Vegan Mango Sorbet Recipe

Why You’ll Love This Recipe

Vegan Mango Sorbet is a refreshing, naturally sweet dessert made with just a few wholesome ingredients. Bursting with tropical mango flavor and a silky-smooth texture, this dairy-free, egg-free treat is perfect for hot days, light desserts, or as a palate cleanser. It’s incredibly easy to make, whether you use fresh or frozen mangoes, and doesn’t require an ice cream maker.

ingredients

this Recipe

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

ripe mangoes (fresh or frozen)maple syrup or agave nectar (optional for sweetness)lime juicewater (or coconut water for added flavor)pinch of salt

directions

If using fresh mangoes, peel and chop them into cubes, then freeze until solid (about 3–4 hours).

Add frozen mango cubes to a blender or food processor.

Add lime juice, a splash of water or coconut water, and a pinch of salt.

Blend until smooth, scraping down the sides as needed. Add sweetener to taste, if desired.

Serve immediately for a soft-serve consistency, or transfer to a container and freeze for 1–2 hours for a firmer texture.

Scoop and enjoy chilled.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesFreezing time: 3–4 hours (if using fresh mango) or 1–2 hours (for firm texture)Total time: 10 minutes active, up to 4 hours total

Variations

Add a splash of coconut milk for a creamy twist.

Blend in fresh mint or basil for a refreshing herbal note.

Mix in pineapple or passionfruit for a tropical fruit blend.

Add a pinch of chili powder for a spicy-sweet flavor.

Use orange or lemon juice instead of lime for citrus variety.

storage/reheating

Store sorbet in an airtight container in the freezer for up to 2 weeks.Allow to sit at room temperature for 5–10 minutes before scooping for best texture.Do not refreeze after thawing for food safety and consistency.

FAQs

Can I use store-bought frozen mango?

Yes, it works perfectly and saves time.

Do I need an ice cream maker?

No, this recipe is blender-based and doesn’t require any special equipment.

Is sweetener necessary?

Not always—ripe mangoes are naturally sweet. Taste before adding.

Can I use canned mango?

Fresh or frozen is best, but canned mango pulp can work if it’s 100% mango with no added sugars.

What makes this sorbet vegan?

It contains no dairy, eggs, or animal-derived ingredients.

Can I make it creamier?

Yes, add a splash of coconut milk or cashew cream while blending.

Is this sorbet gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add alcohol?

A small splash of rum or vodka can prevent it from freezing too hard and adds a fun twist.

How long will it keep?

Best enjoyed within 1–2 weeks for peak flavor and texture.

Can I use a food processor instead of a blender?

Absolutely—either works well for this recipe.

Conclusion

Vegan Mango Sorbet is a vibrant, guilt-free dessert that’s bursting with tropical goodness and incredibly easy to make. With just a few natural ingredients, you can create a smooth, fruity treat that’s perfect for summer or any time you want something light and refreshing. Give it a whirl—you’ll be scooping it all season long.

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