3-Ingredient Vegan Mango Sorbet Recipe (No Churn!)

This refreshing 3-Ingredient Vegan Mango Sorbet is the ultimate guilt-free treat you can whip up in no time—and you don’t even need an ice cream maker! It’s creamy, naturally sweet, and bursting with tropical mango flavor. Made with just mango, banana, and a splash of plant milk, this no-churn sorbet is the perfect cool-down dessert for warm days or whenever you need a fruity, feel-good snack.

Why You’ll Love This Recipe

• Only Three Ingredients: That’s right—just three! No fancy additives or hidden sugars, just pure, clean ingredients you likely already have in your kitchen.
• No Equipment Needed: You don’t need an ice cream machine to enjoy ultra-smooth, scoopable sorbet. A good blender or food processor does all the magic.
• Naturally Sweet and Vegan: Sweetened entirely by fruit, this recipe is vegan, dairy-free, and perfect for anyone looking for a healthier dessert option.
• Ridiculously Easy: Seriously, if you can toss fruit into a blender, you can make this. It’s that simple and satisfying.

Ingredients You’ll Need

Here’s what you’ll need to make this mango sorbet dream a reality:

• Frozen Mango Chunks: This is the star of the show. Use ripe, sweet mangoes that have been diced and frozen. They bring bold, juicy tropical flavor and that smooth, sorbet-like texture.
• Frozen Banana: Adds creaminess and a hint of natural sweetness. The banana is what helps give this sorbet that luxurious texture without any dairy.
• Plant-Based Milk: Just a splash of almond, oat, or coconut milk helps everything blend smoothly. Coconut milk is especially great if you want a rich, tropical vibe.

Variations

Want to switch things up? Here are a few fun twists:

• Zesty Kick: Add a splash of fresh lime juice or zest for a tangy twist that brightens the mango.
• Spicy Mango Sorbet: Sprinkle in a pinch of chili powder or cayenne for a sweet-heat combination that’s irresistible.
• Berry Boost: Blend in some frozen raspberries or strawberries for a berry-mango fusion with a beautiful color and tang.
• Herb Infused: Add a few fresh mint or basil leaves for a cool, herbal edge.

How to Make 3-Ingredient Vegan Mango Sorbet

Step 1: Prep Your Ingredients

Make sure both your mango chunks and banana slices are fully frozen. You can freeze them overnight or use store-bought frozen fruit for convenience.

Step 2: Blend

In a high-powered blender or food processor, combine the frozen mango, frozen banana, and a splash of your chosen plant milk. Blend until completely smooth, scraping down the sides as needed.

Step 3: Freeze for Scoopability (Optional)

You can serve the sorbet immediately for a soft-serve texture. If you prefer a firmer, scoopable sorbet, transfer the mixture to a container and freeze it for about 1-2 hours.

Step 4: Scoop and Enjoy

Once it’s frozen to your desired consistency, scoop it into bowls or cones and enjoy every fruity bite!

Pro Tips for Making the Recipe

• Use Very Ripe Fruit: The riper the fruit, the sweeter and more flavorful your sorbet will be. Overripe bananas are ideal.
• Don’t Overdo the Milk: Just a splash is enough to get things blending. Too much can make the sorbet icy rather than creamy.
• Let It Sit Before Scooping: If freezing longer than two hours, let the sorbet sit at room temperature for 5–10 minutes before scooping to soften it just enough.
• Freeze in a Shallow Container: This helps it freeze more evenly and quickly.

How to Serve

This mango sorbet is so versatile! Here’s how to enjoy it:

Solo Star

Serve it as-is in a bowl with a spoon—no toppings required when it’s this good.

Garnish Ideas

Top with fresh mint, a sprinkle of toasted coconut, or a handful of fresh berries for an elegant touch.

Dessert Bowl

Scoop it over warm coconut rice or alongside a slice of grilled pineapple for a tropical dessert combo.

Make It a Float

Drop a scoop into a glass of sparkling water or coconut soda for a fizzy, fruity float.

Make Ahead and Storage

Storing Leftovers

Store any leftover sorbet in an airtight container in the freezer for up to 1 week. Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.

Freezing

It’s a freezer-friendly treat! Just remember that the longer it freezes, the firmer it gets—so let it thaw slightly before serving.

Reheating

No need to reheat, but do give it a few minutes at room temp to soften before scooping.

FAQs

Can I use fresh mango instead of frozen?
You can, but you’ll need to freeze it first. This recipe depends on the frozen texture to create that thick, creamy consistency.

Do I need a high-powered blender?
A high-powered blender or food processor definitely helps with getting that ultra-smooth finish. If yours isn’t super strong, try letting the fruit thaw for 5–10 minutes before blending.

Can I use another fruit besides mango?
Absolutely! Peaches, pineapple, or even mixed berries work beautifully with the same banana base. Just make sure the fruit is frozen.

Is this sorbet kid-friendly?
Totally! It’s naturally sweet, colorful, and fun to eat. Plus, no added sugars or weird ingredients—just pure fruity goodness.

Final Thoughts

This 3-Ingredient Vegan Mango Sorbet is proof that a dessert can be both healthy and ridiculously delicious. With just a blender and a handful of wholesome ingredients, you’ll have a frozen treat that’s creamy, sweet, and totally satisfying. Give it a try—you might just find yourself making it on repeat all summer long!

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