen mango sugar free sorbet is easy to make and doesn't require an ice cream maker. You can make it in a flash for an impromptu dessert!
The result is a delicious, smooth sorbet made from frozen mango puree with a subtle sweetness from honey. It's creamy, refreshing, and perfect anytime.
For those that are lactose intolerant, this sugar free sorbet is a great dessert option, because sorbet is naturally dairy free!
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Ingredients
Use either fresh or frozen mangoes. Frozen mango chunks are usually inexpensive and save a ton of time removing seeds and skin. Use whatever honey you have access to, but local honey is the healthiest choice.
- Honey - pure and local is best.
- Mangoes - Fresh or frozen mango chunks.
- Limes - you will want to soften them to get as much juice out as possible. I'll cover that process in the tutorial below.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Make Mango Sugar Free Sorbet
A food processor works much better than a blender. Let your frozen mango chunks soften for about 30 minutes. If you are using a blender, let them soften about 45 minutes, as they need to be a bit softer in blenders (unless you have a Vitamix!).
Prepare the limes for squeezing by microwaving them for about 30 seconds each. This will loosen them up. Then roll them with the palm of your hand on your kitchen counter. They will release a lot more juice this way.
Squeeze the limes
- Juice your limes and put the juice in the food processor with your mango chunks, fresh or frozen.
Add the Honey
- Blend the mango sorbet with the honey now. Pulse lightly at first, and scrape down the sides.
Pulse and Puree
- Go ahead and puree now. Make sure all the lumps are gone and you have a smooth texture.
Chill
- Spread the frozen mango puree into a shallow 8 x 8 pan. Set in your freezer to set back up firmer for about 45 minutes to an hour.
Serving Suggestions
This fabulous sugar free sorbet is a refreshing treat, any time of the year. Serve it in place of ice cream, sherbet, or gelato. It's a great dessert any time of the year since frozen mango cubes are so easily available.
Mango Sugar free sorbet pairs well with our 30 Minute Bourbon Chicken Skillet or our Chicken Mozambique. Both are quick dinners to accompany your dessert!
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Substitutions
This sugar free sorbet recipe is naturally dairy and egg free. To make it vegan, simply omit the honey. Substitute it with maple syrup or orange juice.
Since sorbet can be made with almost any fruit, you can substitute the mango for pineapple, or berries, or blend them with the mango. I have a few suggestions in the variations section.
Variations
Some great variations using this sugar free sorbet recipe are:
- Mango Vegan Sorbet - Omit the honey and use orange juice or a little sugar if the mangoes are too tart by themselves.
- Blueberry Mango Sorbet - After pureeing the mango, gently fold in some fresh blueberries.
- Mixed Berries Sorbet - Puree a blend of strawberries, blueberries, and blackberries for delicious mixed berry sorbet.
Equipment
You will need a food processor or heavy duty blender to make this sugar free sorbet recipe. Great options are:
Storage
Store your sugar free sorbet in a covered container in your freezer. It will keep (if you don't eat it first) for a month easily. As with any frozen dessert, ice crystals will form during storage though, so enjoy it at it's best.
Tips for Success
If using fresh mangoes, the trick to slicing them is to stand them on one edge. With a knife, slice down one side of the flat seed in the middle. Then repeat for the other side.
Score the mango fruit with the knife and then turn the halves 'inside out'. The fruit will stand up in chunks on the skin and you can easily peel or slice them off.
Frequently Asked Questions
Yes, sorbet by definition uses NO dairy products when made.
Sorbet is simply fruit, water or juice, and sometimes sugar, honey, or syrup. Ice cream is a cream, milk, and egg based dessert.
Gelato is a dairy and egg based dessert. It is actually richer than ice cream. Sorbet on the other hand is pure fruit, juice, and sometimes a sweetener. No dairy what so ever.
Sherbet is made with fruit and water, but unlike sorbet, it has the addition of milk or cream. Sherbet is in the middle between Ice Cream and Sorbet.
Yes, the process of making sorbet excludes all animal products. Instead of Honey, use orange juice or sugar if the mango is too tart on it's own.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Mango Sugar Free Sorbet
Equipment
Instructions
- Put your mango chunks while still slightly frozen into your food processor bowl. Add the lime juice and the honey. Pulse in short bursts 5 to 6 times. Open the top and scrape down the sides.2 lbs fresh or frozen mango, ¼ cup honey, 2 limes, juiced
- Put the food processor lid back on, and puree the mango mixture until no chunks remain, about 4 to 5 minutes.
- Spread the smooth mango puree in a 8 x 8 inch baking pan and set in the freezer for at least 30 to 45 minutes until firm. Scoop and serve!
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