This sweet, creamy & simple Mango Sorbet is made with just 2 ingredients! It’s healthy, delicious, vegan & simple to make. One of my favorite non-dairy frozen treats!
Budget Shopping
Much of my best recipe inspiration (and weekly meal planning) comes from grocery shopping trips. I’m a frugal and finicky shopper and visit a few different stores weekly. One for meats, one for pantry staples, one for natural & specialty foods yet another for fruits & veggies. Plus roadside produce stands and local butcher shops.
On this particular shopping day I found a half peck of over ripe & a bit beat up mangoes for a buck. I knew instantly what to do with them – Mango Sorbet.
You can often find deals on ripened produce and meats nearing their sell-by dates. You’ll save a lot of money buying these items, but it’s important to use or freeze them right away. Forget about them for a day or two and you’ll end up wasting food and money.
Sorbet & Ice Cream Made From Fruit
Remember the one ingredient banana “ice cream” craze? Really – the craze has never went away and for good reason. The stuff is awesome!
Truth is, you can make a delicious “ice cream” or sorbet out of many of your favorite fruits. Use a food processor, blender, or a Yonana’s type machine.
Can’t get enough of fruit ice creams? Check out these recipes: Chocolate Cherry Ice Cream & Blueberry Ice Cream. Enjoy!
Ingredients & Instructions for Mango Sorbet
I got these super ripe mangoes home and instantly peeled, chopped and froze them. The mango sorbet had to wait for another day, but the mangoes would not have.
If your mangoes are not yet ripe, store them in a paper bag at room temp for a day or two.
When you’re ready to make the mango sorbet, chop the frozen chunks into manageable sized pieces, toss them into your food processor and let it work it’s magic.
My food processor, the glorious appliance it is, is nearing it’s end. I’ve put this thing through a ton of abuse though the years and it still keeps going.
That being said, I made this sorbet in two batches, added a bit of almond milk and stopped & scraped it down a few times. My food processor lives to tell the tale of yet another creation.
We devoured this stuff instantly. It’s perfectly smooth and creamy right out of the food processor. You can also freeze it and eat it at a later time, just pull it out a few minutes before scooping.
Hope you enjoy this simple, delicious and healthy frozen treat!
Thanks for stopping by!
Amanda ♥
Mango Sorbet
Ingredients
- 4-5 very ripe mangoes
- almond milk as needed 2-3 tablespoons
Instructions
- Peel, chop and freeze mangoes. It’s best to arrange them in a single layer if possible.
- Freeze for at least 3 hours or days if needed.
- Chop chunks of mangoes in manageable sized pieces and run in food processor. Add a tablespoon or two of milk. Expect to stop and scrape down side of food processor a few times. If mixture is still too thick, add an additional 1-2 tablespoon of milk.
- Serve immediately or freeze covered. It’s best served immediately 🙂
I have thrown away more overripe mangos than I care to count. I’ll have to make sorbet the next time! This looks so good!!
Thanks so much Thao ♥
This looks so pretty and very refreshing!! My twins adore mango so they would love this.
Oooooh, this is a good idea! I’ll have to be on the lookout for overripe fruit.
Thanks so much Jenna ♥