This one-ingredient mango sorbet uses only frozen mango to create a smooth, creamy frozen dessert with an ice cream maker. The natural sweetness and texture of frozen mango eliminates the need for added sugar or dairy.
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Peel and chop fresh mangoes, or use pre-packaged frozen mango chunks.
Place the mango into the ice cream maker's pint container, filling it up to the max fill line.
Secure the lid and place the pint in the freezer until completely frozen, preferably for 24 hours.
Once frozen, place the pint into the outer bowl, attach the blade lid, and lock it into the machine.
Select the 'Sorbet' function and start the machine.
After the first spin, check the texture. If it's powdery, create a small well in the center of the sorbet.
Add a tablespoon of water to the well.
Re-insert the pint into the machine and use the 'Re-spin' function to process again.
Once the cycle is complete, remove the pint. The sorbet should be smooth and creamy.
Serve immediately and enjoy.
Store in an airtight freezer container for up to 2 weeks; soften at room temperature for 5 minutes before serving.
ice cream maker
No, this recipe specifically requires an ice cream maker to churn the frozen mango into a smooth sorbet consistency. Without it, you'll have frozen mango pulp rather than sorbet.
The tablespoon of water helps the ice cream maker churn more efficiently and prevents the mango from being too hard to process, creating a smoother texture.
Chop fresh mango into chunks, spread on a baking sheet, freeze for 2-3 hours until solid, then transfer to an airtight container for storage.
Yes, this recipe contains only frozen mango and water, making it naturally vegan and dairy-free.
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping if it becomes too hard.
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