By Karyl Laeving. Updated January 30, 2026. ⭐⭐⭐⭐⭐ from 328 votes
This 3 Ingredient Mango Sorbet is bright, silky, and shockingly creamy using just frozen mango, citrus juice, and a touch of natural sweetness. It is the ultimate no churn frozen dessert that tastes like pure sunshine and scoops like a dream.
Table of Contents
About This Recipe
This recipe is all about letting ripe mango do the heavy lifting. When blended from frozen, mango transforms into a smooth, spoonable sorbet without dairy, eggs, or complicated steps.
What It Is
A naturally sweet frozen dessert made with three simple ingredients and one blender.
Why It Works
Mango is high in natural fiber and pectin, which creates structure and creaminess when frozen and blended. Citrus sharpens the flavor and keeps the sorbet vibrant.
When To Make It
Hot summer days, quick weeknight desserts, backyard dinners, pool parties, or anytime you want a clean, refreshing treat.
Print
3 Ingredient Mango Sorbet
- Total Time: 5 minutes
- Yield: 4 servings 1x
Description
Creamy 3 Ingredient Mango Sorbet made in minutes with frozen mango, fresh lime juice, and a touch of sweetener. No churn, dairy free, bright, tropical, and scoopable.
Ingredients
3 cups frozen mango chunks (about 480 g)
2 to 3 tbsp fresh lime juice (30 to 45 ml)
1 to 2 tbsp maple syrup or honey, optional (20 to 40 g)
Instructions
1. If using fresh mango, peel, dice, and freeze the mango pieces on a tray until solid, at least 4 hours.
2. Add the frozen mango to a high speed blender or food processor.
3. Add lime juice and sweetener (if using).
4. Blend on low, then increase speed, stopping to scrape the sides as needed, until thick and creamy and the mixture looks glossy.
5. Serve immediately for a soft serve texture, or transfer to a freezer safe container and freeze 1 to 2 hours for firmer, scoopable sorbet.
6. For easy scooping after freezing, let the sorbet sit at room temperature for 5 minutes before serving.
Notes
Best mango: Use ripe, sweet mango for the strongest flavor. If your mango is very sweet, you can skip the sweetener.
Texture tip: Add citrus first and only the minimum needed. Too much liquid can make the sorbet icy.
Sweetener options: Maple syrup keeps it vegan. Honey is also delicious if vegan is not needed.
Storage: Store airtight up to 2 weeks. Press parchment onto the surface to reduce ice crystals.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (about 120 g)
- Calories: 110
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Why You’ll Love It
- Just 3 ingredients
- No ice cream maker required
- Naturally dairy free and gluten free
- Ready in minutes
- Pure mango flavor with zero heaviness
Key Ingredients & Notes
Mango
Use ripe, sweet mango for best flavor. Fresh mango works if you freeze it first. Frozen mango chunks from brands like Costco or Trader Joe’s are excellent and consistent. Mango provides natural sweetness and structure, which is why this recipe works without stabilizers.
Learn more about choosing ripe mangoes from Healthline for peak sweetness and nutrition.
Citrus Juice
Fresh lime juice is classic and bright, but lemon works beautifully too. Citrus balances sweetness and prevents the sorbet from tasting flat.
Sweetener (Optional)
Honey or maple syrup enhances flavor if your mango is not perfectly ripe. If your mango tastes sweet on its own, you can skip it entirely.
For sweetness balance science, King Arthur Baking has a great breakdown of how sugar affects frozen desserts.
How to Make 3 Ingredient Mango Sorbet
- Freeze the Mango
If using fresh mango, peel and dice it, then freeze on a lined tray for at least 4 hours until solid. - Prep the Blender
Add 3 cups frozen mango (480 g) to a high speed blender or food processor. - Add Citrus and Sweetener
Pour in 2 to 3 tablespoons fresh lime or lemon juice (30 to 45 ml). Add 1 to 2 tablespoons honey or maple syrup (20 to 40 g) if needed. - Blend Slowly
Start on low speed, pulsing and scraping down the sides. The mixture will look crumbly at first, then suddenly turn creamy. - Serve or Freeze
Serve immediately for soft serve texture or transfer to a freezer safe container and freeze 1 to 2 hours for scoopable sorbet.
Visual cue: The sorbet should look glossy, thick, and hold soft peaks.
Pro Tips for Success
- Let frozen mango sit for 2 minutes before blending for smoother texture
- Use a tamper or stop often to scrape down the sides
- Do not add liquid too quickly or texture will thin
- Freeze uncovered for the first 30 minutes to avoid ice crystals
- For clean scoops, let sorbet rest at room temperature 5 minutes before serving
Variations & Substitutions
- Tropical Twist: Add frozen pineapple or passion fruit
- Creamy Option: Blend in 1 to 2 tablespoons coconut cream
- Berry Mango: Add frozen strawberries for a sunset color
- Spiced Mango: Add a pinch of ginger or turmeric
- Sugar Free: Skip sweetener entirely with ultra ripe mango
If you love easy frozen treats, you will also enjoy this 3 Ingredient Mango Ice Cream (No Churn!) style dessert on Flavor & Recipes.
Serving & Storage
Serving
Serve in chilled bowls with fresh mint, sliced mango, or toasted coconut. Pair with light desserts like 3 Ingredient Banana Nice Cream (Creamy & Dairy-Free) for a frozen dessert board.
Storage
Store in an airtight container up to 2 weeks. Press parchment directly onto the surface to prevent ice crystals.
Reheating
Not applicable, but allow frozen sorbet to soften 5 minutes before scooping.
Conclusion
If you love simple recipes that taste bold and fresh, this 3 Ingredient Mango Sorbet belongs in your freezer. Rate it, leave a comment, and tag your creations. For more clean desserts, explore our no bake and frozen treats and join the Flavor & Recipes newsletter for weekly inspiration.
FAQs
Can I make this without a high speed blender?
Yes, but you may need to pause more often and scrape frequently. A food processor works well.
Why is my sorbet icy?
Too much liquid or under ripe mango can cause iciness. Use fully frozen mango and minimal juice.
Can I double the recipe?
Yes, but blend in batches for best texture.
Is this safe for kids?
Absolutely. No raw ingredients, no alcohol, and fully family friendly.
