This vibrant mango sugar free sorbet captures the essence of perfectly ripe mangoes, bursting with their sweet, tangy flavor and creamy texture.
Simple ingredients, vibrant flavors, and pure mango magic in this Sugar-Free Sorbet recipe.
Why You'll Love This Sugar-Free Sorbet Recipe
Let this sugar-free mango sorbet whisk you away to a tropical oasis with every spoonful. Enjoy the taste of sunshine and sweetness without any regrets.
- Naturally sweet: Made with real mangoes and naturally sweet monk fruit extract, this sorbet delivers real mango flavor without sugar spikes.
- Refreshing: Perfect for a hot summer day or a guilt-free treat, this sorbet is packed with vitamins and antioxidants.
- Versatile dessert: Enjoy it on its own, as a topping for frozen yogurt or granola, or even blended into a healthy smoothie.
- Easy to prepare: Made with just a few ingredients and ready in minutes, this sorbet is a delicious and convenient treat.
- Why You'll Love This Sugar-Free Sorbet Recipe
- Ingredients You'll Need To Make Sorbet
- How To Process Mangoes Into Sorbet
- Tips for Success
- Substitutions and Variations
- Sorbet Serving Suggestions
- Storage and Freezing Sorbet
- Related Recipes
- Frequently Asked Questions
- More Delish Ideas
- Sugar Free Mango Sorbet
Ingredients You'll Need To Make Sorbet
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.
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.
How To Process Mangoes Into 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 Fresh 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 The Mango Sorbet Before Serving
- 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.
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.
Substitutions and Variations
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.
You can substitute low carb sweeteners and sugar alternatives like allulose or erythritol for low carb or keto sorbets. Make sugar free strawberry sorbet, raspberry sorbet, and coconut or lemon sorbet for a sweet keto treat.
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.
- 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.
Sorbet Serving Suggestions
This fabulous sugar free sorbet is a refreshing treat, any time of the year. It's a great dessert any time of the year since frozen mango cubes are so easily available.
Storage and Freezing Sorbet
- 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.
You will need a food processor or heavy duty blender to make this recipe.
As an Amazon Associate I earn from qualifying purchases.
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.
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.
More Delish Ideas
Sugar Free Mango Sorbet
- 2 lbs fresh or frozen mango
- ¼ cup honey
- 2 limes, juiced
- 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!