Cool off from the summer heat with this super easy, no-churn sorbet!
Prep Time15 minsCook Time5 minsTotal Time20 mins
4 cups frozen mango
¼ cup maple syrup
2 tbsp fresh lime juice
1Place frozen mango in a food processor or Vitamix and pulse until the mango is in small pieces.
2Scrape down and sides and add the maple syrup and lime juice.
3Mix again until it begins to run smoothly and scrape down the sides as needed.
4When there are very few mango pieces visible, leave processor on for at least 1 minute or until the sorbet has reached a creamy consistency.
5Enjoy immediately or for a firmer sorbet, transfer to a sealed container and freeze for 2-3 hours. If freezing for more than a few hours, thaw for 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks (if it lasts that long 😉)
Variations
6For mango berry sorbet, substitute 1 cup of the frozen mango with any other frozen fruit you enjoy (blueberry, strawberry, raspberry etc).
Ingredients
4 cups frozen mango
¼ cup maple syrup
2 tbsp fresh lime juice
Directions
1Place frozen mango in a food processor or Vitamix and pulse until the mango is in small pieces.
2Scrape down and sides and add the maple syrup and lime juice.
3Mix again until it begins to run smoothly and scrape down the sides as needed.
4When there are very few mango pieces visible, leave processor on for at least 1 minute or until the sorbet has reached a creamy consistency.
5Enjoy immediately or for a firmer sorbet, transfer to a sealed container and freeze for 2-3 hours. If freezing for more than a few hours, thaw for 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks (if it lasts that long 😉)
Variations
6For mango berry sorbet, substitute 1 cup of the frozen mango with any other frozen fruit you enjoy (blueberry, strawberry, raspberry etc).
Heather Klock