Cool off from the summer heat with this super easy, no-churn sorbet!
Place frozen mango in a food processor or Vitamix and pulse until the mango is in small pieces.
Scrape down and sides and add the maple syrup and lime juice.
Mix again until it begins to run smoothly and scrape down the sides as needed.
When there are very few mango pieces visible, leave processor on for at least 1 minute or until the sorbet has reached a creamy consistency.
Enjoy 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 😉)
For mango berry sorbet, substitute 1 cup of the frozen mango with any other frozen fruit you enjoy (blueberry, strawberry, raspberry etc).
0 servings